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When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Is there anything better than chips and salsa? It’s the ultimate summer appetizer, the perfectSuper Bowl snack, and a must-have side for Taco Tuesday dinners. But if there’s one way to make chips and salsa even better, it’s by using homemade tortilla chips.
You can buy ready-made puff pastry, but for a truly delicious treat, you can learn how to make puff pastry from scratch. For the ultimate crowd-pleasing meal, try making Camillo’s Braised Beef and Guinness Pie to go with your chips. On the side of oven-fried chicken tenders or oven-fried catfish. With a sandwich, like a ham, apple, and swiss panani or a fresh mozzarella, tomato, and basil sandwich.
How to slice the potatoes
You'll need potatoes, oil, and salt, plus any other seasoning you want. Heat the oil to 180C or until a cube of bread browns in 30 seconds. Add the chips, in batches, and fry for 3-4 minutes or until deep golden brown. Drain on kitchen paper and sprinkle with sea salt flakes before serving. Fill a pan no more than ⅓ full with vegetable oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips, in batches, for 7-8 minutes or until they are a light straw colour and have a crisp shell around them.
But if that bothers you, you can stick them BACK in a hot oven to try to crisp them up a bit more. I like my potato chips really salty, so I used a whole teaspoon of kosher salt. You can always use less, and season with more salt after you bake them. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. For Chip Week we asked 2013's National Chef of the Year, Hayden Groves, for his top tips on how to make perfect chips.
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This is a chef-approved guide to perfectly cooked snags on the barbie. We like to eat healthier but a good snack this is perfect. Smoked paprika or cayenne or even season salt all work well too.
Use the tongs, slotted spoon or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate. Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
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Browse our collection of cooking guides. Allrecipes is part of the Dotdash Meredith publishing family. You don't want them crisp at this point, just as dry as they would be if you left them out overnight. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
They never last that long for me haha! I don’t think they would stay super crispy for very long unless you properly dehydrate them. Here are all my homemade appetizer and snack recipes. In fact, if you are cooking light, you don't even need oil.
Photos of Homestyle Potato Chips
To make straight, neat chips, peel the potatoes and trim away all the rounded edges so they become rectangular blocks. Alternatively, cut the unpeeled potatoes into chips without trimming, if you're not bothered by neatness. Rinse the chips and pat dry with a clean tea towel. So happy that this recipe worked for you! I wanted to make a recipe that didn’t require soaking to take away unnecessary steps and save on dishes. But I’m all about getting rid of unnecessary steps!
So there's no excuse not to make them, only every ounce of willpower we possess. Sometimes a little knowledge is a dangerous thing. You know why there is no ice cream in my home? Because if it's there, I'll eat it all. Their days are numbered in hours, or maybe minutes.
The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior. Made your baked potato chip recipe today & they delicious. This was the only recipe I could find that didn’t soak the potato slices first so I thought I would give it a try. I used russet & ended up making a double batch.
Working in 3 to 4 batches, add the tortillas, stirring occasionally to keep the tortillas in the oil. Cook for about 1 minute until lightly golden and crunchy. Drain the potatoes thoroughly and then pat dry with paper towels.
Thanks for sharing your tips for timing and temp. But I don’t hear you drying the sliced potato chips. In a large bowl, mix together the potato slices and olive oil . Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
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