Potato Chips

Homemade potato chips can elevate your next tailgate.

Ingredients

Directions

  1. Fit the Food Processor with the Fine Slicing Disc. Peel the potatoes.
  2. Start the Processor and, using the Food Pusher, feed the potatoes through the Small Food Chute opening. If item is too large, cut to size and feed through the Large Food Chute opening. Repeat with the other potatoes.
  3. Place sliced potatoes in cold water for 20 minutes, allowing the starch to leach out.
  4. Place a large stock pot with canola oil over medium high heat. Heat the oil to 320°F (110°C). Working in batches take the potatoes out of the water and pat very dry. Carefully place a small batch of potatoes into the preheated oil. Stir with mesh strainer and allow them to cook. The oil's bubbles will reduce and cook until golden brown.
  5. Remove and place on paper towels and pat dry to take up extra moisture. Salt and hold in a warm place. Repeat until the potatoes are all cooked.

Notes

Caution when deep-frying. Do not overfill the pot with oil, use about 1/4 of the space for oil. Do not leave your fryer unattended. Make sure all ingredients are completely dry; having wet ingredients may cause splashing. Have salt and the pots lids available for safety.

Nutrition

1 serving (49g)