How to make potato chips aka potato crisps that do not brown upon frying? A lot off NetSearch hasn't helped.
I've Googled it. I've looked at links on HowStuffWorks. I looked for it in Wikipaedia. I've even looked at a kid's website.
Before all that, I've worked on the problem for six months. I've tried frying variations, drying variations and I have tried the varieties of spud avaiable. I've changed the day and time of frying and I've prayed. And I still haven't figured it out! If any answers help, I shall personally write a sincere note of gratitude.
2006-11-12 00:28:28 · 8 answers · asked by Suchitra M 1 in Food & Drink ➔ Cooking & Recipes
i don't understand. if they're browning you're keeping them in too long. it's as simple as that. just take them out a little bit earlier.
or maybe your oil is too hot. it should be around 180-190 degrees celcius. also if the potatoes you're frying are cut too thin they'll cook very quickly and burn easily too. so keep a good watch on them.
but the bottom line is they're browning is because you are burning them so take them out a little bit earlier.
good luck
2006-11-12 00:38:50 · answer #1 · answered by natalia 4 · 0⤊ 0⤋
If you dont want to fry at all...
Ranch Potato Crisps
Ingredients:
3-4 medium baking potatoes
1 tablespoon vegetable oil
1 package (0.4 ounce) dry ranch salad dressing mix
Directions:
1.Preheat oven to 400°F. Wash potatoes and leave skin on. Use Hold 'N Slice™ to hold potatoes while slicing into 1/4-inch-thick slices with Crinkle Cutter.
2.Place sliced potatoes, approximately 4 cups, in Classic Batter Bowl. Add vegetable oil; stir to coat. Add salad dressing mix. Cover Batter Bowl with lid and shake until potatoes are coated.
3.Line potato slices in single layer on flat Baking Stone. Do not overlap slices. Bake 40-45 minutes or until potatoes are brown. Serve warm.
2006-11-12 00:40:52 · answer #2 · answered by ShariSiggies 3 · 1⤊ 0⤋
Hi wash twice or thrice in water & parboil with distilled vinegar & water 100ml vinegar for a litre of water,strain & cool the chips with cold water & deep fry this will reduce the sugar content in potatoes & u r chips will be golden
2006-11-13 12:03:57 · answer #3 · answered by Harrie 2 · 0⤊ 0⤋
if you try the potato in summer time ,because the starch level in that time is very less.also slice the potato and keep them in water
and befor frying them leat water goes completely.fry them hot oil,dont wait till it get crispy in the oil itself,take it out as soon as the water level evapurate from the potato .and i think u trying with strachy potato.which has very high level suagar,that is why it become brown.
2006-11-13 20:36:55 · answer #4 · answered by bestof me 3 · 0⤊ 0⤋
Always use sugar free potato.If it is not possible then dip cut slices in KMS solution of specificed Qty.
It bleach the outer and after frying it shows low in brown color.
2006-11-12 17:24:05 · answer #5 · answered by Gaurav k 1 · 0⤊ 0⤋
in some potato slice mix solt and some Turmeric powder after that in oven or in microven cook for 5 min in oven or 2 min in microven after that fry in oil just try this once u never do any other method its make rally great crispy and oil free chips ummmmmmmmm i have to make it now You reall bless me but once try
2006-11-12 08:40:31 · answer #6 · answered by swagat_j 3 · 0⤊ 0⤋
Have you tried soaking them in water to eek out some of the starch? Then drying them--very well--or they will spatter.
Good luck--if I think of any other ideas I'll amend this!
2006-11-12 00:36:53 · answer #7 · answered by Lori 6 · 0⤊ 0⤋
I appreciate Shari pamp method wonderful Shari
2006-11-12 00:44:27 · answer #8 · answered by david j 5 · 0⤊ 0⤋