Monday, March 12, 2012

Homemade Spicy Potato Chips

These days, everyone and their Mother is on a low carb / no carb diet and because of that, our dear friend the Potato is suffering from being lonely and is about to go Ham from a tower with a rifle. Ok that may be taking things a bit far, but don’t turn your back on the values of the potato, especially when National Potato Chip Day is right around the corner. 

Instead of buying a bag of greasy mess, we figured why not make some at home, save some money and gain a sense of accomplishment. We came up with some spicy chips that went perfect with a case of cold coronas as we watched our nieces and nephews run wild together, like they were never gonna see each other again (maybe they know something we don’t?)


2 quarts olive oil, not extra virgin
1 lb russet potatoes, about 2 large, scrubbed and rinsed
Kosher salt
Cayenne Pepper

Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven.
A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
While the oil heats, line a large mixing bowl with paper towels.
On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime.

Carefully add the slices 1 at a time to the hot oil.
Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp.

Remove the chips with the spider, allowing some of the excess oil to drain off. 
Move the finished chips to the lined bowl and shake to remove additional oil. 
Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches.

When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt.
Remove the paper towels and serve.

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