Instead of buying potato chips that were made in a factory months ago, why not try your hand at making homemade potato chips. They are easy and fun to make. Spice them up with paprika, cumin, garlic powder or even Adobo.
It helps if you have a mandolin slicer to cut your potato slices. It is hard to get them thin enough or even by using just a knife. They need to be real thin to crisp up like potato chips should. There are many mandolin slicers on the market ranging in price from $10 to $100
How to Make Homemade Potato Chips
- 6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch-thick slices
- 2 quarts peanut oil
1. Slice potatoes very thin and place them in a bowl of water to site for 30 minutes. This removes some of the starch and helps to make for crispier potato chips.
1. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
2. Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer.
3. Fry the potatoes in small batches until golden brown on both sides, turning once.
4. Remove with a slotted spoon and place in a brown paper bag or on a baking sheet lined with paper towels to drain.
5. Season with salt immediately. Serve hot with the blue cheese dipping sauce.
Here’s a Blue Cheese Dipping Sauce recipe you might want to try to go along with your homemade potato chips.
Blue Cheese Dip Recipe
- 2-1/4 cups whole milk
- 2 tablespoons unsalted butter
- 1 small Spanish onion, finely chopped
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- Pinch cayenne pepper
- 1/2 pound crumbled blue cheese
Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened.
Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.