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How to Make Potato Chips

[1]

…Better Than A Bag

When I was still in school, I worked in apotatochip factory. I quickly learned that chips off the line were much better than those from a bag.Those fresh chips completely spoiled me: Bagged chips tasted stale.

So, here are three secrets to make your own chips, much better than from a bag:

Secret #1: Serve them fresh. Cool them completely before storing them in a bag and eat them within five days. While they’re still warm; that’s better.

Secret #2: Cut them thin. Use a mandolin. If you don’t have a mandolin, use a potato peeler.

Secret #3: Use flavored saltto make flavored potato chips. [2]

And yes, this technique works for sweet potato chips.

Here’s how to do it:

Heat the oil in your deep fryer to 360 degrees. Fry them in small quantities until they start to turn a golden color, and remove them from the pan with a slotted scoop or other tool. Drain them on paper towels and then move them to a rack to cool completely. Sprinkled with a little salt, flavored salt, or seasoning and salt. They will be delightful—much better than potato chips out of a bag.

BBQ Potato Chips

Use smoke-flavored salt. It won’t take much; smoke flavored salt packs a punch. You can also try other BBQ seasonings or your favorite hamburger seasoning.

Roasted Garlic Potato Chips

Use Roasted Garlic flavored salt [3]. Season to taste.

Vermont Maple Potato Chips

Use maple-flavored salt [4]. Season to taste. Sweet salt is not as potent as smoked salt. Consider mixing smoked salt with maple flavored salt. By the way, maple flavored sweet potato chips are outstanding.