Potato Chips


July 4th is approaching which means that most of us will find ourselves at a barbecue or picnic very soon and it's not a picnic without potato chips.  I made these three flavors last week as a belated father's day gift.  If you're going to go through the trouble of rinsing, drying and frying then it's not much of a stretch to do more than one flavor.   

When frying, be careful.  Very hot oil is dangerous.  Used frying oil may be cooled completely and poured back in its original container, closed and thrown away for easy disposal.  Canola or vegetable oil are great for frying.  

One good sized russet potato makes 2-3 servings.  

Smoky Barbecue Potato Chips

1 russet potato

1/2 tablespoon smoked paprika

1/2 tablespoon light brown sugar

1/2 teaspoon salt

1/2 teaspoon chile powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

8 turns black pepper

oil for frying (amount depends on pot size but generally at least a liter


Jalapeno Cumin Potato Chips

1 russet potato

1 teaspoon jalapeno powder

1/4 teaspoon cumin

1/4 teaspoon salt

about 1 liter of frying oil  


Salty Vinegar Potato Chips

1 russet potato

1 cup vinegar (for soaking)

1 cup water  (for soaking)

1 teaspoon vinegar powder

1/4 teaspoon salt

about 1 liter of frying oil

For any of the above recipes, prepare as follows:

Rinse and scrub potato.  Peel if desired.  Using a mandoline, thinly slice potatoes crosswise.  Place slices in colander and rinse until water runs clear.  Place slices in bowl of cold water (or half white vinegar/half water for salt and vinegar chips) for 30 minutes.

While slices are soaking, prepare seasoning mix.  You can also get a large bowl lined with a towel and a large pot on the stove filled with 2 inches of frying oil.  Begin heating the oil slowly. 

Remove slices from soaking liquid and slices on a towel, blotting with another.  Discard liquid.  

In a large pot heat, frying oil to 350 degrees.  Working in batches if needed, carefully add potato slices to pot.  Fry about 2 minutes until just golden brown.  Transfer to towel lined bowl. Repeat with any additional batches.  Remove towel from bowl, leaving chips, sprinkle chips with seasoning and toss until uniformly covered.