1 year, 8 months ago
Is there a simple recipe on how to make real good potato crisps at home?
Nice and thin! Which oil do I need to use and which temperature does the oil have to be to get best results? Does one need to dust them with salt or flour? I'd love to make my own fresh whenever I want some.
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M$2 Answers
Mmmm....potato chips.
There are many siple recipes for potato crisps on the internet. Luckily crisps dont involve many ingrediends: just potatoes, oil, and some salt to taste.
First, you want to cut the potaoes very thin, to make a "crisp". The thinner they are, the faster they cook and crisp. Once you've sliced a hearty amount (most recipes call for 6 potatoes, but i would slice as many as you feel necessary to hit the spot)
Next, you want to put these slices in a cold water bath for at least an hour. This makes the potatoes a litte more tough. hen they are put in the oil they wont fall apart. This is an integral step. Don't forget! After an hour, dry them off with a paper towel.
The temperature of the oil should be between 375-410 degrees F. There is no time limit as fryers vary greatly. What you are looking for is a light golden brown crisp. Don't overload the fryer, cook a little bit at a time. When they are golden brown, take them out and dry them on a paper towel on a plate (so the oil doesnt run). Add salt to taste. There you have it.
Enjoy!
There are many siple recipes for potato crisps on the internet. Luckily crisps dont involve many ingrediends: just potatoes, oil, and some salt to taste.
First, you want to cut the potaoes very thin, to make a "crisp". The thinner they are, the faster they cook and crisp. Once you've sliced a hearty amount (most recipes call for 6 potatoes, but i would slice as many as you feel necessary to hit the spot)
Next, you want to put these slices in a cold water bath for at least an hour. This makes the potatoes a litte more tough. hen they are put in the oil they wont fall apart. This is an integral step. Don't forget! After an hour, dry them off with a paper towel.
The temperature of the oil should be between 375-410 degrees F. There is no time limit as fryers vary greatly. What you are looking for is a light golden brown crisp. Don't overload the fryer, cook a little bit at a time. When they are golden brown, take them out and dry them on a paper towel on a plate (so the oil doesnt run). Add salt to taste. There you have it.
Enjoy!
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M$Report Abuse
I love the internet because they have great recipe ideas for food. I have 2 children with severe life-threatening food allergies. My parents are originally from India, but i was born and raised in England UK but now reside here in NJ. I have been raised in a family where indian food and british food combined together and now foods that do not contain Peanut, tree nuts, egg, lentils, legumes, shellfish, garden Pea, green bean to name a few (because of the allergies), but this is one my kids love and i make according too their allergen. It's a great recipe and my kids and myself just love these, throw some salt and vinegar on them to give you that extra british blast!
•2 potatoes , peeled
•2 1⁄8 pt vegetable oil
•salt
•1 knife
•1 saucepan
•1 slotted spoon
•1 tray lined with paper towel
•1 cutting board
Serves:
4
Preparation Time:
5 minutes
Cooking Time:
20 minutes
Step 2: Preheat the oil
Place the saucepan onto a medium to high heat and pour in the litre of oil. Allow the oil to heat up until little bubbles begin to appear at the bottom of the pan.
TIP! The perfect chip or crisp should be cooked at 160 degrees centigrade. However, if you don't have a temperature gauge, be very careful that it doesn't get too hot and start to smoke, or the potatoes will brown too quickly.
Step 3: Slice the potatoes
While the oil is heating up, slice a little sliver off the bottom of your potato, so you can rest the potato on it while you cut. Then, with your knife, thinly slice into thin even slivers. Finally, set aside and repeat the same process with the other potato
Step 4: Fry
When the oil is hot, carefully drop a slice of potato into the pan. If it begins to fry, add the potatoes, one by one, in small batches, stirring them in with the slotted spoon. Do not rush this process. Allow them to fry slowly and constantly. When they are lightly golden and there are no more bubbles in the oil, remove them, and place on a tray lined with paper towel. Then add to the saucepan the rest of the potatoes, one by one, in batches and repeat the same process.
Step 5: Season
Whilst they are still hot, season the potatoes with any of your favourite seasonings! You can use anything - from regular sea salt and vinegar - to hot chilli or savoury dried herbs.
Step 6: Serve
Now settle down to enjoy this great snack. Serve them on their own, or try them with a dip like cream cheese or sour creme.
Guess what i will be making for my kids when they get back from school today? You got it --- CRISPS!!!
•2 potatoes , peeled
•2 1⁄8 pt vegetable oil
•salt
•1 knife
•1 saucepan
•1 slotted spoon
•1 tray lined with paper towel
•1 cutting board
Serves:
4
Preparation Time:
5 minutes
Cooking Time:
20 minutes
Step 2: Preheat the oil
Place the saucepan onto a medium to high heat and pour in the litre of oil. Allow the oil to heat up until little bubbles begin to appear at the bottom of the pan.
TIP! The perfect chip or crisp should be cooked at 160 degrees centigrade. However, if you don't have a temperature gauge, be very careful that it doesn't get too hot and start to smoke, or the potatoes will brown too quickly.
Step 3: Slice the potatoes
While the oil is heating up, slice a little sliver off the bottom of your potato, so you can rest the potato on it while you cut. Then, with your knife, thinly slice into thin even slivers. Finally, set aside and repeat the same process with the other potato
Step 4: Fry
When the oil is hot, carefully drop a slice of potato into the pan. If it begins to fry, add the potatoes, one by one, in small batches, stirring them in with the slotted spoon. Do not rush this process. Allow them to fry slowly and constantly. When they are lightly golden and there are no more bubbles in the oil, remove them, and place on a tray lined with paper towel. Then add to the saucepan the rest of the potatoes, one by one, in batches and repeat the same process.
Step 5: Season
Whilst they are still hot, season the potatoes with any of your favourite seasonings! You can use anything - from regular sea salt and vinegar - to hot chilli or savoury dried herbs.
Step 6: Serve
Now settle down to enjoy this great snack. Serve them on their own, or try them with a dip like cream cheese or sour creme.
Guess what i will be making for my kids when they get back from school today? You got it --- CRISPS!!!
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
