Home-made potato crisps


Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
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Last modified on: March 19th 2014

Keywords for this recipe:ChipsCrispsPotatoesThin slicesFriedSaltedCrunchy
For 200 g, you will need:

Change these quantities to make: 100 g 200 g 400 g 600 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
15 min.5 min.6 min.26 min.
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Step by step recipe


Stage 1 - 5 min.
Home-made potato crisps  : Photo of step #1
Peel the potatoes and rinse them.

If you want to make "old-fashioned" crisps, do not peel them, just scrub them thoroughly under running water.

Stage 2 - 3 min.
Home-made potato crisps  : Photo of step #2
Slice the potatoes thinly and evenly. I advise you to use a mandolin, more-or-less essential for producing even slices.

Stage 3
Home-made potato crisps  : Photo of step #3
The ideal thickness you should aim for is 1 mm.

Stage 4 - 2 min.
Home-made potato crisps  : Photo of step #4
Rinse the slices in a bowl of water.

Stage 5 - 5 min.
Home-made potato crisps  : Photo of step #5
Drain and dry thoroughly on a tea towel.

Stage 6 - 3 min.
Home-made potato crisps  : Photo of step #6
When dry, lower into very hot frying oil.

Do not put in too many at a time, as they will create a white foam that can froth up and overflow.

Fry until the froth disappears (around 3 minutes).

Stage 7
Home-made potato crisps  : Photo of step #7
Remove the crisps from the oil and leave for 5 minutes.

Stage 8 - 5 min.
Home-made potato crisps  : Photo of step #8
Put the chips back into the oil and fry again until golden brown.

Stage 9 - 3 min.
Home-made potato crisps  : Photo of step #9
Tip onto absorbant paper, and sprinkle with salt.

Eat immediately.

Stage 10
Home-made potato crisps  : Photo of step #10
For flavoured crisps, replace the salt with a mixture of a little salt and your choice of spice (curry, paprika, etc.).
Remarks
The variety of potato affects the crisps' quality. I find I get the best results with Bintje.
Keeping
Home-made crisps do not keep.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
255 Kcal or 1,068 Kj6 gr57 gr< 1 gr
13 %2 %5 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
85 Kcal or 356 Kj2 gr19 gr< 1 gr
4 %1 %2 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 200 g : 0.30 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Fisherman's Ragout, Boeuf (beef) bourguignon, Potato gratin, Chilli potato wedges, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Two-stage beef chuck , Crispy potato galette with leeks, Wiener Schnitzel, Fillet of beef in a rosemary crust, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Shallot confit tart, Beetroot and fried chicken salad, Coriander and cashew nut pesto, Sausage rougail, ... All
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