HOMEMADE POTATO CHIPS
Making homemade potato chips is healthy and easy, especially when they're baked in the oven! You'll need potatoes, oil, and salt, plus any other seasoning you want.
Provided by Elizabeth Lindemann
Categories Snacks
Time 25m
Number Of Ingredients 4
Steps:
- Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
- Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
- Serve potato chips plain or with your favorite dipping sauce.
Nutrition Facts : Calories 92 kcal, Carbohydrate 13 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 592 mg, Fiber 3 g, ServingSize 1 serving
HOMEMADE BARBECUE POTATO CHIPS
Provided by Valerie Bertinelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
- Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
- Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
- Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
POTATO CHIPS WITHOUT THE HIPS
From the Lifescript Website 9/08. I just love the title and thought I would share. Looks fairly easy to do and uses very few ingredients. Have fun with these.
Provided by Chef1MOM-Connie
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F
- Thinly slice the potatoes on a mandolin or in a food processor. They should be no more than 1/8 inch thick. Blot the potato slices dry on paper towels.
- Lightly spray two nonstick baking sheets with spray oil. Arrange the potato slices on top in a single layer and spray the tops with oil. Season with salt and pepper.
- Bake the chips until golden brown, 15 to 20 minutes. Transfer the chips to a cake rack to cool.
Nutrition Facts : Calories 43.4, Fat 0.1, Sodium 2, Carbohydrate 10, Fiber 0.9, Sugar 0.4, Protein 0.9
POTATO CHIPS WITHOUT HIPS
The name says it all! If you have any chips leftover the next day and they become soggy, simply rebake them for a few minutes. They'll crisp as they cool.
Provided by Cucina Casalingo
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F
- Thinly slice the potatoes on a mandoline or in a food processor. They should be no more than 1/8 inch thick.
- Blot the potato slices dry on paper towels.
- Lightly spray two nonstick baking sheets with spray oil.
- Arrange the potato slices on top in a single layer and spray the tops with oil.
- Season with salt and pepper.
- Bake the chips until golden brown, 15 to 20 minutes.
- Transfer the chips to a cake rack to cool.
Nutrition Facts : Calories 43.4, Fat 0.1, Sodium 2, Carbohydrate 10, Fiber 0.9, Sugar 0.4, Protein 0.9
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