Potato Chips

Apart from the shape, there is really only one difference between these and the french fries: Fry them once at the high temperature and not twice. Like most fried food, these are best fresh. I can’t really tell you how they are the next day as there are typically none left. 

Several months ago I posted about making potato chips in the microwave. You can quickly get your snack on with that method, but it doesn’t quite match the fresh-out-of-the-fryer taste. The microwave chips had some benifits: arguably a bit crunchier, harder to burn the chip (and yourself), and less mess. If you are looking to make chips for one or two, use your microwave. If you want chips for 5 or more, deep frying them is the way to go.

I might as well describe the process in detail for those who like specifics (me!), so click through…

I used the same set-up as for my French fries last week: three quarts oil in the pot, probe thermomenter sticking in, large slotted spoon to get things out of the oil.

Frying potato chips.

Ingredients

Idaho or Russet (or nearly any potato)
two to four quarts oil (peanut is preferred, but canola or even olive oil–not extra virgin–can be used)
salt (kosher, table, or popcorn salt) 

Recipe

1. Don’t bother peeling the potatoes, just scrub them and remove any of the more offensive looking parts. Using a mandolin on the thinnest setting, or a sharp chef’s knife, cut the potatoes into thin disks. Rinse the potato disks in cold water until the water is clear and let them soak them in a large bowl of ice water. The potatoes can be made to this point and held for about 12 hours.
2. Fill a large, heavy-bottomed pot with your oil, attach your fry thermometer or probe thermometer and heat over medium-high until 375F degrees. (I normally set my thermometer to 360F and start there.)
3. As the oil heats, dry the potatoes thoroughly with kitchen towels–water and hot oil don’t mix.
4. When the oil is hot, add a large hand full of the chips to the oil and fry until golden brown. Stir them a bit when you first drop them in so that they do not stick together.
5. Transfer to a clean, thick paper bag or paper towels. Return the oil to 360 degrees and repeat with remaining chips. Season the chips as they are removed from the oil to help the salt stick. Eat the crispy goodness.

Potato chips.

Potato Chips

For the longest time I actually never liked potato chips. I have always loved tortillia chips, but potato chips… I dunno, they never really did much for me. I found Pringles to mediocre and generic, Ruffels kinda turn into a paste and get stuck in your teeth, Lay’s failed to impress me. But then, someone gave me some Cape Cod chips and a whole new world was opened to me. After those, I started to like chips!
One thing I haven’t done is make a batch myself though. Now, I’ve made french fries (thick and thin cuts) but I just haven’t got around to frying up a bunch of potatoes in chip form. Deep frying something always feels like an event. I have to use a big pot, regulate the temperature, keep a close eye on it, bandage up my hand when I spill hot oil all over it… Well, that last part hasn’t happened, but deep frying still feels like it’s a lot of trouble.

Potato Chips

That’s why when I saw this in the archives of The Kitchn, I knew I had to try it. Potato chips in the microwave! Simple. Easy. No oil or fat. All you have to do is slice a potato. Obviously, if you have a mandoline, that part is made even easier, but a chef’s knife will get the job done just fine. And all the cooking is done in the microwave, so don’t complain about it being hard to cook.
As for the taste, they are good. They don’t have quite the same taste as fried chips (no oil, obviously), but they do have a great crisp and crunch. It probably wouldn’t be worth trying to make a large batch for a crowd, but if you are looking for a quick snack, this definitely hits the spot.

Potato Chips

Microwave potato chips

a potato (or as many as you want to eat)
salt/pepper or any other seasoning

1. Cut the potato (the thinner the better, for people who like measurements: 1/16 of an inch is good. Stay under 1/8 of an inch. For you metric fans, go for about 2mm.)
2. Put in the microwave on double layered paper towels for 3 minutes, full power.
3. Flip the chips, drop the power to about 60% and cook again. Repeat this step until they start to look golden. Some may cook faster than others–take those out first.
4. Let them sit 20 seconds or so, they will crisp up a bit more on their own. Enjoy!