How to make homemade potato chips…
This recipe is from my friend, Jeanne, and these taste every bit as crunchy-licious as they look in this picture!
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. Those used to literally make me sick…as in…bent over in excruciating pain, so it was a powerful motivator to avoid them whenever I might be at a restaurant and tempted by how good the fried food looked. 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 about it.
UPDATE: I just learned about a way to ferment potatoes to reduce the formation of acrylamides! Just slice them and soak the night before with about 1/2 cup of whey or 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 at least two each for our family since we all love them
- Beef tallow, enough to fill your deep fryer about half full — You could also use pastured lard!
- Sea salt for sprinkling on chips
- Your favorite spices if you want flavored chips
- Clean and cut off the bad spots off your potatoes.
- Use a Mandolin to slice the potatoes so you can get thin, uniform chips. Or sometimes I'll use the shredder attachment on my Bosch!
- 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 — does anyone have good suggestions for this?
We all went wild over these as you can imagine. 🙂
Now that you know how to make homemade potato chips, try making this garlic ketchup recipe to go with them!