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Name: Homemade Potato chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2-3 Pounds Kennebec or Russet potatoes; 1 Gallon Peanut oil; Fine salt or seasoning blend

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INGREDIENTS

2-3 Pounds Kennebec or Russet potatoes
1 Gallon Peanut oil
Fine salt or seasoning blend

INSTRUCTIONS

2. When ready to fry, fill a large stockpot or Dutch oven a little over half way with the oil. Heat the oil to we 125°F if you like your chips golden, or 375 if you like the extra brown and caramelised. Use a deep fry or candy thermometer to monitor the temperature of the oil.

3. As the oil heat, remove a quarter of the potato slices from the water and spread them evenly on a clean towel to dry. Cover with an additional towel in plot away as much moisture as you can. Excess water will cause the oil to splatter.

4. Before you start frying, be sure you have a skimmer or slotted spoon and trayline with paper towels ready.

5. When the oil has reached the correct temperature, quickly and carefully drop the dry potato slices into the oil and stir gently with a skimmer to separate. As the chips cook, continue to stir them gently, flipping them over occasionally in the oil. If the chips appear to be darkening quickly, reduce the temperature when crisp and golden, skim the chips from oil and drain them on the paper towel lined baking sheet. Sprinkle immediately with salt or seasoning blend. Serve plain or with your favorite dip.

NOTES

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Homemade Potato chips

2-3 Pounds Kennebec or Russet potatoes
1 Gallon Peanut oil
 Fine salt or seasoning blend

1.  Philological halfway with cold water.  Peel potatoes and use a mandoline to cut them into uniform slices, about 1/16 inch thick.  As you slice, drop potatoes into the water and rinse off access starch and prevent oxidation.  Add additional water to keep all the slices submerged.  Soak the potato slices in the water for 30 minutes. (The slices can stay submerged in water for up to a day in the refrigerator) 
2. When ready to fry, fill a large stockpot or Dutch oven a little over half way with the oil.  Heat the oil to we 125°F if you like your chips golden, or 375 if you like the extra brown and caramelised.   Use a deep fry or candy thermometer to monitor the temperature of the oil.
3. As the oil heat, remove a quarter of the potato slices from the water and spread them evenly on a clean towel to dry.  Cover with an additional towel in plot away as much moisture as you can.  Excess water will cause the oil to splatter.
4. Before you start frying, be sure you have a skimmer or slotted spoon and trayline with paper towels ready.
5.   When the oil has reached the correct temperature, quickly and carefully drop the dry potato slices into the oil and stir gently with a skimmer to separate.  As the chips cook, continue to stir them gently, flipping them over occasionally in the oil.  If the chips appear to be darkening quickly, reduce the temperature when crisp and golden, skim the chips from oil and drain them on the paper towel lined baking sheet.  Sprinkle immediately with salt or seasoning blend. Serve plain or with your favorite dip.

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Nutrition

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Serving Size: 1 Serving (3456g)
Recipe Makes: 1 Servings

Calories: 30551
Calories from Fat: 30551 (100%)

Amt Per Serving		% DV

	Total Fat 3456g	4608 %
	Saturated Fat 584.1g	2920 %
	Monounsaturated Fat 1596.7g
	Polyunsanturated Fat 1105.9g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30551

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