If you're looking to impress your children - and even if you're not - I highly encourage you to try your hand at making homemade potato chips. Served alongside a double-decker sandwich (which I'll tell you more about next week) and crisp pickles, they really do elevate a simple dinner into something extra special.
Homemade Potato Chips
Adapted from Real Snacks
Makes plenty, or enough to feed 4-6 hungry people
While the ingredient list is short, you do need a few more items to make this recipe as easy as it seems. A mandolin, heavy-bottomed pot, and candy/deep fry thermometer are definitely encouraged, although you could get by without the mandolin if you are skilled at slicing potatoes.
- 3 russet potatoes
- Approx. 4 cups safflower, sunflower, canola or vegetable oil
- Sea salt
Using a mandolin, slice the potatoes to 1/8" - 1/4" thickness. Place the pieces in a large bowl and cover them with cold water. Allow to soak for 15 minutes.
Drain the water and place the slices in a single layer on a towel-lined baking sheet. Cover them with a second towel and pat dry. Repeat with all slices.
Heat the oil (it should be 2" - 3" thick in your stockpot) and bring it to 325-350 degrees F. Add the potato slices in batches, taking care not to crowd them in the pot. Cook each side for 2-3 minutes or until golden brown in colour. If the oil is bubbling there is still moisture in the potatoes and they will be soggy, so cook them until it subsides, flipping to cook each side evenly and to avoid burning.
Remove the chips from the oil with a slotted spoon and place on a wire rack to drain. Sprinkle with sea salt and serve. Store the potato chips in an airtight container for up to 3 days.