When I chip, I chip, I CHIP.
No "you chip" or "we chip", because CARLY DOESN'T SHARE FOOOOOD.
That line was taken from Friends.
JOEY DOESN'T SHARE FOOOD.
Might of been one of my favorite episodes. I'm almost done the whole thing so I could cry just thinking about it, because now what in the world am I going to watch?
I thought to myself, oh 10 seasons..this will take a while.
My friends, ONE month has passed and i'm basically done. sigh.
But, back to chipping.
To me, all a chip needs is salt of course, but a fresh herb that you love.
And mine happens to be thyme.
As soon as I piled the chips out from the hot oil, I immediately seasoned.
That's how you get yo flava.
The oil I used was Sunflower Oil, which I love to use for frying, because it can withstand high temp and its very very very subtle in flavor. Making room for your herbs to shine.
I did however....crush two garlic cloves and let them sit in the sunflower oil for about a day or two to give it an extra UMPH.
nah what I mean?
And best of all. These pair perfectly with beer. Of any kind and of any sort.
It's a chip after all. And they're so much tastier to make yourself - extra rich and extra earthy.
And if you really wanna go the extra mile.
Cover these babies with fresh soft blue cheese as soon as they are drained from the hot oil so it melts a bit, then drizzle with balsamic reduction.
It's THE bomb.
Homemade Potato Chips
yield: 2 servings
prep time: 5 hours
cook time: 8 minutes
3 small russet potatoes
Thinly slice your potatoes, as thin as you can - otherwise use a mandolin to get the paper thin slices. You don't want these to be thick.
Place your sliced potatoes in a bowl of water and let soak for 5 hours. This helps to get rid of starch which leads to a crispier chip.
Once the potatoes are done soaking, drain and pat dry with paper towels, you want them to be completely dry or it won't be pretty when they hit that hot oil with water on them.
Now, in a medium heavy pot, pour in your oil, about 1.5 inches up the side of the pan and heat (using a candy thermometer) to 350-375 degrees.
Test with one chip to see how fast the browning process is. If its not quick, the chip will soak up the oil and be mushy.
When ready, drop in a small batch at a time, you will see the temperature alter a little, keep an eye on it.
Fry the chips for about 5 minutes or so until golden brown and crispy.
Fish out the chips using a slotted spoon or spider and place on a paper towel.
Immediately season with salt and fresh thyme.
Continue until all are done and ENJOY!!!
Mo Chips, No problems.