Homemade potato chips are easier than you think.
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2 quarts of oil? Yea 15 bucks of oil….everyone can do that.
If you don’t have a guard for your mandolin, please be very careful. Those things are incredibly dangerous. More people get injured using them than any other kitchen equipment, and it’s incredibly easy to peel your hand or sever your finger tip.
If you put the potato slices into a colander or strainer and then dip into a large bowl and agitate/swirl the the colander a few times the process of removing starch goes a little faster!
Thanks for this video as it is a great help to those who cannot eat store bought chips due to their sodium content!
great instructions and not a lot of fluff, thank you for this video!
I have never tried boiling as my approach is twice fry. Get cooking area organized & there will be no mess. Potato soak after slicing w/water changes is 2hrs. Divide into batch size and dry before 1st fry, leave in basket w/2nd fry in 15min. Pull & season when color & crispness are acquired. (See Reply to Valerie below)
That ugly smile threw me off on the thumbnail it’s face is scary
What kind of oil do you use?
Don't use seed oil for the love of god.
I got no mandolin slicer at home. 🙁
I find adding 2 tablespoons or vinegar to the water gives a very crispy chip when frying.
Great! How long can you store them for?
where do i download a mandelyne
there was a chips ☺ 100comments
Oh my word!! Where is Mr. Christopher Kimmel? I used watch America's Test kitchen cause Mr.Kimmel made the show seem more Americana now its more businessy impersonal and too Structured . well you really…your company has ruined the show.
Thank you! For video!
Don’t have a mandelin? Just use a potato peeler
So I saw this recipe and went to try it. I realized that my mandoline did not have a safety thingy so I thought I will just be very careful. Word to the wise USE A SAFETY THING or just be smarter than me. Have a great day 🙂
I am a 30 year old novice cook that thanks you!
Use lard and unprocessed salt and these would be perfect. The latest research on vegetables oils suggest there use should be curtailed.
I am watching this cuz I’m eating potato chips
This saved my life. I had a project due and this was my savior
But I like soggy, greasy, oversalted chips!
Fry chips once and then bake those. Don't double fry them.
Add a tablespoon of white vinegar to the boiling water and you will get crispier chips.
So it's basically french fries, but a different shape.
And if you really want to Salt or season your chips thoroughly use a stainless steel mixing bowl put your kosher salt in the mixing bowl and toss your chips
If you really want to make potato chips at home get you a Bron mandolin seriously
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Tell me hurry up
Tell the recipe without any mandoline
very nice
Is there a man worthy mandoline? One that's all metal and not flimsy as a tampon in the wind? Thanks, from Poland.
par boiling is NOT neccesary and makes for soggier chips tbh.. just cut them thin, rinse starch out, and dry VERY WELL before frying at 350 farenheit for around 3 minutes
Slice em rinse em dry em fry em. No need to par boil
Great video and very professional presentation. Very simple explained. I have subscribed.Thank you. P.S. I agree with comments about music. Your beautiful voice is enough.
Thanks for the video! Not all of us are lazy… and rude 🤢
Can’t want to try this out this weekend
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Wow. I feel personally attacked.
Just use a food dehydrator. You don't need all that grease.
Excellent video I'll try this next time!
Its not that hard..just use a different potatoes. I use red gems.they work great. Slice and pat with paper towel.
Put into heated fryer..remove and put in paper towel to drain a bit. Salt to taste or season salt. They don't have to be super crispy although these will be very crispy and very tasty..
They get gobbled up quickly.