Hopped up spuds and beer
Home made potato chips spiced with our favorite beer spice. After watching some videos on you-tube I wondered what it’d be like to make some potato chips one of my favorite snacks. After a few failed attempts I discovered a way to the perfect chip.
Start with fresh russet potato’s clean but not skinned. Then cut them thinly as you can. A mandolin will make this easier but it can be done by hand. Soak the now chip shaped potato in a bowl of water with 2 cap full’s of white distilled vinegar for about 10-15 min. Then drain fully even pat dry if you want. Next get your vegetable oil ready. Use a “fry daddy” if you’ve got one. Heat the oil to about 350 or so. You will have to fry them in batches as to not reduce the oil’s heat fry them for about 3 min. until golden brown in color.
Here’s where it gets fun. Take your favorite hop pellets and break them up. When the chips are done frying add them to a big bowl and sprinkle them with salt, pepper and the broken up hop pellets while the oil is still hot on the chip and the seasoning will stick to them. Let your fresh potato chips cool and drain the excess oil off on a paper towl and serve with your favorite pale ale preferably with the same hops used in the beer as you used on the chips.
It’s easy to over do it with the hops so go easy the first time or so until you get the hang of it. The hops should be there to add some flavor and not bitterness.