These homemade potato chips taste every bit as crunchy-licious as they look in this picture. Thank you Jeanne for sharing your recipe!
Remember that the oil you use to fry in, and the temperature you cook in makes a BIG difference.
You can use a healthy cooking fat like beef tallow and eat fried foods guilt-free, or you can use the nasty vegetable oils and then worry what it could be doing to your body. Thankfully those literally make me sick…as in…bent over in excruciating pain, so it’s a powerful motivator for me to avoid them whenever I might be at a restaurant and tempted by how good the fried food looks. They’re rotten for all of us though, and even if vegetable oils don’t make you physically ill like they do me, no one should be ingesting them. More about the benefits of beef tallow: Healthy Beef Tallow for Guilt-Free Frying. (Also find out where to buy tallow or how to render it yourself.)
You’ll also want to be careful not to go over the smoke point no matter what oil you’re using. If you hit the smoke point, then all the benefits of your healthy oil will be lost and the cancer-causing free-radicals could take over. At this kitchen gadgets post you can read about my new kitchen appliances that prevent the oil from going over the smoke point. It was just too tricky to keep it the right temp when cooking in a big pan on the stove. I ended up throwing out some of my precious tallow after the last time we made fried food because the oil was smoking like crazy and I was all freaked out.
UPDATE: I just learned from Jenny about a way to ferment potatoes to reduce the formation of acrylamides! Just slice them and soak the night before with about 1/2 c. of whey or vegetable starter culture (see resources page) and enough filtered water to cover. The next day, drain and continue with recipe. Easy! It just takes thinking ahead a little.
How to Make Homemade Potato Chips Fried in Beef Tallow
- Organic potatoes – Jeanne uses about one per person, but I used more than that for our family since we all love them. Clean and cut off the bad spots.
- Use a Mandolin to slice the potatoes so you can get thin, uniform chips. Hopefully your mandolin works better than ours. UPDATE: I just realized one of my sponsors sells mandolins, Cultures for Health! I’m going to get a new one!
- Soak potatoes for a 1/2 hour in cold water, change the water and soak another 1/2 hour. (Jeanne said this helps to lower the starch content in the potatoes, but I only had time for one soak.)
- Dry well on kitchen towels. Jeanne did each one individually, but I just laid them on this big cheesecloth, then laid another one over the top and patted it down.
- In the meantime bring your cooking oil to 350*.
- Fry potato chips in small batches, flip part-way through as needed and cook until desired color, just past golden brown.
- Drain well and shake on sea salt.
- Keep hot in a 325* oven until it’s time to serve.
- Bring oil back up to 350* before cooking the next batch of potato chips.
- Try shaking on some spices to make flavored potato chips!
We all went wild over these as you can imagine.