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The Accidental Locavore was thinking about prepared foods you could make on your own, when it occurred to me that I'd seen a recipe somewhere for making potato chips in the microwave. Since there were a few Yukon Golds lurking in the fridge, why not give it a try? It gave me an excuse to get out my favorite piece of kitchen gear — my mandoline. While it’s not something I use very often it holds a special place in my heart, as it was the very first gift I got from my husband — pretty cool, right? Other than the mandoline (or some really great knife skills), these don’t require any gear and are really easy.
Click here to see 10 Things You Didn’t Know You Could Make in a Microwave
- 2 potatoes
- Salt, to taste
- Olive oil (optional)
- Seasonings (optional)
Lockdown Recipe: These Homemade Potato Chips Taste Just Like The Store-Bought Ones
One thing we realized amidst the lockdown is cooking can be fun and engaging. It was, in fact, one of the major modes of entertainment during the 2020 lockdown. People started spending more time in their kitchens and kept experimenting with different types of recipes. We have also seen home-cooks elevating to skilled chefs during this phase. Internet was overloaded with pictures of many such homemade delicacies – pizza, jalebi, breads and panipuri being the most common ones. Since we are back to that same lockdown phase (in most of the states), we feel, it is time to explore our inner chef yet again. You have to agree- making a dish from the scratch has its own share of fun and excitement. Besides, it will also help us keep busy and positive amidst the adversities and negative news around.
Here we bring you one such lockdown special recipe that might look basic but is a popular choice among all. It’s a bowl of light and crispy potato chips. Munch it as is or pair with dal-chawal or burger and sandwich – you can enjoy a packet of potato chips in multiple ways. If you ask us, we love how versatile this simple fried food is. Hence, we decided to look for a recipe and try to make it at home.
During the search, we came across one such potato chips recipe that is not only easy to make but also reminded us of the store-bought ones. All you need for this recipe are potato and salt. That’s it. Let’s find out the recipe:
You can pair these potato chips with anything and everything
Homemade Potato Chips Make A Great Healthy Snack
While it’s easy to avoid the artificial flavors and preservatives in potato chips by opting for plain or natural brand chips, it’s pretty much IMPOSSIBLE to find potato chips cooked in healthy oils like coconut or lard.
Most commercial chips are cooked in canola, cottonseed, safflower or vegetable oils. These oils are usually sourced from GMO corn and other sources that may contain pesticides and have been heavily refined.
Make your own potato chips using healthy coconut oil instead. Coconut oil gives these chips a crispy texture without the coconut flavor. You could also try avocado oil too. These are fantastic as part of a healthy gluten-free lunch box for kids.
How To Make Potato Chips At Home:
For this particular recipe, we need to first slice the potatoes very thin. You can use a potato slicer to do the job. Then boil water in a large pan, with some salt and add those sliced potatoes in it. Then let the water boil once again. Once done, drain the water, pat the potatoes dry and place then under the sun until they turn hard, crispy and dry.
All you need to do now is store the potato slices in an airtight container and fry/bake in oil whenever you want. A bowlful of classic sated potato chips will be ready in just no time.
Prepare these potato chips at home and keep then handy for anytime use.
About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
Let's be honest: Few foods are quite as satisfying as potato chips. They just check all the boxes. Chips are salty, crunchy, and perfectly snackable, and I don't think I've ever met a chip I didn't instantly connect with (save for stale ones, which doesn't happen on my watch). This snack used to occupy permanent real estate on my grocery list&mdashuntil I realized that they're really easy to make from scratch. Think about it: All you really need are potatoes, seasonings, and oil. Yumna Jawad, recipe developer and blogger behind Feel Good Foodie, paved the way for my healthy homemade potato chip dreams.
"Homemade potato chips are oven baked, so they are a healthier alternative and they are so simple to make," she says. "Also, rather than deep frying the potatoes in lots of oil, we are able to use less, meaning there's lots less saturated fat. You can also control the seasonings, and they don't contain preservatives and additives to make them shelf stable." Jawad's easy recipe calls for russet potatoes (the starchier, the better), spices like garlic and paprika ("You can easily mix up your flavors with different spices, though"), and olive oil. To really replicated the store-bought spuds, she emphasizes the importance of slicing the potatoes as thinly as possible, keeping the peel on, drying them super well before baking, and laying them in a single layer on the pan.
Extra-Crunchy Homemade Potato Chips | The Food Lab
Ok—that whole small-batch, "kettle-cooked" potato chip thing? I get it. I just don't like it.
Sure, I like the idea of thick-cut potatoes slowly bubbling in a copper pot carefully stirred by an old-timey craftsman wielding a well-worn spoon with honest, workingman's hands until the chips reach crisp, golden brown perfection. But to be honest, the vast majority of kettle-style chips simply taste burnt to me (anyone else with me here?). I suppose it has to do with a potato chip equivalent of the Pizza Cognition Theory that states: "The first slice of pizza a child sees and tastes, becomes, for him, pizza."
Having been raised on thin, crisp, pale yellow, super-salty Wise brand chips (remember when there used to be a riddle on every bag?), that's my image of how a chip should look and taste. Fundamentally, a chip should not be any sort of brown, nor the flavors that come with it. I want my chips to be subtle, tasting only of potato, grease, and salt.
On the other hand, kettle chips do have one great thing to offer: crunch. The industrial chips of my youth were tasty, but really, they were more crisp than crunchy. In my mind, the ideal chip would combine both of these elements The blond color and straight-forward salty potato flavor of a thin, old-school chip, and the hefty crunch of a kettle chip.
And since there currently aren't any of them on the market, the only thing I could do was try to make them myself.
Some quick testing immediately answered the question of what it takes to make chips crunchy: it's the thickness.
I fried up a couple batches of chips in 325°F peanut oil, slicing the same potato on a mandoline at different settings. At 1/32nd of an inch, the chips were paper-thin Thin enough to read through. They cooked extremely fast, and had a tendency to burn. At 1/16th, they were closer to a normal potato chip. Mildly crisp, but not shatteringly crunchy. 1/8th inch chips were the way to go. Thin enough that they didn't come off as tough, but thick enough to add some real heft and weight to the crunch.
But glance back at that picture, and you immediately see the problem I saw: It was far too dark. Let me explain why.
A chip gets crisp through two processes. First, as the chip heats, water within the individual cells vaporize—this vaporizing bubbles are what you see as fried foods cooked. Next, hot oil moves into the empty spaces left behind. Essential, you are dehydrating the chip, and then filling it up with oil.*
*one of the reasons why fried chips taste so much better than baked chips is because when baking, you get dehydration, but not oil saturation.
A potato also contains starch and simple sugars, both of which undergo the process of caramelization when heated to high temperatures for a prolonged period of time. So my chip was getting too dark because by the time the it had dehydrated and crisped, the sugars had caramelized far too deeply, acquiring the brown (and sometimes burnt) flavors that are such a turn-off for me.
What if I just cooked it a bit less? No good. Unless I cooked all of the water out of it, it quickly turned soggy.
As long as you see bubbles when the chip is submerged, there's still water in there, so I knew that in the future, every batch of chips must be cooked until the bubbling completely stops.
Here's the dilemma: In order to get my chips crisp, I must remove water and replace it with hot oil. But hot oil causes starches and sugars to brown, giving my chips an off flavor.
The fact that I want my chip crisp and I need to use oil to get there is a given, which leaves me only one choice: get rid of those excess starches and sugars.
The first step to getting rid of excess starches was a simple one: I just washed it away.
As soon as you cut open a potato, its cells rupture, releasing exposing starch molecules, simple sugars, and a number of enzymes. One of these enzymes, tyrosinase reacts in the presence of oxygen creating the characteristic brown discoloration you see on apples and potatoes.
Here are two potato slices. One of them has been rinsed in a few changes of cold water, while the one of the right was placed directly on the plate.
The deep discoloration of the one on the right is an indicator that tyrosinase—and by extension all of the other starches and sugars that were inside those potato cells with it—are still alive and kicking. The one on the left, on the other hand, has had at least most of the junk rinsed off of its surface.
Frying these two potato slices side-by-side confirms this theory:
But neither one of those chips is quite as blond as I'd like it to be. You see, starch's relationship with potatoes runs pretty deep—it takes more than a simple rinse to separate the two. And when gentle coaxing doesn't work to get rid of it, I prefer to take the John Rambo approach: just blast'em.
I learned back when I was experimenting with french fries that a quick par-cook in boiling water before frying help accomplish this goal: heating up starch granules in the presence of water causes them to absorb water and expand. Eventually, like little water balloons, they burst, expelling the starch into the water where it can be safely dumped down the drain.
Would the same technique work for my chips?
I sliced and rinsed another batch, then plunged them into a pot of boiling water and cooked them as long as I could before they began to show signs of falling apart (as pectin reaches higher temperatures, its glue-like powers eventually break down). I then drained them on a clean kitchen towel, and dropped them into the hot oil until they stopped bubbling. Better, I thought, but still not quite where I wanted them to be. They were still coming out light golden in the center with the very edges turning quite dark.
I needed a way to be able to boil the potato chips a little longer in order to expel even more starch, without allowing them to disintegrate. Now, this may seem like cheating, but here's a secret: I knew the answer already, because I had the exact same dilemma with those french fries (shhh. don't tell). Here's what I discovered there:
Everyone who's ever baked an apple pie knows that different apples cook differently. Some retain their shape, while others turn to mush. The difference largely has to do with their acidity. Thus super tart apples like Granny Smith will stay fully intact, while sweeter apples like a Macoun will almost completely dissolve. Just like a potato, apple cells are held together by pectin. Moral of the story: acid slows the breakdown of pectin.
I sliced and rinsed one last batch of chips, this time parboiling them in a pot of vinegar-spiked water, allowing me to increase their boiling time from two minutes up to a full three before draining and frying them.
Here are the mugshots. From left to right, you've got vinegar-boiled potatoes, regular boiled potatoes, simply rinsed potatoes, and potatoes that were fried immediately after cutting.
As you can see, the vinegar-boiled-then-fried potato chips were a resounding success. As crisp and crunchy as any of them, with the subtle, mild taste of the potato chips of my youth. Unlike with the french fries, which retain some internal moisture, because potato chips are cooked completely dry, the vinegar flavor doesn't come through at all—just pure, unadulterated, greasy (and I mean that in a good way), salty, potato flavor.
Now that's what The Food Lab is all about—observing the similarity between apple pies, french fries, and potato chips, and taking lessons from one to help solve problems in the other.
And darn it, there I went and did it again. I keep promising myself I'll be less long-winded next time, but nope. Now I don't even have the room to tell you about the fun tinkering I've been doing with the French onion dip I'm about to dunk these into. But I'll leave you with this question: What do crispy chicken skin and caramelized onions have to do with each other?
More tests, more results! Follow The Food Lab on Facebook or Twitter.
Continue here for our recipe for Extra-Crunchy Potato Chips
- Preheat the oven to 400°F.
- Scrub the potatoes with cold water and cut crosswise into 1⁄8" thick slices.
- Toss with the olive oil and season with salt and pepper.
- Spread in a single layer on a baking sheet. (To use the optional toppings: Sprinkle with Parmesan, paprika, or rosemary before baking add the parsley mixture after baking.)
- Bake until lightly browned and crispy, about 20 minutes.
Eat This Tip
You know we're all about adapting recipes to suit your dietary restrictions, preference, moods, and tastebuds. So here are a few ideas of how to modify this recipe to suit your cravings and desires:
- Switch from russet potatoes to sweet potatoes
- Add in a few scallions for an oniony taste
- Add in some hot pepper for an added bite
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
Easy Homemade Potato Chips
Raise your hand if you love potato chips. Everyone? Great. Now, raise your hand if you&rsquove ever made them at home. No one? Well, that&rsquos about to change. We&rsquove created a recipe for easy, quick homemade potato chips--no special frying equipment required. We cut potatoes into thin slices, then coat them with olive oil, salt and a dash of Old Bay seasoning. Then we cook them in the broiler until they&rsquore crispy and golden. Make a few batches to serve at your next barbecue, pack in your lunch or snack on at the beach.
4 russet potatoes, washed and dried
1 tablespoon coarse salt, or more to taste
1 tablespoon Old Bay seasoning (optional)
1. Preheat the broiler on its low setting. (Note: If your broiler isn&rsquot adjustable or is particularly intense, just preheat the oven to 475°F.) Place a roasting rack on a baking sheet.
2. Using a mandoline or a sharp knife, slice the potatoes very thinly--about ⅛-inch thick. In a large bowl, toss the potato slices with the olive oil, salt and Old Bay seasoning, if using.
3. Arrange the potatoes on the roasting rack (you may have to do a few batches, as the slices should be spread out so they can get crispy). Cook the potatoes until they&rsquore crisp and golden brown, 5 to 7 minutes. Repeat with the remaining potatoes. Cool completely. Store in an airtight container for up to three days.
Homemade Potato Chips Recipes: a Healthier & Tastier Option
Homemade potato chips are more troublesome to prepare but far healthier than the ones available at stores. We show you a few recipes that will keep you full, satisfied, and above all, healthy.
Why Homemade Potato Chips Are Better Than Store-Bought Ones
Potatoes have a slew of benefits, as you will see from the list below. However, the store-bought ones would have lost most of the nutrients below through deep frying processes. Preparing this food at home would conserve many of the nutrients in them.
1. Low in Fat
A benefit of making potato chips at home, especially if you fry them, is that their low-fat content. Chips baked in the oven have only a small amount of fat. Use olive oil to promote heart health. They will also reduce diseases like diabetes and various types of cancer.
2. High in Potassium
Potatoes used for baking offer potassium, a mineral that our bodies need. It regulates the balance of fluid in the body and enhances the functions of your nerves — chips made from a single potato fill you with 1557 mg of potassium, roughly 33% of your body’s needed intake.
3. Rich in Vitamins
They also have high amounts of Vitamin C. A 100g serving would have 17 mg of Vitamin C. They are rich sources of Vitamins A and B as well.
Large as they are, potatoes comprise mainly water. You won’t become fat on eating them. However, if you prepare them with large amounts of butter or turn them into french fries, weight gain will be on the agenda.
5. Promote Weight Gain
Since potatoes comprise carbohydrates, they are an ideal food for those who need to gain a few pounds. A study from the University of Sydney’s Department of Biochemistry found that the Vitamins B and C in them promote carbohydrate absorption and weight gain. Athletes who need to compete need this root vegetable.
6. Easy Digestion
Potatoes are digestible and make an ideal diet for babies. However, eating too many of them promotes acidity. It also encourages peristaltic motion and the secretion of gastric juices.
7. Increased Brain Function
Potatoes enable the proper functioning of the brain. Brain function depends on oxygen supply, hormones, amino acids, and Omega-3 fatty acids. The glucose prevents fatigue, carried by the hemoglobin in the blood.
The iron in potatoes delivers oxygen to the brain. There is a wide variety of minerals and vitamins that affect brain function. Minerals, like Zinc, Phosphorus, and the B-Complex in them stimulate brain function due to increased blood flow.
8. Heart Disease Prevention
Vitamins B-Complex and C aside, potatoes also contain substances known as carotenoids. These are beneficial for heart health and the functioning of the internal organs, including the heart.
Because potatoes raise glucose levels in the blood and put pressure on the heart, do not consume them in excess. Those who face obesity issues mustn’t eat them too often.
4 Homemade Potato Chips Recipes
Recipe 1: Homestyle Fried Potatoes
- Four medium potatoes, sliced
- Three tablespoons of salt
- A quart of oil for deep frying
This potato recipe has only 179 calories and 11g of fat. Try it yourself.
Slice the potatoes, and dunk the slices in a bowl of cold water. Drain it, rinse it, then refill it with water. Add the salt. The potatoes should soak in the salty water for at least half an hour.
Heat a deep fryer to 365 degrees and fry the potatoes in small batches. Remove them and drain them when they are golden. Season with more salt if desired.
Recipe 2: Oven Baked Potatoes
- Two medium Yukon Gold potatoes
- Three tablespoons of canola, olive, or peanut oil
- Freshly ground pepper
Preheat your oven to 400 degrees Fahrenheit. Slice the potatoes, and toss them with the oil at once. Sprinkle salt and arrange the slices on a baking sheet.
Bake the slices until they are golden brown for about 12 to 15 minutes. Season them again with salt and pepper once they are ready. Let them cool on a rack.
A cup of these potatoes has only 176 calories and 8g of fat. There are 24g of carbohydrates and 3g of protein as well.
You will need:
- Seven medium potatoes, unpeeled
- Ice water, two quarts
- Five teaspoons of salt
- Two teaspoons of garlic powder
- 1 1/2 teaspoons of celery salt
- 1 1/2 teaspoons of pepper
- Oil for deep-fat frying
You will also need Canola, olive, or palm oil for deep frying.
Cut the potatoes into thin slices with a vegetable peeler or metal cheese slicer. Put them in a large bowl. Add the salt and ice water. Let the slices soak for 15 minutes.
Drain the water after 15 minutes and put the slices on paper towels. Combine the garlic powder, celery salt, and pepper, and set them aside.
Heat the oil in a cast-iron skillet until 375 degrees. Stir frequently for about four minutes. Remove them from the pan with a slotted spoon. Sprinkle them at once with seasoning. Store in an airtight container.
- Salt, pepper or other seasonings optional
- A Mandolin
- A bowl of cold water
- A microwave-safe plate
- Paper towels
Use a mandolin to slice the potatoes as thinly as possible. Place the potato slices in cold water and rinse them until the water becomes clear. Doing this removes the starch. Then, dry them with paper towels.
Arrange them on a dinner plate, making sure that they don’t overlap or stick to each other. Sprinkle with salt or other seasonings.
Microwave them for about three minutes. Flip them over and do the same for another two minutes. Remove the chips that are brown and transfer them to a bowl. They will be crispy when completely cool.
In all, frying potato chips yourself is healthier and more beneficial than buying them from a store. Try these homemade potato chips recipes today.
Have you tried any of these recipes?
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- Preheat oven to 350ºF/180°C.
- Peel potatoes and thoroughly wash them under cold running water. Using a sharp knife or a mandolin thinly slice potatoes (even a peeler can be used for this purpose).
- Put potato slices into a deep bowl and cover with cold water. In such a way, we will get rid of some starch that can keep chips from getting crispy. On the other hand, you can use young potatoes for making chips at home, as their starch level is lower. Pat potatoes with paper towels or flat kitchen towels (without any pile) until slices are dry.
- Combine dried potato slice with seasoning. I have added only salt and paprika I did not want any spicy flavor in the end. Besides, try keeping minimal with salt, as it is very easy to oversalt chips.
- Pour oil into the bowl and nicely mix it by stirring potato slices so that they will be evenly covered in seasoning and oil.
- Now line a baking tray with parchment paper and place slices so that they do not touch each other. To prevent burning chips I cover them with an additional layer of parchment paper. Put the tray into the oven and bake potato chips for 10 minutes until golden and crispy.
If you have Pinterest, fill free to pin the following picture!
I get so carried away when I find such perfect options for packaged store products. When I first tried making my potato chips, I kept baking them every day for a whole week and could not have any other snacks. Thank God, I came to my senses, but that experience gave me a chance to decide what tasted better for me. And paprika was a sure winner.