Homemade Potato Chips with Beef Tallow
Thank you, Jeanne, for this recipe! Be sure to try this with
my homemade french onion dip
Jeanne via Kelly the Kitchen Kop
Organic potatoes – Jeanne uses about one per person
but I used at least two each for our family since we all love them
enough to fill your deep fryer about half full — You could also use
for sprinkling on chips
Your favorite spices if you want flavored chips
Clean and cut off the bad spots off your potatoes.
to slice the potatoes so you can get thin, uniform chips. Or sometimes I'll use the shredder attachment on
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
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?