Alright, today I want to make some potato chips, specifically a thicker cut kettle-style potato chip or crisp if you live abroad. I am going to season mine using a bbq flavoring, however, the method I am going to go over will allow you to honestly make whatever flavor you want. Now I have to be honest, there is some sort of magic in making your own potato chips, something I never realized until I embarked on this quest. When you’re done, they are crispy, still warm, and didn’t have that super oily greasy flavor that you usually get with the kind you get in the store.
============= Links ==================
Mixing Bowls: amzn.to/3yZbEjA
Mandoline Slicer: amzn.to/3eVQlbh
Dutch Oven Pot: amzn.to/3hOV7Jc
Spider Strainer: amzn.to/2UsgUgU
Measuring Spoons: amzn.to/3roU3iv
Sieve: amzn.to/3zi7H9P
Cuisinart Burner: amzn.to/3xLyRFC
Pasta Bowl: amzn.to/3ixg0Yu
============= Video Equipment ==================
Camera: amzn.to/3i72XNm
Lens: amzn.to/3eiODjx
Lens Adaptor: amzn.to/3rji9uX
Light: amzn.to/2UMK7TQ
============= Ingredients ==================
2-3 Russet (baking) potatoes
1 tablespoon of Chili powder
1 tablespoon of paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons brown sugar
2 teaspoons salt
1 (optional) teaspoon of celery seed.
Neutral oil (vegetable) for frying
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28 июн 2024
