Homemade Potato Chips!

I have no idea why I haven't been making homemade potato chips my entire life.

I am so in love with this post.  A beautifully snapped portrait of homemade food paired with a well-written guide to some very tasty treats, I know, what’s not to love? 😉  But these tasty crisps represent so much more than just homemade potato chips, this post is about me taking a giant stride forward in my household’s food revolution.  The kids are trying new foods and opening themselves up to fresh over junk more and more and Brett has been very supportive with the lifestyle changes that this zero processed foods policy has brought him.  Supportive but you can sense his concerns when discussing areas like budget and his (necessary) nighttime snacks – mainly potato chips.  So, here I have created a giant bowl of his  favorite indulgence using locally grown new potatoes, some vegetable oil and a little natural sea salt, all for less than $2.  Viva La Revolution!!

Homemade Potato Chips
Thanks to Molly Watson at About.com for her great tips
Ingredients:

• About 6 large potatoes, I recommend Yukon Gold if you have them but you can really use whichever variety you like: yellow finns, red fingerlings, purples..
• Enough oil to create an inch deep pool in your pot or pan (1 to 2 cups).  I used vegetable oil this time but will be trying peanut oil in the next round.  Canola oil, grape seed oil or lard could also work.
• Sprinkle of your preferred seasoning.  I used a thick grain sea salt.

Cleaned and sliced new potatoes from Hy-Hope Farms, Ashburn, ON.

Scrub potatoes clean or peel them thoroughly. Then slice them evenly and as thinly as you like. I used a mandolin here but a sharp knife will work as well.  Cut to your desired thickness, the important thing here is that each slice is the same so they will cook evenly.

Rinse potato slices and then soak them for about half an hour in cold water. This removes excess starch and will help them fry up crispy!

Drain potato slices and dry them thoroughly with a clean kitchen towel or layers of paper towels.

In a large, heavy pan or pot (I like using my cast iron dutch oven), heat about 1/2 inch of vegetable oil, canola oil, grapeseed oil, or lard to about 350 degrees.  If you don’t have a candy/frying thermometer, don’t worry. Just drop a dried slice of potato in the oil, if it sizzles immediately but gently, the oil is the right temperature.

Add a single layer of potato slices to the oil. Fry potato slices until they are golden or brown on both sides, about 3 minutes per batch.

Use a slotted spoon or tongs to transfer the potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit).

Repeat frying in batches until all potatoes are cooked.

My kitchen's drying assembly line

Frying in my KitchenAid cast iron dutch oven

A truly brilliant, locally produced, homemade indulgent treat

Last night's dinner: A heaping pile of fresh chips paired with a homemade hamburger on rye toast with sauteed swiss chard, garlic scape, hot peppers and baba ghanoush

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