Believe it or not, we really don’t eat a lot of fried food around here. Usually, if the guys request french fries, for example, I will bake them and they are none the wiser. Other than my fried chicken, which I finish in the oven, spring rolls and Jamie’s amazing fried fish, we try to keep things pretty healthy…well, at least not fried.
With this in mind, yesterday I decided to try a baked potato chip recipe I found online. I admit that I am not a potato chip fan. I never buy them and I could go the rest of my days without, but I tried this for the guys since they are indeed fans. It was a miserable failure. The chips came out either burned or floppy, nothing in between, but at least the chickens loved them.
Disgusted and annoyed at the waste, I spotted the unused, extra peanut oil left over from our Christmas turkey. Oh, I guess we fry that too and I feel zero guilt about that because fried turkey has ruined me for any other. Anyway, I pulled out the mandolin and sliced the rest of my potatoes, deciding to go for it. I couldn’t end the day with those failed, nasty oven chips. I needed a win.
The results were fantastic. I am terrified by how much I loved these things. I filled a 4 quart container with them so Jamie could take them to work, but he and I ate almost the entire thing. We had to force ourselves to leave a thin layer of chips at the bottom just so the kids could try them.
They take a little time, but BEWARE, they are worth it. Deep fried crack, my friends. Deep fried crack.
4-6 large russet, or other potatoes, peeled and sliced thin
peanut oil for frying
salt, pepper and/or other seasonings to flavor chips (flavored popcorn salt, cheese powder, onion powder, chili, etc.)
Fill an electric skillet, or large stove top skillet, with about an inch deep layer of the peanut oil and heat to just between 350 and 375 degrees, taking care to not exceed 375 degrees.
Slide the sliced potatoes in one at a time, using metal tongs or a slotted tool to prevent them from fusing together.
Fry until golden brown, flipping with tongs halfway through cook time, about 4 minutes per side, 8 minutes total (you will quickly discover the perfect timing since, if you are like me, you will have to taste every other chip. I tell my kids I do this because I love them and have to test for poison, but I think they’re onto me).
Remove to paper towel to drain and sprinkle with salt and/or other seasonings.
I used Himalayan pink salt and a powdered cheese pack lost to its macaroni box long ago. After draining, I moved the chips to a lidded container and shook to coat completely.
Voila! Yummy. Store in an airtight container lined with a clean paper towel, but know that this is futile because these chips will not be around long enough to require storage.