Craving a bag of chips? They’re so good, but why not try making them at home? It doesn’t take much, just dry-textured potatoes like red or old potatoes and oil for frying. The trick is to slice them super thin, almost transparent, and to achieve this, you’ll need a mandolin with a very narrow blade. It’s crucial to soak them in cold water for as long as possible and remove all the starch; I prepare them in the evening to fry them the next day. By following these rules, you’ll get delicious Fried Potato Chips just like those in the bags.
Recipe from 09/21/2017 updated
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 192.40 (Kcal)
- Carbohydrates 30.32 (g) of which sugars 1.42 (g)
- Proteins 3.55 (g)
- Fat 6.82 (g) of which saturated 1.17 (g)of which unsaturated 5.29 (g)
- Fibers 3.64 (g)
- Sodium 268.79 (mg)
Indicative values for a portion of 176 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 potatoes (medium)
- 3.4 cups peanut oil
- 0.4 tsp fine salt
Tools
- Mandolin
- Peeler
- Frying Pan
- Skimmer Spider
- Absorbent Paper
Steps
Peel the potatoes and wash them. Use a mandolin slicer to cut very thin, almost transparent slices. As you cut them, keep them in a bowl full of cold water. Rinse several times to remove all the starch, then cover the bowl with plastic wrap and put them in the fridge for 12 hours; I prepare them the night before for the morning. When ready to use, drain and dry them with a kitchen towel.
Pour the oil into the frying pan and once it reaches temperature, drop in the potatoes a few at a time. Keep the flame medium and after about 15 minutes they will be golden and ready to be collected with the spider skimmer. Let them dry on absorbent paper and finally add salt. The Fried Potato Chips are ready to be crunched.
