How to Make Thin Crispy Potato Chips | Easy Homemade Potato Chip Recipe

You can print out the recipe here on my website: inthekitchenwi...
In this episode of In the Kitchen with Matt, I will show you how to make thin crispy potato chips or crisps as they are known in other parts of the world. These easy homemade potato chips are so yummy, they do take a bit of time to make, but they are so worth it! You will not be disappointed. So time to snack it up, let's get started!
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Ingredients:
Potatoes (I use Russets, washed and peeled if you like)
Cold water (for soaking)
2 tsp. salt
2 Tbsp. distilled white vinegar
Water (for boiling)
Oil for frying, 48 ounces (I use canola oil, peanut oil, vegetable oil, or coconut oil usually, there are plenty of options.)
Tools:
Mandolin Slicer: amzn.to/2eXzepX
Candy thermometer: amzn.to/2eY7bXu
Pots
Bowls
Paper Towel/Kitchen Paper
Slotted spoon
Plate or baking sheet
#potatochips #chips #makechips #inthekitchenwithmatt #crispy
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Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today, I am going to show you how to make crispy crunchy potato chips, or in other parts of the world, potato crisps. They are really easy to do, if I can do it, you can do it, let’s get started. All right we start with cold water in a bowl, you don’t have to measure it exact, and then I am going to add about 2 tsp. of salt to this, and make a nice little brine solution, go ahead and just stir the salt in. Now we need some potatoes, I have two russet potatoes here, you can peel them and get the skins off if you like, I never do, I like the skins, now we want to slice them to make our potato chip shape. Now to do that I am going to use a mandolin slicer, I really like this one, I will put a link down below where you can pick one up. Or you could just use a knife, but it takes a long time, and it is really hard to get them exactly the same thickness, and we really want these the same thickness, now for these the ideal thickness is about 1/8 of an inch thick, and on mine, that setting is a number 2. Okay and then you just set it on top of your bowl, and you take the potato, go across like that, okay. I will just kind of show you how then one, is see, it’s a nice perfect slice, that we can crisp up to make a potato chip, and you should probably put a guard on top, so you don’t hit your fingers, and I will just discard this piece. All right and once you have all of your potato slices in this bowl of cold salty water, we want to let this sit and let this soak for 15 to 20 minutes, and what this going to do, this salty solution is it is going to, is it is going to leach out or bring out the starch, most of the starch in the potato, if we don’t do that the starch when it gets hot turns into sugar, and that gets burned really easy, when you put it in the oil, so that is why if you have ever tried to make potato chips in oil how they burned really quick before they are done, we don’t want that, we want these to be a nice blonde looking chip or crisp, here we go, let this sit. Now meanwhile what we do while this is sitting, is we take a large pot, this is just a stew pot and I have it half way full of water, now I am going to add about two tablespoons of vinegar and what we are going to do is we are going to bring this to a boil and add our potato slices to it, why are we doing that, this is a further process to get more of that starch out, and also what it will do is it will precook the potato a little bit, it is a really cool process and works really well, takes some more time to do it this way, but it is well worth it. All right once our water starts to boil, what we are going to do is I am going to take about half of these, and go ahead and put them in there, and we are just going to move them around so they are separated, so we are just going to pretty much do these in stages, so it winds up being about a full potato, per stage, depending on how big your bowl is, we are going to boil these for three to four minutes, and we will stir them occasionally.