Have you ever looked in your cupboard to find the potatoes are getting a little too soft for most uses? We’ve had that problem up here more than once and at first I was either making a ton of mashed potatoes or tossing them out. Well, with gas prices at $4.19 per gallon in our town and a grocery budget that had to practically quadruple after our move to Alaska….I just can’t allow for much waste.
So, my husband had the idea to try our hand at making homemade potato chips.
Note ~ Amazon affiliate links are present in this post. There is no cost to you for using them. Purchases through them may result in a small commission for this site. We are very grateful for anyone who opts to use them.
Budget Busting with Homemade Chips
The first thing you need to do is slice your potatoes. While you can slice by hand, you really want something uniform. For many, the tool they use is a Mandolin slicer.
Mandoline Slicer Plus Peeler & eBook, Potato Slicer, Vegetable Grater, Professional Kitchen Slicing Tool with 5 Stainless Steel Blades, Julienne Vegetable Slicer, Food Container, Hand GuardMandoline Slicer – Vegetable Potato Slicer Grater – Cutter for Tomato, Onion, Cucumber, Zucchini Pasta, Cheese – Julienne Veggie Peeler Chopper – Slicer for Vegetables, Fruits and Cheese – BoardMueller V-Pro 5 Blade Adjustable Mandolin Slicer
I used the food slicer for our Bosch to slice the potatoes nice and thin. This is my personal preference as there is no risk of injury like there can be for a mandoline.
After a quick rinse to remove some of the starch, Mr. O started frying them in our deep fryer. (We have one that works okay, but sometimes has issues with getting hot enough.)
Here are a few that I am eyeing up for the future…
T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, SilverSecura 1700-Watt Stainless-Steel Triple Basket Electric Deep Fryer with Timer Free Extra Odor Filter, 4.2L/17-CupHamilton Beach Deep Fryer with Cool Touch, 2-Liter Oil Capacity (35021)
He said that you look for the steam to die down (as that means the potatoes have given off most of their moisture.) It can quickly go from being not ready to being almost too crisp.
We stirred throughout the process and pulled ones that finished (like the brown one below) as needed.
When they are done, the chips went into a strainer lined with paper towels. After a quick toss to drain excess oil, we salted to taste. One of these days, I’d like to experiment with flavors using things like cheese powder or sour cream powder.
With this particular batch, I forgot to remove the paper towel before closing the container. So, the next day they were quite limp. After 10 minutes in the oven, they were crisped and even better than the night we cooked them.
We’re thinking about trying it with sweet potatoes and other root vegetables. I love Terra Chips, but not the price tag!
Have you made homemade chips before?