Homemade Potato Chips aka (Tallow-Fried Root Vegetable Fragments)
in addition to creating homemade treats, I also created labels using Canva for these snacks before sending them to a good friend and co-worker .
Homemade Potato Chips
It's time for me to let you in on a secret. The old in me is showing. Now that I am 36, I am proud to wear a crown fitting for a 1950's grandmother. This is because of how often I create homemade versions of the shit available in stores. My spare time is spent making donuts, dog treats, bread and bread pudding, and potato chips when I am not working on digital marketing campaigns for my company or helping Digitas Health clients come up with data-driven decisions.
Potato chips are not as easy to make as you might think. I've noticed in the past few months that when it comes to frying, oil temperature is everything, and the temperature is always different depending on what you are frying. I'm not about to venture off into a non-sequitur because it is so frustrating when bloggers don't just get to the recipes, but I will say this - DO NOT LET YOUR OIL DROP BELOW 300°F in between batches! Most homemade treats can be kept for up to three months with the help of an oxidizer packet, a mylar bag, and a mylar bag sealer.
Ingredients
My favorite thing about this recipe is how incredibly colorful you can make your bags of chips by using different types of potatoes (russet, sweet, or purple).
1½ pounds russet and purple potatoes
About 8 cups of vegetable oil (for frying)
Kosher salt
SPECIAL EQUIPMENT
In order to store:
For cooking:
Mandolin Slicer
A deep-fry thermometer
Directions
Mylar bags & Mylar bag sealers are incredibly affordable & a great investment for anyone who likes to make their own snacks. I purchased mine on Amazon!
Step 1. Wash potatoes thoroughly and slice them about 1/8" thick with a mandolin slicer. Place in a large bowl.
Step 2. Fit a thermometer to a medium pot and pour in oil to about 4". Bring the tempuature to 300°F.
Step 3. Working in 6 batches and returning oil to 300° between batches, fry potatoes, occasionally turning to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. If you don't want to use a timer, you will also notice your potatoes floating when they are done. Use a slotted spoon or spider to transfer to a wire rack lined with a paper towel. Season with salt.
For Storing:
Step 1. Place chips in a mylar bag with an oxidizer packet. Push as much air as possible out of the back without affecting the structure of the potato chip
Step 2. Heat Mylar bag sealer for about 1 minute on a heat-safe kitchen towel
Step 3. Seal the Mylar bag by locking the heat sealer into place for about 15 seconds on each side.
Step 4. Allow the bag to cool before storing.
