Homemade Chips Recipes

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

HOMEMADE CHIPS

Steps:

• In a large container, combine the vinegar, kosher salt, sugar and 2 cups water. Whisk or shake to combine. Toss in the potatoes and refrigerate for 24 hours.
• In a large wide pot, heat the oil for deep frying to 350 degrees F.
• Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water.
• Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil.
• Working in batches, fry the potatoes until they are brown and crispy. Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones.
• When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt. Let cool and then store them in an airtight container (if you don't eat them all at once!).

HOMEMADE POTATO CHIPS

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.

HOMEMADE CHIPS RECIPE

Steps:

• If baking your fries, pre-heat your oven to 200°C/400°F/Gas Mark 6.
• Wash and slice your potatoes. You can peel your potatoes if you want or leave the skin on for a more rustic feel.
• Par-boil your potatoes in salted boiling water for around 5-10 mins until just soft.
• If baking, toss the chips in vegetable oil, making sure they're all covered and bake in the oven for 15-20 mins until golden brown and crispy.
• If frying, fill a saucepan 3/4 full with vegetable oil and heat until bubbling. To test if the oil is hot enough, drop a small cube of bread into it - if it crisps up, it's ready. Fry the chips in batches until golden and crispy and remove from the oil with a slotted spoon and place on some kitchen roll to absorb the leftover oil.
• Sprinkle the chips with salt or herbs (we love rosemary) and serve. Please note, the nutritional info is based on the baking method. If you opt to fry using the 500ml vegetable option the calories for this dish will significantly increase.

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

POTATO CHIPS

Steps:

• Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
• Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
• Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

HOMEMADE TORTILLA CHIPS

Steps:

• Frying method:
• Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
• Baking method:
• Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.