French fries: Homemade crispy chips made from potatoes. I have finally found the trick to quickly remove the starch from the potatoes so they become crispy and delightful. At home, we are big fans of crispy chips and of course, they should preferably (though not always) be homemade.
Recipe for homemade potato chips
Homemade crispy French fries. I have finally found the trick to quickly removing the starch from the potatoes so they become crispy and delicious.
At our house, we are huge fans of crispy chips, and they should ideally (though not always) be homemade.
It takes a bit of time and patience to keep an eye on your chips, but it’s all worth it. So, it’s always a good idea to make a lot at once, as it doesn’t take much more time to make many compared to just a few.
Servings: portion
Homemade Potato Chips
French fries: Homemade crispy chips made from potatoes. I have finally found the trick to quickly remove the starch from the potatoes so they become crispy and delightful. At home, we are big fans of crispy chips and of course, they should preferably (though not always) be homemade.
Equipment
- Mandoline Slicer
- 3 Bowl
- Deep fryer
- Storage Container
Ingredients
- Potato
- Oil neutral - for frying
- Salt
Instructions
- Slice thin slices of potato on a mandolin slicer - be careful with your fingers 🙂 Slice as thinly as possible.
- First, it's about getting the starch out of the potatoes so they can easily become crispy.
- Prepare 3 bowls with lukewarm water.
- First, wash the potato slices in the first bowl. The water will become cloudy in color.
- Then move them to the second bowl and wash. The water will be less cloudy this time.
- Finally, move them to the last bowl and wash (the water will barely take color/become cloudy).
- Drip/dab the potato slices dry on a clean tea towel while heating the oil to 170 degrees Celsius (338 degrees Fahrenheit) - you can of course use a deep fryer to your advantage.
- Add a few potato slices at a time and fry until golden. If too many are added at once, the temperature will drop too much and it will take a long time to make chips. If the oil gets too hot, they will burn and become soft in the middle. If the oil reaches 190 degrees Celsius (374 degrees Fahrenheit) or more, the oil will burn, and it should be discarded and a new oil heated up.
- Remove them when ready and place them on absorbent paper. Gently pat them dry and free from oil on the top side and season with salt and possibly other spices.
- Store them in a sealed container with a paper towel at the top of the container.