Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, homemade potato chips with option to make and reheat later the same day!. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Homemade potato chips with option to make and reheat later the same day! is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Homemade potato chips with option to make and reheat later the same day! is something that I have loved my whole life.
Homemade potato chips are easier than you think. How to make your own potato chips with Curtis Stone. This is a very easy recipe for a healthier option to potato chips.
To begin with this recipe, we have to prepare a few components. You can cook homemade potato chips with option to make and reheat later the same day! using 3 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Homemade potato chips with option to make and reheat later the same day!:
- Make ready 2 lb large russet potatos, peeled
- Take 4 cups or more peanut or canola oil for frying. The amount depends on the size of the pan you use. Fill it about 3 inches high of oil, and allow enough room for the oil to expand.
- Make ready to taste Sea salt and pepper
I have found that freshly dug potatoes make the. I'm frying up some potato chips for a crowd, and wondering whether to soak the potatoes before I'm using Russets, and am using my sweet mandoline to make thin waffle cuts. thanks for any and Get fresh food news delivered to your inbox. Sign up for our newsletter to receive the latest tips, tricks. Homemade potato chips provide an even tastier option and can be easily made with all types of potatoes Store potato chips in an airtight container.
Steps to make Homemade potato chips with option to make and reheat later the same day!:
- Cut potatos into thin slices, with a sharp knife or mandoline or vegetable peeler, you want them almost paper thin.Have a big bowl of cold water next to you and drop them in the water as you go.
- Rinse potatos by draining in colander then back in bowl with clean water about 3 times until water is no longer cloudy.Drain and dry on paper towels or kitchen towel. This step removes some starch and makes crispy potatos.
- While your drying potatos heat oil to 375
- Fry potatos in oil until golden, do not crowd them remove as they turn golden. The time really depends on how thin you cut them.Remove as done to paper towels to drain. Sprinkle with salt and pepper to taste.Either serve immediatly or follow how to reheat below.
- TO REHEAT
- Spread chips in a single layer on cookie sheet. Preheat the oven to 350. Bake 5 minutes until just hot.
- You can fry the potatos in the morning, drain on paper towels spread on cookie sheet for up to 12 hours before baking. They will soften, but will crispy and delicious after 5 minutes in the oven.
- Serve as is or with your favorite dips, ranch, garlic herb, blue cheese, cheddar, french onion just to list a few!
For longer storage periods, this option works well. You may reheat the potato chips after they have been store for a while if you like. A food processor with a slicing attachment is very helpful. I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. To make natural homemade potato chips, you will need the following: three or four potatoes. olive oil.
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