Healthy Dinners Recipes for Family
4 big potatoes (russet or any frying-friendly species)
Fryable vegetable oil
(To taste) salt
Seasoning of choice (paprika, garlic powder, etc.) is optional.
1. Make the potatoes:
To eliminate any dirt, properly wash and clean the potatoes. Personal preference dictates whether or not to peel the potatoes.
For constant thickness, slice the potatoes thinly and consistently using a sharp knife or a mandoline slicer. Aim for slices that are about 1/8 inch thick.
2. Soak and rinse:
To eliminate extra starch, rinse the sliced potatoes under cold water. This procedure aids in the production of crisper chips.
Soak the potato slices in cool water.
Dry the potato slices as follows:
Drain the potato slices and spread them out on a clean kitchen towel or paper towels after soaking.
To eliminate additional moisture, firmly pat them dry. This is necessary for sharp outcomes.
4. Warm the oil:
Pour enough vegetable oil into a large frying pan or pot to completely immerse the potato pieces. Warm the oil to 350-375°F (175-190°C).
5. Cook the Chips:
Add a handful of potato slices to the heated oil, being careful not to crowd the pan. Overcrowding might cause the oil temperature to drop and the chips to get mushy.
Fry the chips in batches until golden brown and crispy, tossing periodically to ensure equal frying. This typically takes 3-5 minutes each batch.
Sprinkle the chips with salt or any other desired seasoning while they are still hot. Toss lightly to apply the seasoning evenly.
7. Relax and enjoy:
Allow the chips to cool completely before serving to allow them to crisp up even more.
How to Make Perfectly Crispy Chips:
Uniform Slicing: To guarantee equal cooking, cut the potatoes into uniform slices. Thinness variations might result in unevenly cooked chips.
Remove extra Starch: Soaking the potato slices in cold water and then thoroughly drying them helps to remove extra starch, which contributes to crispiness.
Maintain a steady oil temperature throughout the frying process. A temperature that is too low results in mushy chips, while a temperature that is too high might result in fast browning without thorough cooking.
To avoid overcrowding, fry the chips in batches.