Homemade potato chips with option to make and reheat later the same day!

Name: Homemade potato chips with option to make and reheat later the same day!
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb large russet potatos, peeled; 4 cups or more peanut or canola oil for frying. The amount depends on the size of the pan you use. Fill it about 3 inches high of oil, and allow enough room for the oil to expand.; to taste Sea salt and pepper

fenway @Fenway

We love fresh potato chips, but its a pain if your frying while quests are coming. They make such a great starter with various dips. This method of frying in the morning and heating in the oven right before you serve them gives you really crispy delicious chips!

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Ingredients

25 mins

4 servings

2 lblarge russet potatos, peeled
4 cupsor more peanut or canola oil for frying. The amount depends on the size of the pan you use. Fill it about 3 inches high of oil, and allow enough room for the oil to expand.
to tasteSea salt and pepper

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Steps

25 mins

1

Cut potatos into thin slices, with a sharp knife or mandoline or vegetable peeler, you want them almost paper thin.Have a big bowl of cold water next to you and drop them in the water as you go.
2

Rinse potatos by draining in colander then back in bowl with clean water about 3 times until water is no longer cloudy.Drain and dry on paper towels or kitchen towel. This step removes some starch and makes crispy potatos.
3

While your drying potatos heat oil to 375
4

Fry potatos in oil until golden, do not crowd them remove as they turn golden. The time really depends on how thin you cut them.Remove as done to paper towels to drain. Sprinkle with salt and pepper to taste.Either serve immediatly or follow how to reheat below.
5

TO REHEAT
6

Spread chips in a single layer on cookie sheet. Preheat the oven to 350. Bake 5 minutes until just hot.
7

You can fry the potatos in the morning, drain on paper towels spread on cookie sheet for up to 12 hours before baking. They will soften, but will crispy and delicious after 5 minutes in the oven.
8

Serve as is or with your favorite dips, ranch, garlic herb, blue cheese, cheddar, french onion just to list a few!

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Cooksnaps

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fenway @Fenway

on January 21, 2014 23:26

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.