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Frying Homemade Potato Chips
Posted on 12/27/16 at 3:56 pm
Posted on 12/27/16 at 3:56 pm
Do they float atop the oil once done?
-- For Chrismas I got a Country Cutter (thin spiral slices potatoes like an accordian for making chips or whatever)
I am frying a turkey on new years eve and was thinking of using the hot oil after the turkey is done to fry up some potato spiral chips.
My turkey fry pot does not have a dip basket and not sure my fish fry basket will reach into the grease with the handle on, etc.
So back to the original question. Will a thin sliced potato fry up to the top of the oil to allow me to skim them out without having a basket?
-- For Chrismas I got a Country Cutter (thin spiral slices potatoes like an accordian for making chips or whatever)
I am frying a turkey on new years eve and was thinking of using the hot oil after the turkey is done to fry up some potato spiral chips.
My turkey fry pot does not have a dip basket and not sure my fish fry basket will reach into the grease with the handle on, etc.
So back to the original question. Will a thin sliced potato fry up to the top of the oil to allow me to skim them out without having a basket?
3
Posted on 12/27/16 at 3:57 pm to LSUTIGERTAILG8ER
They will rise just like french fries do. They cook quickly.
Posted on 12/27/16 at 4:01 pm to LSUTIGERTAILG8ER
Yes
Posted on 12/27/16 at 4:27 pm to LSUTIGERTAILG8ER
You can separate the spiral sliced potato into individual chips, before or after, spiral slicing by making a lengthwise cut along the potato. If you so choose.
Soak the fresh cut potatoes 2-3 hours in ice cold water & dry them well before frying. This promotes crisping of the potato by removing surface starch.
Something fun to play with are soufflé potatoes. Not to be confused with potato soufflé. They are twice-fried hollow potato chips.
Soak the fresh cut potatoes 2-3 hours in ice cold water & dry them well before frying. This promotes crisping of the potato by removing surface starch.
Something fun to play with are soufflé potatoes. Not to be confused with potato soufflé. They are twice-fried hollow potato chips.
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