In all of my deep-frying I have never made home-made potato chips. I love chips, especially super crunchy kettle chips. My love for chips is probably genetic: my mom has a thing for chips, she’s always buying new flavours and brands. On any given occasion, she’ll have 2-3 unopened bags in her snack cupboard.
She says it’s just in case people come over and she needs to open a bag for them, but really, my whole family knows they’re for her. You’d think my mom would be grossly overweight with all her chip eating but she’s not because the weird thing is: she only eats 5-10 chips at a time. If she’s the only one eating the chips, it’ll take her about 2-3 weeks to finish a bag.
I on the other hang, can easily consume a bag of chips in one sitting. I was pretty excited to try my hand at home made chips. Really, it’s easy: scrub potatoes, thinly slice potatoes, dry potatoes, deep fry potatoes, season. It’s simpler than pie!
Chang’s recipe calls for his beloved fingerling potatoes, but fingerlings in Vancouver are hard to find, so I used some regular white potatoes. A quick pass through the mandoline, a couple or rinses of water and they were good to go in the oil.
These chips were delicious: crispy, fresh and hot, Mike and I ate a big bowl before I set some aside for the Soft-Cooked Hen Egg dish. The chips tasted fabulous with the onion soubise, kind of like a super-fancified chips and French onion dip.
How to make Potato Chips at home:
- Thinly slice as many potatoes as you want (about 1/16″, a mandolin is best)
- Rinse off the starch in water a couple of times or until the water is clear
- Pat dry the chips before frying
- Deep fry a few at a time
Tomorrow: Soft-Cooked Hen Egg with Onion Soubise and Potato Chips
Other parts of this dish: Onion Soubise