How To Make New Style Potato Chips In 2024, In Step-By-Step Details (New Method 2024)

 

HOW TO MAKE New Style Potato Chips

   IN 2024, IN STEP-BY-STEP DETAILS (NEW METHOD 2024)

How to Make Homemade Potato Chips ?

You know nothing is more delicious than a warm, crispy, fresh from the fryer potato chip! This guide takes you from preparing the potatoes, through to seasoning for a snack that is better than store-bought.

Ingredients

400-500 gm of large potatoes (we usually use starchy types such as russets for extra crispy fries)

• Water (for soaking the slices to wash away starch)
• Salt (to taste) Cooking oil (for deep frying; vegetable or canola work well)
• Optional seasonings: If desired, season with paprika, black pepper or garlic powder

Step-by-Step Instructions

Step 1: Clean and Cut the Potatoes Clean your potatoes first,

    

 okay. You can peel them if you wish, or leave the skin on. Skins add some dimension and character, so if you like this little rustic look, leave them on. The next step is to cut the potatoes into very very thin slices. A mandoline slicer is perfect for getting evenly thin slices that all cook at the same rate, but a sharp knife will also do the trick. You want to try and get your slices as close to 1-2mm thick as possible — like as thin as paper. That will add that ideal crispy texture.

Step 2: Soak and Rinse

Once sliced, soak the potatoes in a large bowl of cold water. Washing the slices removes excess starch, which keeps them from sticking to each other and makes them light and crispy. Allow to soak for 20–30 minutes or longer. After soaking, drain the potatoes and rinse them thoroughly under cold water to remove excess starch. This is a key step to achieve that crunch, don’t skip it!

Step 3: Dry the Slices

Arrange the potato slices on a clean kitchen towel or layers of paper towels. Pat them as dry as possible. The drier the better before frying, as any moisture will cause splattering, and keeps the chips from crisping up.

Step 4: Heat the Oil

Fill a deep frying pan or pot with oil high enough to cover the potato slices. Method 2: Heat the oil to 350°F (175°C). If you have a kitchen thermometer, keep an eye on the temperature (oil that's too hot or too cool can result in chips that may not be the texture you were hoping for). The secret to chipper, non-greasy chips is to keep the temperature steady. Overheating the oil would make the chips crunchy outside and raw inside. It can be too slick and those chips may soak up too much oil and get oily.

Step 5: Fry in Batches

Immerse a small batch of potato slices in the hot oil. Don't crowd the pot; if there's too much slices at once, the temperature of the oil goes down and they won't be chips (they'll be more wet than dry, ultimately). Cook the slices for 3-5 minutes, until they are nice and golden brown. Briefly stir them while they cook means its will not attach to each other and it will cook evenly.

Step 6: Drain and Season

Scoop the chips out of the oil with a slotted spoon and set onto a plate lined with paper towels. It helps soak up the oil they otherwise will lay heavy with keeping them airy and crunchy.

Immediately after frying the chips sprinkle the chips light with salt to taste. Now is the optimum time to season them because the salt will cling to the chips more easily when they are hot. You can include additional spices like smoked paprika for smokiness, freshly ground black pepper for some heat, and garlic powder for some umami.

Additional Tips for the Best Potato Chips:

• Manage the Oil Temperature: Use the thermometer to adjust the flame so that the oil remains in the neighborhood of 350°F (175°C). Turn the heat up or down between batches as needed.

1. Slice Consistently Even cooking is achieved by uniform slices This is easier with a mandoline, but if you’re doing it by knife, do your best to keep the slices even.

• Directly After Frying Season: This word is used to make the chips stick to the chips and improve the taste.

Serving Suggestions

Potato chips are best served hot, or keep cooled and stored in an airtight container. They are great on their own as a snack but can also be used to dip in sour cream, onion dip, or guacamole. Potato chips are perfect for movie nights, parties, or simply to indulge yourself whenever you crave something crispy and tasty.

Take your freshly made potato chips and enjoy. And once you make this dough, you will never want the store-bought again.