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50 Comments
- Kronos6948, on 05/28/2009, -2/+36This article is a joke. You're not going to end up with good chips that way. You at least need a heavy pot with a fry thermometer for the oil, and you need to fry at a low temperature. You also lose a lot of spices if you decide to coat them BEFORE you fry, since most of it falls off in the oil. The soaking of the potatoes is to remove excess starch. If you're frying up chips and want them to taste great, go with Peanut oil. Don't use Extra Virgin olive oil as it's got a very low smoke point. If you're going to use olive oil, use the final pressing (just regular) olive oil. Salt your fries with popcorn/pickling salt. It's finer grains. Also, be sure to salt IMMEDIATELY after taking out of the fryer. Make a test batch up for your first batch, that way you can gauge how long it's going to take for the chips to become crispy. I've made several batches where it seems like the chips are burning, but the middle of the chip still holds moisture. This is due to too high of a heat.
- devilgoob, on 05/27/2009, -0/+23try homemade potato chips..itll make you rethink God.
- Ziggy7273, on 05/27/2009, -0/+18I reeeaally enjoy deepfrying.
- TheNyquilKid, on 05/28/2009, -3/+16If someone needs to explain to you how to make chips maybe you aren't smart enough to be allowed in the kitchen.
- FelixDrylock, on 05/28/2009, -0/+11ya, your advice is much better than the article. Any dude who knows about the smoke points for different types of oils has to know something about frying. I learned a little bit about that thanks to "Good Eats" with Alton Brown on the Food Network:
http://www.youtube.com/watch?v=s1bKvLrz_lI&fea ...
http://www.youtube.com/watch?v=CY49Xxol_WY&fea ...
Check out the show if you've never seen it. You'll tune in to learn how to make a good dish, but he does a good job of giving you a basic culinary education along the way. - brassrocket, on 05/28/2009, -0/+11Bury this article! Listen to Kronos6948 instead! The article is worthless.
- Xaevier, on 05/28/2009, -1/+11Wait I have to cut them first? CRAP!
- Zarimus, on 05/27/2009, -2/+12Unless you really enjoy deep frying, this may be a case when spending a few bucks for bags of chips is the better option.
- asgardshill, on 05/28/2009, -0/+9Good tips there. I use powdered sea salt myself, but the popcorn/pickling salt would work well too.
- FelixDrylock, on 05/28/2009, -0/+9I get the distinct impression that If I knew you in real life, I probably wouldn't like you.
- Durrok, on 05/27/2009, -0/+7Not sure about chips but sweet potato fries = win.
- TruthKid, on 05/28/2009, -0/+7That was the most tactful way to call someone a douche bag I've seen all day.
- Kronos6948, on 05/28/2009, -0/+5I learned a lot from Alton. I actually learned more from him than I did in Culinary School.
- 2of8, on 05/28/2009, -1/+6The part of " seems like the chips are burning, but the middle of the chip still holds moisture" has happened to me more than once. So you're saying that I should simply turn down the heat and leave it on for longer? Ok, sounds doable.
- bunnybash, on 05/27/2009, -0/+5damn i just enjoy chips... need to go get some now...
- AtomicTheory, on 05/28/2009, -0/+5This is ridiculous, to prepare potatoes for making potatoe chips:
cut potatoes into thin slices
Then to make potatoe chips:
fry potatoe slices
the *****? - asgardshill, on 05/28/2009, -0/+5This is where I use up the extra peanut oil that I inevitably overbuy during the holidays when I fry turkeys. Lays or any bagged tater chip doesn't even come close to my homemades.
- jjason1985, on 05/28/2009, -3/+7NEVER heat extra virgin olive oil. Dehydrated vegetables are not chips. Oil is 100% fat.
Buried. - AlienMushroom, on 05/28/2009, -1/+5How to turn yourselves into meat mountains at home.
- billricardi, on 05/28/2009, -0/+4Though methods that I've used vary from what is printed here, I will say that you haven't lived until you've made thick Sweet Potato chips, U.K. style. Here's one recipe that is close to what I do:
http://www.bbcgoodfood.com/recipes/2532/sweet-pota ...
You can vary the thickness to make them more like fries, or more like potato chips, or anything in between. There's nothing like the way sweet potato caramelizes in olive oil and soy. If you get the thickness right you'll crunch into them and hit that salty-sweet, soft center and... wow. - MatzahMan, on 05/27/2009, -0/+3Yukon potatoes are the best for making chips or fries with.
- redwolfwalker, on 05/27/2009, -0/+3Hawaiian style potato chips deep fried ...ono, ono ...translates as "Om Nom Nom Nom"
- Idowhatiwant, on 05/28/2009, -3/+6Anyone know a good "low fat" oil? Ha what a joke
- rectangle, on 05/28/2009, -0/+3Yes I must say I had a chuckle too. Might as well say "low fat fat".
- Serphyas, on 05/28/2009, -0/+3So, what, are you admitting that you're fat?
- tmo72, on 05/28/2009, -1/+4Dan Quayle has a digg account!
- TruthKid, on 05/28/2009, -0/+3You saved me a click sir, my carbon footprint has been reduced. Thank you.
- Arkyll, on 07/16/2009, -3/+6Yum yum in mu tummy
- DebbieBlunt, on 05/28/2009, -0/+2Stop - you're making me hungry!
- mikemehak, on 05/28/2009, -0/+1how do i make them into Doritos?
I like these sweet chilli heat doritos... - pookydirt, on 05/28/2009, -0/+1Mmmmmmmm.... chips....
- Taiyoryu, on 05/28/2009, -1/+2Dehydrator? This recipe sounds more like vegetable jerky than vegetable chips.
- shininia, on 05/28/2009, -0/+1Potatoes are actually stems. They are not vegetables.
- Serphyas, on 05/28/2009, -0/+1Here's an idea: Eat in moderation.
- DRT23, on 05/28/2009, -1/+2Not sure about chips but sweet potato fries + ranch = win.
Fixed. - getoffmybridge, on 05/28/2009, -1/+2Substitute deep fried thinly sliced vegetables for deep fried tortilla triangles.
- Stevanoski, on 05/28/2009, -0/+1We make our own catsup/ketchup from a recipe handed down from my great grand ma. mmmm
- techlinks, on 05/28/2009, -0/+11. Cut potatoes thin.
2. Put on oil and topping of choice. (I like fine sea salt)
3. Deep fry OR microwave in single layer on paper towel until crispy. (~10 minutes)
4. ???
5. Enjoy! - pyrocube, on 05/28/2009, -3/+4What they don't grow in foil bags?? WTF O.o
- howdareyou, on 05/28/2009, -0/+1The smoke point of olive oil isn't that big of a concern because you should be frying below olive oil's smoke point of around 375 for extra virgin or 410 for refined. You shouldn't use olive oil for frying because it's expensive and it loses all it's great taste in the frying process anyways.
Also you should never spice your food before frying because the spices will most likely burn, and you won't be able to reuse it.
Oh and if you're using fresh oil don't expect your food to get nice and golden brown until you've fried up a few batches first.
Ideally, peanut oil around 350-375 is perfect! - AngelaQ, on 05/28/2009, -0/+1RDB coconut oils is very good, but clarified butter is even better. They both can be reused many times, which makes them very economical.
- dilbert, on 05/28/2009, -1/+2FTFA: "Deep fry the chips in a low fat oil."
WTF!! Oil is fat. - xenuxenuts, on 05/28/2009, -1/+1and ketchup is a vegetable.
- skunkman62, on 05/28/2009, -3/+3...
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http://www.askthepokermaster.com - CaliforniaEagle, on 05/28/2009, -4/+3Chips...just what I need...NOT
- ardembiniwoot, on 05/27/2009, -8/+6...
- dazparkour, on 05/28/2009, -5/+3Vegetable AND Potato chips?
Potatoes are a fruit now? - variance75, on 05/28/2009, -3/+1Wow maybe the next recipe should be how to SPAM digg.
- HEgg, on 05/28/2009, -4/+1What a healthy alternative to the traditional greasy potato chip!
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