Certain chip companies tout their product as saying that it’s impossible to eat just one.
I’m going to up the ante a bit on that though and say that, for these chips, it’s impossible to not eat the whole bowl.
That’s why I call them my Whole Bowl Chips.
How ever many chips are in the bowl… that’s how many you will eat!
1) Mix together spice mixture.
2) Wash potatoes well and slice them thinly with a mandoline slicer. Add sliced potatoes to a big bowl of cold water to rinse off starch.
3) Heat oil to 350 degrees. Use a thermometer to make sure it is the right temperature.
4) Working in small batches, remove a handful of slices and dry them on a few paper towels. Then carefully add them to the fryer.
5) Fry chips for about 8 minutes until they are slightly brown and not bubbling. That means all the water is evaporated!
6) Scoop out chips and let them drain on a paper towel. Season immediately with seasoning mix.
7) Repeat until all the chips are fried.
The chips will get more crispy as they cool.
Potatoes and such
I’ll try to break this too you as gently as possible. If you really want to make homemade chips, you need to pick up a mandolin slicer.
Can you slice hundreds of paper thin slices of potatoes with a good knife? Maybe. But you will hate your life and unless you have sick knive skills, you’ll probably screw it up.
With a slicer though, you can slice a few pounds of potatoes in about a minute.
Just remember to use the safety guard so you don’t give yourself a mandolin manicure.
You could probably just toss the chips in the oil right after slicing them and get decent results, but I do two other steps before frying that seems to help get the chips really crispy.
First, I rinse them in cold water. I think this is important because it washes some of the starch off the potatoes which will help them not stick together when they are frying.
Of course, now your potatoes are wet so you also need to dry them a bit before frying.
They don’t have to be perfect, but I just work in batches and pull a few handfuls out of the water and let them drain on a paper towel before moving them to the fryer.
If they are too wet, your oil will splatter all over the place and it will take longer to get them crispy.
Anything fried is pretty addictive, especially potatoes.
But this seasoning moves them out of the realm of addictive and moves them into the realm of narcotic.
The seasoning mix has the perfect mix of spicy and sweet that will make you want the whole bowl and don’t be surprised if you want to actually lick the bowl.
You might not need all the seasoning for one batch of chips, but you can just keep the extra in a plastic bag. It’s great on popcorn also.
Frying the Chips
Once you have your taters sliced, rinsed, and dried, there’s only one thing left to do: Fry them!
Here are my chip frying tips:
- Make sure you have a large pot and at least two quarts of oil. If you use less than that, your oil will lose a lot of its heat and it’ll take forever to re-heat it in between batches.
- Please, use a deep fry thermometer. Ideally your oil will hover around 350 degrees. More ideally, you won’t burn your kitchen down.
- Work in small batches. You want kind of a single layer of chips on the oil.
- The chips will be done when they are no longer bubbling. That means the water is mostly evaporated and they will be pretty crispy once they cool. This will take around 8 minutes, but could take as long as 12-15 minutes depending on how many chips you are frying.
Once the chips are done, scoop them out and let them drain in a bowl with a paper towel.
Season them immediately with a few big pinches of the seasoning.
This was my first of many chips.
I don’t make homemade chips that often, but it’s good to know that if you take the time to do it right, you can make some chips that are at least as good, if not better, than anything you can buy in the store!
Also, Mandolin Manicure would be a cool name for a band.