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Old 06-09-2018, 04:37 AM   #1
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Homemade crisps

Thought this would be as simple as slicing a potato on a mandolin and putting it in a chip pan. All I got was soggy slices of oily potato. How should I have done this?

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Old 06-09-2018, 05:38 AM   #2
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Thought this would be as simple as slicing a potato on a mandolin and putting it in a chip pan. All I got was soggy slices of oily potato. How should I have done this?
Did you soak them in ice water after slicing? What was your oil temperature?
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Old 06-09-2018, 07:07 AM   #3
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Didn't soak in ice water. But oil and water doesn't mix. Why would this make a difference?
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Old 06-09-2018, 07:16 AM   #4
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Didn't soak in ice water. But oil and water doesn't mix. Why would this make a difference?
Soaking them in ice water removes excess starch from the surface, which improves the crispness. Dry them with kitchen towels before frying and make sure the temperature of the oil is 365F/185C. If the temperature is too low, they won't cook fast enough and will get greasy. Have a sheet pan covered with kitchen paper ready to put the cooked crisps on and salt them as soon as they come out of the oil.
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Old 06-09-2018, 11:55 AM   #5
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I used to scrub my potatoes really well (I didn't peel skin just cut off anything that looked bad) then used my potato peeler to get super thin slices. It took seconds to cook in the hot oil.
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Old 06-13-2018, 05:20 PM   #6
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What got garlic said, you will be surprised hope much starch there is. I do this method also for twice fried chips.

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Old 06-13-2018, 06:02 PM   #7
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In my quest to find a better chip, I've discovered that soaking them in hot salted water for at least 30 minutes, then rinsing at least twice with cool tap water, laying out on paper towels to dry, then frying works best.
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Old 06-13-2018, 10:57 PM   #8
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I haven't made fried potato chips, but I like this discussion. There are millionaires now who got the idea to make them.
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