Homemade Potato Chips

6
1215
Homemade Potatoe Chips
Serve

I have one deep dark secret, a craving that measures none other. When I start eating them stand back as I don’t share well, and I have been known to eat an entire big bag to myself.

Yes it is those heavenly little fried wonders from god- the potatoe chip.

I like mine thin, crunchy and super salty. My favourite brand is Lays; with Miss Vicky’s a close second. I eat the ones that are folded like a taco first, so if you see me fishing in a bag, that is exactly what I am doing. I believe they crunch more, I could be scientifically incorrect, but don’t challenge me, I like to think of myself as a chip expert.

Grossly I like mine with milk, and have been known to even dip. I let people know when they first meet me, it is just one of the many quirky things I do.

At any kids party I hover over the bowl and steal as many possible usually not denying my horrible addiction to wide eyes watching as I eat the yummy crunchy treats, from the children.

I have often wondered how amazing it would be to make a healthy version to feed my family instead of the preservative full packaged variety.

I try my hand.

Homemade Chip Recipe

FIRST

Slice up about 5 potatoes with a sharp knife or a cucumber slicer. I leave the skins on. Surprisingly you can get a large amount from a big potatoe. Today I used the tiny variety I had in the cupboard.

SECOND

Heat up Olive Oil until very hot

THIRD

Spread a layer of sliced potatoes evenly without over laps into the oil. Use a fork to keep them separated.

FORTH

Using a fork, you can flip if you like. This keeps both sides an even shade or browned. Once reaching the desired colour, for me meaning a light brown, they are ready to be removed. I make a few batches for Daniel who likes them less crunch, and a very light golden colour.

FIFTH

Scoop out with fork or metal scoop, draining off the oil in the pan, and placing on paper towel to soak up extra off the chips

SIXTH

Salt with sea salt for a healthy alternative or any of your favourite toppings. Chives, garlic, vinegar or what ever your heart desires.

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My reasoning is if you really crave them, go ahead a make them and eat as much as you want. If you take the time to make the best healthiest version you can- you deserve them!

It does take time, patience and restraint and happens to be a lot harder than buying a bag and eating it in the car on the way home. On a positive note, you won’t be eating it as often.

Also try sweet potatoes and yams they make a great side dish served with homemade ketchup.

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Homemade Ketchup recipe to follow

 

6 COMMENTS

  1. Our business is a wee flat rental here in Capestang, a shuttle service to the local canal boats and gites from any airport or train stations and an apartment rental in Budapest.
    If you are ever interested in a southern France barge holiday check out our friends at Athos luxury barge cruises. Dannielle and Julian are cool people, she’s originally from Canada and he’s from England, been in the business for 20 years. I can confidently recommend them to our readers.
    Ralph that’s for your comment! I am learning to make tzatziki on your recommendation today! Extra garlic is on the order!
    All the best to you too,
    Eva

  2. Great! And the olive oil is healther and tastes better than the friteuse!
    A great dip is a strong zaziki! … then I can’t stop either.

    … and as long as I am here, I hv to admit I jumped at conculsions in that I saw a couple of river boats in one of ur photos and thought you might be in the business of renting them! I would hv given U my business if ever I got down to the Canal du Midi.

    All the best… great idea, the olive oil!

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