Most girls like flowers. I like food. Bring any combination of these foods to me and I am yours. Forever. Or at least until I am hungry again.
These homemade chips speak straight to my heart. They are perfectly crisp, perfectly seasoned, and perfectly addicting. Yep, they’re pretty darn perfect. I don’t know why I buy potato chips to be honest with you (oh wait, yes I do… it’s because I’m lazy). At any rate, these are easy to make and great for parties (or yourself).
Think about making your own potato chips instead of popcorn the next time you get the munchies. If you’re not a fan of BBQ chips, you can add your own seasonings. Get creative – salt and vinegar, parmesan and garlic, salt and pepper, garlic and cayenne, mustard and ketchup (do I still have your attention?). Hell, even the purist salted chips will please a crowd. Just make these already!
oil for deep frying (vegetable, canola or peanut oil)
Small amounts of paprika, garlic salt, onion powder, chili powder, cayenne pepper, ground mustard and sugar
Wash, scrub and peel the potatoes (leave skin on, if you want extra dietary fiber). Using a very sharp knife, cut potatoes into very thin slices (about ¼ - ⅛ inch rounds) and soak them in a bowl of iced water. Place the bowl in your refrigerator for 30-40 minutes. This will help to remove all the starch from the potatoes, making them ready for deep frying – make the chips crispier. You can also use a mandolin or blade attachment of food processor to slice potato paper thin.
In the mean time, combine all seasoning ingredients into a small bowl and set aside.
Remove, rinse a few times (water must be clear in the last rinse) and let drain completely. Then lay flat on kitchen towels and pat dry (the dryer the better because hot oil and water do not like each other).
Heat oil in a deep fryer or a large saucepan until the oil reaches 350˚F. Gently lower potato slices into hot oil in small batches and deep fry for 3 minutes, or until crisp and golden brown. Remove with a slotted spoon, shake off excess oil and drain on paper towels to remove the rest of the oil. Then transfer them to a big bowl. Dust with BBQ seasoning immediately while the chips are still hot so that the flavor adheres to the hot oil.