Well, I did today. I actually made some years ago that turned out well, but I just winged it. I heated up some oil and used a potato peeler to slice the potato right into the hot oil. I was happy with the results.
Today I decided to do it right and went to youtube and watched some videos on the subject. There were 2 recommended potatoes - russet, (by the cowboy cook Kent Rollins), and Yukon Gold. I like Yukon Gold as they seem to have more flavor. After watching a number of videos, they all said:
slice thin, (mandolin preferred)
rinse slices with cold water until the water runs clear
dry the slices well
cook a few at a time at 375° until lightly golden in color
spread on paper towels to drain
salt immediately so the salt will stick
serve
After watching videos, I decided to wing it again and repeat what I did the last time. I had a russet and a Yukon Gold, so I cooked both.
Potatoes frying at around 375° - just a few at a time so that I can pull them at about the same time. You need to "aim" where the slices go so they don't land on top of each other although that doesn't appear to be to big a deal 'cause it did happen. Cooked chips were drained on paper towels.
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I was shooting for a light golden color - pretty close.
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I found that getting whole slices was nearly impossible and took too much time, so I settled for slicing at an angle.
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They turned out great, but I could not tell a difference in the 2 potatoes once cooked. I salted them very lightly with Himalayan pink salt because I has some. They were very crispy yet tender. Searching for an analogy better than those I posted in the Jokes thread, I came up with "like eating a crunchy cloud". Nan loved 'em, so the chips are a winner.
Today I decided to do it right and went to youtube and watched some videos on the subject. There were 2 recommended potatoes - russet, (by the cowboy cook Kent Rollins), and Yukon Gold. I like Yukon Gold as they seem to have more flavor. After watching a number of videos, they all said:
slice thin, (mandolin preferred)
rinse slices with cold water until the water runs clear
dry the slices well
cook a few at a time at 375° until lightly golden in color
spread on paper towels to drain
salt immediately so the salt will stick
serve
After watching videos, I decided to wing it again and repeat what I did the last time. I had a russet and a Yukon Gold, so I cooked both.
Potatoes frying at around 375° - just a few at a time so that I can pull them at about the same time. You need to "aim" where the slices go so they don't land on top of each other although that doesn't appear to be to big a deal 'cause it did happen. Cooked chips were drained on paper towels.
I was shooting for a light golden color - pretty close.
I found that getting whole slices was nearly impossible and took too much time, so I settled for slicing at an angle.
They turned out great, but I could not tell a difference in the 2 potatoes once cooked. I salted them very lightly with Himalayan pink salt because I has some. They were very crispy yet tender. Searching for an analogy better than those I posted in the Jokes thread, I came up with "like eating a crunchy cloud". Nan loved 'em, so the chips are a winner.
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