Homemade Potato Chips

Yes, I do love my potato chips! And especially when they are homemade. That is why I made this Web site!

I love chips and dip and all kinds of appetizers. I make meals out of them! I would prefer to eat finger foods over any other kind of meal. And I try not to snack too much. I know, how crazy is that?

Anyway, I may convert you to a snack-aholic with these incredible homemade chips that are super simple to make and you'll never want to go back to the bagged kind again. Trust me, you'll love them!

Are you the creative type? How about making your chips of the mixed variety? Make them not just with Russet potatoes - even though they are available all year. But, try making some of your chips from Finnish yellow or Peruvian purple potatoes.

Just be aware that each kind of potato has its own moisture content. So, you'll have to fry up batches separately. Once done, you'll have a delightful mix of homemade delicacies - no longer ordinary, but beautifully done potato chips.

What you'll need:
- 4 large russet potatoes
- large bowl of ice water
- 2 quarts of peanut oil
- sea salt to taste
- Electric fryer

First order of business is to scrub, scrub, scrub your potatoes. Get all that hearty earth off and make them clean. With a sharp knife, slice your potatoes thinly. Place the slices in a the bowl of ice water and soak for 1 hour.

With your deep-fat fryer, pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn't come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-fat thermometer to gage the temperature.

Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain. Season your chips with the salt or use your favorite seasoned salt like Dash or Spike. Seasoned salt gives plain old chips a face lift. But go easy! A little seasoned salt goes a long ways.

You can serve these beauties either warm (my favorite way) or cold. Just store them in an air tight container. And make sure you make more than you think you'll need, because these homemade chips will disappear faster than you can imagine.

Enjoy with these great dips:
Artichoke Cheese Dip
Black Bean Cheese Dip
Gouda Cheese and Onion Dip
Heavenly Bleu Cheese Dip
Peppercorn Ranch Dip
Slow Cooker Ground Beef Dip
Sundried Tomato Chevre Spread

Related Topics
	Potato Fine Art Print Get this cute poster and others like it at Art.com today!

Web www.easy-appetizer-recipes.com