It wasn’t until about two years ago that I actually started liking potato chips. It’s not that I hated them, I just found store bought chips to be boring, and totally did not understand the “you can’t eat just one” thing. As far as I was concerned, I didn’t even need to eat ONE.
And then I tried a homemade potato chip. Holy smokes! Why didn’t I know about these flavorful little beauties? I mean, of course I knew about homemade potato chips, but why did it take me so long to try them? It’s probably because I didn’t realize the true potato flavor and freshness that you just cannot get with a store bought chip.
It took me a few tries before I learned how to get them right. You can research them, and you’ll find a ton of recipes and techniques of making the perfect potato chip. I tried so many different techniques, and finally decided to play around with them myself using bits and pieces of what I read on the internet. This one works for me, and I think you might like it too. They’re so simple to make, but you do need to set a little time aside to make them!
These chips are a beautiful golden brown, they’re crispy, and they’re FULL of flavor thanks to a vinegar boil, and deep frying them twice! The vinegar isn’t over-powering, it is more of an after taste after eating one, it’s just enough to say “Hmmm”. Serve them with garlic dill dip, and you have a wonderful side for that special sandwich, or a great snack for a party, or a quiet evening at home.
Life is good. It’s a “Chips with a hint of Vinegar” kind of good.
Prudy’s Potato Chips
Serves Four (or two generous snacks!)
The Potato Chips
4 large russet potatoes
2/3 cup vinegar
5 cups water
3 cups canola oil
sea salt to taste
Wash and dry the potatoes. Slice 1/8” thick with mandolin, or a knife. If using a knife, try to keep them as uniform in thickness as possible, so that they cook in the same amount of time.
Bring the vinegar and water to boil in a medium saucepan or dutch oven. Add one half of the potato slices, and boil for exactly four minutes. Remove with a wire spider skimmer and place on a baking sheet lined with paper towels. Let them dry completely, flipping them so that they dry on both sides. Let cool completely. Repeat with the other half of the potato slices.
While the potatoes are cooling, heat the canola oil in a large saucepan (You want the oil to be at least 2” deep, so add more oil if you think you need it). I deep fry them when the oil reaches 350 degrees.
When the oil is ready, add a few potato slices at a time to the pan. Don’t overcrowd them. Deep fry for 3 minutes. Remove with a wire spider skimmer to a baking sheet with a cooling rack placed on top. Repeat with remaining potato slices, and let cool completely on the cooling rack, which by the time you’ve finished the last of the potatoes, the first batch will have already cooled.
At this point the chips will still be white and soft.
Now to bring a little color and crispiness to the chips….This is where you really need to stand over the pan and watch the potato chips cook:
Add 1/2 of the cooled chips back to the oil, stirring them around with the wire spider skimmer, and removing the ones that have turned golden, and placing them on the baking sheet with the cooling rack. Watch them!! Some turn golden must faster than others!! Add more to the pan as you remove the golden chips. Immediately season with salt. You can serve them warm or cooled with homemade chip dip!
Garlic Dill Dip
1/2 cup sour cream
1 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
1-2 cloves garlic, minced (depending on how garlicky you like it)
1/2 tsp salt
1/2 tsp black pepper
In a small bowl, mix the sour cream, parsley, dill, chives, garlic, salt, and pepper until well blended. Refrigerate until ready to serve with chips.