how to make your own potato chip ,as in home made?

Answer 1

Uncle Bill's Microwave Potato Chips

4 medium potatoes (russet, yellow gold, or red potatoes)
your choice spices or herbs (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed)
olive oil, for microwave tray, plate


1. If potatoes are old, peel and slice thin, 1/16" in thickness, slicing across the potato.
2. If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them 1/16" in thickness, slicing across the potato.
3. Sprinkle with your choice of spices or herbs or just leave them plain.
4. If you have a microwave bacon tray, place the sliced potatoes flat on the tray in a single layer.
5. Cover with a microwaveable, round heavy plastic cover.
6. Microwave on HIGH (full power) for 7 to 8 minutes.
7. Cooking time could vary slightly, depending on the wattage of your microwave.
8. You do not have to turn the sliced potatoes over.
9. If you do not have a bacon tray, use a microwave safe casserole dish.
10. Rub the inside of the dish with some olive oil for the first batch of potato chips.
11. I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
12. After the first batch is done, you do not have to rub the dish again.
13. Continue to microwave the remainder of sliced potatoes as noted above.
14. NOTE: You can also use PARCHMENT PAPER to place your potato slices. Place your potato slices, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp.
15. ADDITIONAL IDEAS, suggested by Deb K:.
16. Granulated garlic powder with parsley.
17. Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
18. Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
19. A great dip is Robert Rothschild Farm Dips:.
20. Emerald Isle Onion Dill and Horseradsih Dip.

Answer 2

These are simply delicious.

Ingredients
4 large russet potatoes
large bowl of ice water
2qt of peanut oil
sea salt to taste
Electric fryer
4 large russet potatoes
large bowl of ice water
2qt of peanut oil
sea salt to taste
Electric fryer
Instructions

First, scrub, your potatoes thoroughly. Get all that earthy stuff off of them until they are as clean as they'll get. Then, with a sharp knife, thinly slice the potatoes, or use a vegetable slicing machine. Place the slices in a the bowl of ice water and soak for 1 hour.

With your electric deep-fat fryer or deep-fat fryer, pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn't come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-fat thermometer to gage the temperature.

Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain.

Season your chips with the salt or use your favorite seasoned salt like Dash or Spike. Seasoned salt gives plain old potato chips a face lift. But go easy! A little seasoned salt goes a long ways.

You can serve these beautiful chips either warm (absolutely my favorite way) or cold. Or, just store them in an air tight container. Definitely make sure you have more on hand than you think you'll need, because these yummy potato chips will disappear

Answer 3

Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour.

Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.

If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Answer 4

First you need a couple of pieces of hardware. A slicing machine to slice the potato paper thin and a deep fat fryer. You can use a large pot but the temperature must be controlled at all times. It is very dangerous using this method.
Slice the potatoes and place them one at a time in the 350-375 degree fry oil. Try to keep them separated while cooking. When they turn light brown scoop them out and place on a paper dish to drain excess oil. Salt to your taste and enjoy.

Answer 5

Buy a can of potatoes, pre cooked and pre peeled. Slice thin as possible with a knife. Heat oil and throw in. Drain and salt and throw on paper towels. Enjoy! Fast and super easy.

Answer 6

slice a potato very thin dust it with flour and deep fry it at 350 degrees until it starts to brown remove and place on a paper towel to cool add salt enjoy

Answer 7

This sounds good.

http://www.cajungrocer.com/sides-potato-chips-c-1170_1337_1339.html

Answer 8

bake, fry, or dry your favorite thin cut or ruffle cut potato (carrots, zucchini and mushrooms work well too) flavor with salt, pepper, old bay or any flavor you like store in a well sealed vacuum bag, butcher paper lined tin or a zip top and enjoy!

Answer 9

Use a mandoline to slice the taters very thin and deep fat fry.

Answer 10

after you peal your potato .....then use pealer to peal off the potato and cook it in grease take out put salt or vinegar yum yum