Cincinnatian's can celebrate a delicious little holiday on Mar 14, National Potato Chip Day. The best way to enjoy a food holiday is make the food that is being celebrated. Put on your apron and roll up your sleeves and make your own homemade potato chips.
America's favorite snack food is potato chips and we eat about 1.2 billion pounds of potato chips each year. Why not celebreat by making your own homemade potato chips?
According to Punchbowl.com, "An Irish chef named George Crum invented potato chips in Saratoga Springs in 1853. One day, a picky customer kept sending his fried potatoes back to the kitchen, complaining that they were too thick and soggy. Crum responded by slicing the potatoes so thin that they couldn’t be eaten with a fork. The customer was so pleased with Crum's crispy creation that they became a regular item on the restaurant's menu!"
Enjoy potato chips with your lunch or dinner today.
How to make homemade potato chips
There are 3 basic ingredients in making homemade potato chips, baking or sweet potatoes, olive oil and sea salt. I usually use baking potatoes but have discovered the sweet exquisite flavor of sweet potatoes. You can use any kind of potatoes there are many to choose from like Yukon gold, red potatoes or even blue potatoes.
- Scrub potatoes in hot water and set on a towel to dry.
- While potatoes air dry a few minutes, heat oil of your choice in a fryer on medium-high.
- Set up a colander with a paper towel inside to catch excess oils and place a plate underneath the colander.
- Slice four potatoes very thin and drop one in the oil when you think it is ready to fry, if it starts bubbling quickly then it should be ready.
- The first batch is usually lighter than the rest, it is still heating and adjusting so let the kids taste test when they are cool. Fry until at desired frying stage. I like medium well done. And I lay them out on a pizza pan and keep them in a hot oven until all my chips are finished.
- Use a slotted-spoon to lift the chips out and place them in the colander to drain while cooking another batch. Add sea salt while cooling. Repeat until all your chips are cooked.
Tips:
Remember to never leave oil unattended. Different types of oil have different burn points.
Carefully add oil if it gets low in the fryer.
You can add flavoring if you like but these are delicious plain. Enjoy your potato chip day snack.
If there are any leftover, store in an air-tight container.
©Annette Palmer, ALL RIGHTS RESERVED. Please do not reproduce this article without written permission from the author or Clarity Digital Group LLC, DBA Examiner.com. The author receives no compensation for recommendations or reviews and is not responsible for any effects that may occur.
