If you put the potato slices into a colander or strainer and then dip into a large bowl and agitate/swirl the the colander a few times the process of removing starch goes a little faster! Thanks for this video as it is a great help to those who cannot eat store bought chips due to their sodium content!
You can greatly decrease the amount of salt if you use MSG too. (it's not the 'boggy man' that they scared you with back in the 80's. It's very safe in small, average quantities)
This is almost how I make them. _EXCEPT....._ I fry twice. Once cooked about half way through at 280 to 290 degrees, and again after they've COMPLETELY cooled at 400 until done. _'Double frying'_ is a trick used for many fried foods, from chicken to french fries, because the second high heat drives off any oil. I've also found giving the finished (and salted) chips a good shake in a brown paper bag works better then draining on paper towel. (but if you've done the second fry right, there won't be much oil to drain off)
OK, I've had fresh-made potato chips and they are a revelation, but seeing how much work (and mess) is involved, someone else is going to be making them for the foreseeable future.
@@Anu.Patel. If I had seen that video first I wouldn't have had reason to say the process was too complex or messy. Thanks. However, alum is not something I've seen locally. If he had said what it does, maybe a substitute would come to mind, like baking soda. Thanks again (don't know why it took a year for me to be notified of your reply).
par boiling is NOT neccesary and makes for soggier chips tbh.. just cut them thin, rinse starch out, and dry VERY WELL before frying at 350 farenheit for around 3 minutes
Thank you, Valerie. I rinse & soak for 2hrs. The slices are batch fried after drying, 1/2 potato makes a batch. My frier is the FryDaddy+ which has no temp control but tops @ 385. Slices are twice fried w/skin on. First fry temp settles@325 for 7 min. Leave in basket & cool 15min. Second fry is time to reach color, crispness. Drain & season for perfect chips, fin temp 382.
Valerie - That makes sense. The vinegar keeps the potato from turning into mush. I boil potatoes cut for fries in vinegar and salt. Maybe also add salt to your boil to add more flavor. Thanks for the tip.
And if you really want to Salt or season your chips thoroughly use a stainless steel mixing bowl put your kosher salt in the mixing bowl and toss your chips
Why are you piling the finished chips on top of each other on the paper towel? Wouldn’t it be better to spread them out so the grease can absorb into the paper towel?
No starch? No problem! Starch? Also no problem. Just takes longer. I really love these kinds of "how it's made" videos since I can imagine gigantic vats of oil at a Lays factory. Would I still be able to make these if I chop the potatoes by hand instead of by mandoline? Don't have one yet :(
Galaxy Hoodie Guy "Would I still be able to make these if I chop the potatoes by hand instead of by mandoline?" You can slice the potatoes by hand; a mandoline just makes it faster and easier. If you're slicing by hand, make sure you have a VERY sharp knife with a thin blade; a Victorinox chef's knife is perfect. Take your time to insure even thickness of the slices.
So I saw this recipe and went to try it. I realized that my mandoline did not have a safety thingy so I thought I will just be very careful. Word to the wise USE A SAFETY THING or just be smarter than me. Have a great day :)
I have never tried boiling as my approach is twice fry. Get cooking area organized & there will be no mess. Potato soak after slicing w/water changes is 2hrs. Divide into batch size and dry before 1st fry, leave in basket w/2nd fry in 15min. Pull & season when color & crispness are acquired. (See Reply to Valerie below)
If you don’t have a guard for your mandolin, please be very careful. Those things are incredibly dangerous. More people get injured using them than any other kitchen equipment, and it’s incredibly easy to peel your hand or sever your finger tip.
I hurt a finger pretty bad with a mandolin. It chopped a big chunk of skin from the top of my finger. It took weeks for the skin to grow back. Nasty instrument! You get overconfident and then chop chop😂
+mad thumbs .... that's where common sense come's in, or lack thereof and my grandma didn't have internet 40yrs ago when she taught me. "keep the faith people, and keep on keeping on"
I just made some the other day. Cutting the chips too thin was a problem. I did microwave, air fryer and oil frying. Thin chips did better in the microwave.
I love this. I want a healthier oil option but not coconut oil. Would avacado oil be okay? I avoid canola like the plague and I'm sensitive and get a headache with palm, corn and safflower oils
@@madthumbs1564I got cooking fries down to a science after being hone so long(I just graduated high school), and now that I'm on Christmas break from my job I'm gonna learn how to make hot sauces and chips😎.
Great video and very professional presentation. Very simple explained. I have subscribed.Thank you. P.S. I agree with comments about music. Your beautiful voice is enough.
Its not that hard..just use a different potatoes. I use red gems.they work great. Slice and pat with paper towel. Put into heated fryer..remove and put in paper towel to drain a bit. Salt to taste or season salt. They don't have to be super crispy although these will be very crispy and very tasty.. They get gobbled up quickly.
its called background music, literally every video has it. it makes the video better. if you cant handle background music than i suggest you dont watch youtube because EVERYONE uses it
@blj1964 Oh shut up with that crap. Adapt to the situation turn your subtitles on and the volume off. The world is not always gonna work in your favor. Figure it out or don't do it.
All Stores Please lower the price of all Military and Local for all brands of Potato Chip Products and Accessories and Production Cost Now That's too much $$ The Whole World Now Pray
I've had better results from russets, 3 rinses, no par cooking, no towels, and hand cut with a chef's knife. I think her uneven cooking was uneven slices (why I returned a mandolin).
@@oregonpatriot1570 2 quartz of oil is 1/2 gallon. Unless your buying soy oil which will work but the cheapest your are gonna spend roughly 15 bucks per half gallon either for corn, canola, olive etc....and those are the cheap ones. For that price its not feasible to make your own chips unless your frying a chit ton.
@@Handofseeds First, you don't need two quarts to fry stuff like this. One will do. Next, you're assuming that oil can only be used once. As long as you keep the bits of batter and food out of it and don't over heat it, it can be used many times. I do a lot of deep frying and keep my oil clean and separated so I don't end up with chicken that has a fish taste. I picked up a few things yesterday, and canola oil was one of them. I paid $3.29. Hardly something _"only for the 1 percent._
Purchasing not home-made potatoe chips is a complete waste of money. For an average bag for one person you barely get one whole potatoe in air filled bag and loads of salt which I love and don't worry about. The cost of the tuber for the manufacturer is probably not even 10¢, not counting oil, fuel, etc. the whole deal costs them not even 20¢ if that much and all these millions of fools paying say $2.00. Completely ridiculous!!! As for home made, the wasted 1 / 2 gallon of oil is environmentally a waste. Yes I love it but I rarely purchase it and I will not make it at home!!! These companies have a good racket going!!
Robert Telarket It's not as of a bag of chips is expensive though. And the savings in time and energy are substantial with the store bought chips. No different than buying premade bread.
@@josephrabor222this is what made me laugh at OPs comment lol. As long as you don't completely mess up your oil, it can be reused. On top of that. The woman's uses that much oil because it cooks more at a time, but you don't need to use that much lol. It's just takes longer if you use less
Chanda Katt0 do everything the same but use a Y-type potato peeler or the side of your box grater that has the slice option. If you don’t have either, then you’ll have to do your best with a knife.
It’s really not a lot lol. Plus it tastes way better than any store bought chips you can get. I am an accountant by profession but I prefer making most of my foods from scratch as much as possible. I make my own stock, grind my own flour, pasta, bread etc. I don’t cook 24/7 and sometimes it gets incredibly busy at work due to tax season etc. With modern technology like slow cookers, freezers, food processors, blenders, etc. makes it very possible to do all this while doing other things. You just have to be willing to do it for both your health and tastebuds.
@@SummeRain783exactly! I'm retired now but I was a very busy tattoo artist and I still made time to make my children's food from scratch as much as possible. And recently there was a huge scandal with tons of Organic baby food products being recalled for high levels of arsenic and lead. You really don't know what's in your food unless you make it yourself!
Oh my word!! Where is Mr. Christopher Kimmel? I used watch America's Test kitchen cause Mr.Kimmel made the show seem more Americana now its more businessy impersonal and too Structured . well you really...your company has ruined the show.
