Content

• Ingredients
• Deep frying
• Baking
• In the microwave
• To step
• Method 1 of 3: Bake potato chips
• Method 2 of 3: Deep fry potato chips
• Method 3 of 3: Microwave potato chips
• Tips
• Alternative method
• Warnings

Chips: crispy, salty, crunchy and more. You shouldn't eat them every day, of course, but if you make them at home, you can decide for yourself what to put in and what to leave out. There are many different ways to make potato chips. Here are three recipes!

Ingredients

Deep frying

• 4 russet potatoes
• 1 liter of oil
• 3 tbsp sea salt
• Herb and spice mix, such as cayenne pepper, curry powder, etc.

Baking

• 4 red-brown (baking) potatoes
• ½ packet of butter (1/4 cup), melted
• Coarse sea salt, to taste

In the microwave

• Potato (s)
• Salt and other herbs and spices (optional)
• Olive oil (optional)

To step

Method 1 of 3: Bake potato chips

1. Preheat the oven to 260 ° C.
2. Chop the potatoes using a mandolin or a food processor for the best results. Mandolins and food processors produce even and even slices. Only use a knife if there is no other option.
3. After cutting, dry the potato slices with kitchen paper to blot off the moisture.
4. Grease a baking tray with a little butter or oil and place 1 layer of potato slices on the tray.
5. Brush the potato slices with melted butter.
6. Place the baking tray in the center of the oven and bake the chips for 15 to 20 minutes, until the edges are golden brown.
7. Remove the chips from the oven and sprinkle a little sea salt on top.

Method 2 of 3: Deep fry potato chips

1. Choose the oil you want to fry them in. Although vegetable oils such as safflower, corn and peanut oil are good options, more and more people are using olive oil because it contains no saturated fatty acids. Deep frying is the least healthy method of making chips, so it is better to use the healthiest oil.
2. Heat the oil in a deep fryer or a large frying pan to 177 ° to 190 ° C. It is best to use 1 liter of oil. Pour at least an inch of oil into the pan.
   • Use a sugar thermometer to check the temperature of the oil. If you have to do it on the naked eye because you don't have a sugar thermometer, stick the end of a wooden spoon into the oil and wait for bubbles to form at the end of the spoon.
   • Another way to measure the temperature of the oil is to bake a small piece of bread. Bread takes on a golden hue after 30 seconds at 160 ° C; at 180 ° C after 15 seconds and at 190 ° C after 10 seconds.
3. Ready.

Method 3 of 3: Microwave potato chips

1. Slice the potatoes with a mandolin or food processor so that they are the same thickness. Cut between 3 and 6 mm for best results.
2. Soak the potato chips in water to rinse away excess starch. Or hold the slices under the tap until the water coming off is clear.
   • If you want to make salty chips, add 3 tbsp sea salt to the water you are soaking the potatoes in. This way the slices are sufficiently salted.
3. Remove excess moisture with a tea towel or kitchen paper. Press gently on the slices. Water does not work in this recipe, so remove as much of the slices as possible before putting it in the microwave.
4. Place the potato slices on a plate under a paper towel. Make sure they don't touch each other.
5. Set the microwave on the highest setting for 3 minutes to fry the potato slices.
6. Remove the slices from the microwave, flip them over and put them in the microwave for an additional 3 minutes at 50% of the first setting.
7. Remove the slices from the microwave, turn them over and bake them on a medium setting for 1 minute at a time. Fry the slices until they look nice and crunchy and golden brown in the center.
8. Season with herbs and spices, if desired.

Tips

• Try frying with one potato slice before you start.
• Cut the potatoes very thin, so that they become crisps. Crisps from the store are also not thick.

Alternative method

• Use a mini fryer with a lid for better protection.

Warnings

• The chips are hot, so be careful when you eat them.
• Protect yourself when frying.