Fried Potato Chips & Crisps Recipe
Manufacturers will flash fry their Potato Chips and Crisps in their cooking process, but as we will be cooking in batches, this is pretty much the traditional Kettle Frying method.
After you have selected your potato and your oil, you will be ready to go. There is no Best Ever Potato Chips or Crisps Recipe. It is a very easy dish to cook that involves a lot of personal preference and will invariably require a level of experimentation to get ‘Your’ Best Ever Chips or Crisps Recipe.
You will need
4 Potatoes, peeled and sliced, preferably with a mandolin slicer to get them as thin as you can
1 Quart (1 Litre) of Oil. Or around ½ an inch deep in the pan you will be using
3 Tablespoons of Salt. We would recommend low sodium salt, but it is your preference
Salt and Seasoning
To Prepare
Pour a bowl of cold water. Add the Salt (you don’t have to add the salt if you don’t want to)
Place the sliced potatoes into the bowl as you slice them. Leave for around 30 minutes - if you can wait that long.
Drain the potatoes, rinse once again and then place on paper towels and pat dry. We actually place on a towel and roll it up. We unroll each batch as we go. The end purpose is to dry them.
To Cook
Add the oil to a pot or pan – high sides would be good to prevent spitting. The temperature will need to be around 365 fahrenheit (185 degrees centigrade or Celsius). A good test is to put a slice in the pot. A gentle sizzle would suggest the temperature is about right.
Add the slices of potato in small batches to avoid overlap and fry for three minutes. Once you have done this once you will learn whether three minutes is too long or short for your preferences and adjust accordingly in the future.
Remove from pan and place on paper towels or a cooling rack to dry, and remove excess oil.
Add seasoning and / or salt to taste.
After you have selected your potato and your oil, you will be ready to go. There is no Best Ever Potato Chips or Crisps Recipe. It is a very easy dish to cook that involves a lot of personal preference and will invariably require a level of experimentation to get ‘Your’ Best Ever Chips or Crisps Recipe.
You will need
4 Potatoes, peeled and sliced, preferably with a mandolin slicer to get them as thin as you can
1 Quart (1 Litre) of Oil. Or around ½ an inch deep in the pan you will be using
3 Tablespoons of Salt. We would recommend low sodium salt, but it is your preference
Salt and Seasoning
To Prepare
Pour a bowl of cold water. Add the Salt (you don’t have to add the salt if you don’t want to)
Place the sliced potatoes into the bowl as you slice them. Leave for around 30 minutes - if you can wait that long.
Drain the potatoes, rinse once again and then place on paper towels and pat dry. We actually place on a towel and roll it up. We unroll each batch as we go. The end purpose is to dry them.
To Cook
Add the oil to a pot or pan – high sides would be good to prevent spitting. The temperature will need to be around 365 fahrenheit (185 degrees centigrade or Celsius). A good test is to put a slice in the pot. A gentle sizzle would suggest the temperature is about right.
Add the slices of potato in small batches to avoid overlap and fry for three minutes. Once you have done this once you will learn whether three minutes is too long or short for your preferences and adjust accordingly in the future.
Remove from pan and place on paper towels or a cooling rack to dry, and remove excess oil.
Add seasoning and / or salt to taste.
