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Bag store's chips, make your own
Karen Fernau Potato chips made from scratch are superior to those out of a bag. Here's an easy way to make your own chips: 1. Begin by peeling Kennebecs, a low-sugar chip potato. Idaho potatoes also work well. 2. Chips must be sliced thinly, about 1/8-inch thick. A mandolin makes slicing the potatoes into various shapes a snap. 3. Soak slices in cold water to remove starch. Rinse well in a colander and drain well. Water-soaked potatoes are bad news, causing the oil to spatter from the fryer and its temperature to drop. Dry well with clean, absorbent towels. 4. Use a deep fryer or oversize pot on the stovetop. Fill 1/3 full with canola oil. Heat oil to 350 degrees, or test temperature by dropping a slice into the cold oil; when the potato turns brown, the oil is ready. 5. Drop slices into the heated oil. Do not overcrowd, and watch while cooking. Remove slices with a slotted spoon or spatula when they turn light brown, about 3 minutes. Drain in a metal basket or colander. Continue cooking in batches. Serve hot or cold. Reach the reporter at karen.fernau@arizonarepublic.com or 602-444-4779. |
Friends don’t let friends buy spices at American grocery stores!