Homemade chips

Name: Homemade chips - Eugenia O.
Ingredients: 2 large potatoes for frying; 1 teaspoon of salt; oil for frying

Appetizers - Homemade chips by Eugenia O. - Recipia

Homemade chips turn out best when the potato slices are very thin and as uniform as possible. Before frying, the potatoes soak in cold water to remove some of the starch, and then they need to be thoroughly dried. The oil should be hot enough, and the slices should be fried in small batches to avoid overcrowding the pan. The recipe only uses potatoes, salt, and oil, so the thickness of the slices and the oil temperature are the most important factors. Quick Info Total time: at least 24 minutes, not including the time needed for draining, drying, and frying in multiple batches Preparation time: at least 20 minutes for soaking the potatoes in water, plus slicing, draining, and drying Cooking time: about 4 minutes for each batch Servings: not specified in the original recipe; the amount is for 2 large potatoes Difficulty: easy Recipe type: snack, homemade chips Ingredients 2 large potatoes for frying 1 teaspoon salt Oil for frying, enough to form a layer of at least 5 cm in a deep pan, but not exceeding half the height of the pan Instructions 1. Peel the potatoes and slice them very thinly. You can use a vegetable peeler or a very sharp knife. The slices should not be thicker than 3 mm. The more uniform they are, the more evenly they will cook. 2. Place the slices in a bowl of cold water. Let them soak for at least 20 minutes. If you want to prepare the potatoes in advance, you can keep them in the refrigerator in cold water for a few hours. This step helps remove some of the starch. 3. Drain the potatoes and spread them on paper towels. Dry them as thoroughly as possible before frying. Wet slices can cause the oil to splatter, and any remaining water on the potatoes will hinder frying. 4. Pour the oil into a deep pan. You need a layer of at least 5 cm, but the oil should not exceed half the height of the pan. Heat it until it reaches 180°C. 5. If you don't have a kitchen thermometer, test the oil with a potato slice. When you place it in the oil, bubbles should immediately form around it, and it should sizzle. This indicates that the oil is hot enough. 6. Add the slices to the oil in small batches. Do not overcrowd the pan, as the slices need space, and the oil temperature can drop if you add too many at once. 7. Fry each batch for about 4 minutes. At the end, use the prepared salt to season the chips. Why I Make This Recipe Often The recipe is simple and requires very few ingredients. Potatoes and salt are easy to have on hand, and the preparation is straightforward. The most time-consuming part is slicing the potatoes and frying them in multiple batches, but the steps are few otherwise. I also like that I can control the thickness of the chips. If the slices are cut correctly, the result is more uniform than when cutting the potatoes into uneven pieces. Soaking in cold water is also an easy step that doesn't require any additional ingredients. Tips Slice the potatoes as thinly and uniformly as possible. The indicated limit in the recipe is 3 mm, and thicker slices will cook differently than thinner ones. Do not skip drying the potatoes. After soaking, drain them well and pat them dry with paper towels. You don’t need to leave them in water if you don’t have time, but the minimum soaking time of 20 minutes should be respected to remove some of the starch. Check the oil temperature before the first batch. If you don’t have a thermometer, the potato slice test is sufficient to see if the oil starts to sizzle and bubble. Fry in small batches. Overcrowding the pan hinders even cooking and can cause the slices to fry at different rates. Respect the oil level. The pan should be deep, with at least 5 cm of oil, but the oil should not exceed half the height of the pan. Substitutions For potatoes, the recipe specifies using large potatoes suitable for frying. No other types of vegetables or substitutes are indicated. The salt can be used in the specified amount, which is 1 teaspoon for the entire recipe. The source does not mention another type of salt or other seasonings. Variations The basic recipe does not include variations and does not mention other ingredients. It can be kept exactly as is: thinly sliced potatoes, cold water, frying oil, and salt. For a different result, either the seasonings or the cooking method would need to be changed, but these are not part of the original recipe. If you want to maintain the taste and steps of this version, there is no need to add anything. Serving Ideas Homemade chips can be served as a snack immediately after frying, once seasoned with salt. They also pair well with other dishes where you need something crunchy, but the source does not specify a particular dip or dish. Since their texture is best when fresh, it’s preferable to prepare them close to serving time, especially if you want them to remain crispy. Frequently Asked Questions Why should the potatoes be soaked in cold water? The potatoes soak in cold water for at least 20 minutes to remove some of the starch. After this time, they should be drained and dried before going into the oil. Can I leave the potato slices in water for more than 20 minutes? Yes. The recipe allows you to leave them for several hours in the refrigerator in cold water. This is a practical option when you want to prepare the potatoes in advance. How can I tell if the oil is hot if I don’t have a thermometer? Place a potato slice in the oil. If bubbles form around it and it starts to sizzle, the oil is hot enough for frying. Why are the slices fried in small batches? To avoid overcrowding the pan. If you put too many slices in at once, they won’t have enough space in the oil, and the temperature may drop. How long does each batch fry? Each batch fries for about 4 minutes. The recipe does not specify a different time based on the exact thickness or the amount placed in the pan, so it is important that the slices do not exceed 3 mm and are as uniform as possible. Nutritional Values The values below are estimates for the entire recipe and may vary depending on the actual weight of the two potatoes, the amount of oil absorbed, and how much salt remains on the chips. For the entire amount: Calories: approximately 650-850 kcal Carbohydrates: approximately 75-90 g Protein: approximately 8-10 g Fat: approximately 30-55 g Salt: approximately 1 teaspoon added, not including sodium that may come from other sources Potatoes mainly contribute carbohydrates, and the largest variation in calories comes from the oil absorbed during frying. Since the recipe does not specify the weight of the potatoes or the exact amount of oil consumed, these values cannot be considered precise. Storage and Reheating Chips are best when freshly fried. If there are leftovers, let them cool before placing them in a closed container to avoid moisture buildup. The recipe does not specify an exact storage period. For the best texture, consume them on the same day. Reheating is not described in the source and generally can change the texture of the chips, so it’s more practical to prepare only the amount you intend to serve.