Potato chips
Who makes their own? What method do you use? Do you put anything special on them, in the way of spice or cheese?
Forum Discussion
- Raising hand. Slice with a mandoline. Deep fry, salt only.
Not done often as they are addictive and fattening! - I do some in the microwave
2 potatoes.......I prefer long ones
Scrub skin and completely dry
Slice as thin as possible. I use a cheap mandolin
TBSP of vegatable oil in zip lock gallon bag.
Dump slices in and thoroughly coat slices
Spray a large dinner plate with pam etc.
Lay out slices on plate single layer (multiple batches)
Microwave 3-5 minutes until lightly 'browned'
Dump onto paper towels and season (Salt, Pepper, Chilpote, Parmesan etc. - Old-Biscuit, very interesting method. Do they stay crisp for storage?
- This was in the monthly health newsletter published by our hospital. I have not tried it, but I intend to try them:
HOMEMADE TORTILLA CHIPS (Preheat oven 350 degrees)
Flour tortillas
Olive oil
Lime juice
Cumin, chili powder, salt (to taste)
Cut tortillas in 8 wedges and arrange in a single layer on a cookie sheet.
Mix oil and lime juice and spices. Brush wedges and bake 7 minutes. Serve
with homemade salsa swtgran wrote:
Old-Biscuit, very interesting method. Do they stay crisp for storage?
Storage :H
Never have any left over to store. :B
2 potatoes....2 servings2oldman wrote:
Raising hand. Slice with a mandoline. Deep fry, salt only.
Not done often as they are addictive and fattening!
Ok, I am lost. Do you have a second person play "Foggy Mountain Breakdown" while you push the spuds through the strings?- Oh.. mandolin. I get it. hahaha
- Thinly slice potatoes. Then sandwich a fresh sage leaf between 2 slices. Pan fry in oil until nicely browned. I love to make one potato's worth of chips.
Have you ever tried just frying the fresh sage? OMG it tastes so good. Kinda like eating tissue paper, it just melts in your mouth, but with a to die for sage taste. - A BBQ joint near my house serves home made chips as an appetizer. They are so addictive! They have a great powdered seasoning on them that would be great to know what it is. They come to the table still very warm and served with a little bowl of Ranch.
Stars101 wrote:
Thinly slice potatoes. Then sandwich a fresh sage leaf between 2 slices. Pan fry in oil until nicely browned. I love to make one potato's worth of chips.
Have you ever tried just frying the fresh sage? OMG it tastes so good. Kinda like eating tissue paper, it just melts in your mouth, but with a to die for sage taste.
My wife is from Newfoundland Canada and they have some different chips up there..one of her favorites is roast chicken chips..I can closely duplicate them by deep frying thinly sliced potatoes and then sprinkling poultry seasoning and salt on them. Yummy!!
