Last night was grocery night. As soon as Studhubs gets off work, we load up in the truck and head to our favorite grocer.
On nights like this we USED to just run through a drive-thru and grab something to eat, but this year we are trying to be more frugal, so I decided to do sloppy joes and chips instead. By now you probably know that I like to make as many things from scratch as possibly, but on nights like this it can be difficult. That is when I follow the advice of Ina Garten, The Barefoot Contessa. She says when pressed for time, make something and buy something. So I used a can of sloppy joe mix I had in my pantry, and I decided to make my own potato chips.
I was so surprised how simple this was and the taste, oh my! I am not sure I will be able to go back to the bagged ones! Let me show you how I did it!
MADE FROM SCRATCH POTATO CHIPS:
*Prep Time: 5 minutes *Cook Time: 5 minutes per batch *Servings: 4-6 people
Here is what your will need:
- 2 large baking potatoes
- Canola oil, enough for 3 inches in your pot.
Tools you will need:
- a heavy pot such as a Dutch oven or a fryer.
- a candy thermometer
- a mandolin or chef's knife
- a slotted spoon
- baking sheet
- paper towels
To begin, I like to cut my potato in half, and put in my mandolin.
It gives me a nice flat surface to start with.
Now, simply slide up and down over your mandolin.
If your mandolin comes with a finger guard, use it.
If not, be very careful and you near the end of your potato.
If you don't have a mandolin slicer you have two options here.
1. You an use the slicing side of your box grater. Again, be careful.
2. Use your chef's knife. Just make sure to make thin, even slices.
See how simple that was.
I like to soak mine in water for a little while for 2 reasons.
1. It keeps your potatoes from turning brown.
2. It helps to get rid of the excess starches, which will help your chips to get nice and crispy.
One more time...
Take a look at how beautiful that slice is!
If you don't have a mandolin, you should invest in one.
They are relatively inexpensive and make a job like this SO EASY!
Now it is time to prepare our oil.
You are going to want at least 3 inches of oil in your pot for this.
I like to use canola oil, but of course you can use your oil of choice.
Now you will need to place your candy thermometer on the side of your pot, and allow the oil to come to 400 degrees.
If you do not have a candy thermometer, don't worry.
Put the handle of a wooden spoon in your oil. If it starts to sizzle you are good.
Keep in mind that if you are using the spoon method your cooking time can vary.
While your oil is coming to temp, remove your potatoes from the water, and place on a baking sheet, lined with paper towels. You will want to make sure you pat the potatoes good and dry because water and hot oil do not mix!
When your oil is at 400 degrees, use your slotted spoon to lower a third of your potatoes into the oil.
You will want to use your spoon to stir your potatoes around from time to time.
This keeps them from sticking together, and helps the cook evenly.
After about 5 minutes your chips should look like this!
Remove them from the oil and place on a paper towel lined baking sheet.
Immediately salt and serve!
These were so simple and are a fun side dish for a busy night!
I hope you give this a try and as always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
@the_kitchen_wife on Instagram
Made From Scratch Potato Chips:
- 2 large baking potatoes
- Oil, enough for 3 inches in your pot
Tools You Will Need:
- Mandolin or chef's knife
- Dutch oven
- Slotted spoon
- Baking sheet
- Paper towels
- Slice your potatoes using a mandolin or chef's knife.
- Place in a bowl of water.
- While potatoes are soaking, pour oil into Dutch oven, at least 3 inches.
- Place candy thermometer on the Dutch oven.
- Allow oil to come to 400 degrees.
- Remove potatoes from water and pat dry with paper towels.
- Using slotted spoon, add potatoes to oil, in thirds.
- Stir occasionally with spoon for even cooking.
- Let fry for 5 minutes or until golden brown.
- Remove from oil to paper towel lined baking sheet.
- Salt and serve.