Because Friday, right?
I told you yesterday that I’d show you what we ate with those salmon burgers, but I kind of lied. This is what we wanted to eat with those salmon burgers. See? Photographed together and everything. End to that story at the end of this story. Wait for it.
I love these chips. I’ve made them a few times, and they come out crispy and delicious every time. They’re easy, too! Because we’re pan frying there is the hazard of OIL EVERYWHERE, but that’s part of it, right? We accept it as part of what we’re doing.
For these, you need potato, oil, salt. That’s it! I like olive oil, but any light oil will be fine. Same with potato. any kind you have! As for quantity, beware. One potato this size (large red) will make enough chips for 3-4 people if you slice them thinlyenough, so don’t make too many! I like making these fresh and eating them right away, but they’ll sit out and stay crispy for a few hours if you don’t want to be splattering oil everywhere when you’re serving folks.
So, let’s start by heating our oil. A thin layer that covers the whole bottom of a skillet – 1/4 inch or so. The larger the skillet, the fewer batches of chips you’ll have to make, so use a big skillet if you have one! Turn the heat to medium-high and let it heat for 5 – 10 minutes. We’re looking for shimmery oil that’s HOT but not smoking so…keep an eye out. If the oil starts to smoke no worries, just turn the heat down, move the pan off the heat for a minute, then return it to the burner.
While the oil heats up, thinly slice the potatoes. If you have a mandolin, use the thinnest level you can – this’ll help us yield super crunchy thin chips. If you don’t have a mandolin, use a sharp knife and carefully slice the potato. Look how many slices we get from one potato!
Now, fry the chips! Place on in the oil – it should sizzle but not immediately turn brown. If that’s not happening, let the oil heat up for a bit longer. Fry the chips in one layer, and turn them once after about 3 minutes when the edges start to brown.
Don’t worry if the chips don’t seem super crunchy when you remove them from the oil. We’re looking for a sizzle the whole time they fry and a half dark, half light chip at the end. They’ll crunch up right after they come out of the oil if you achieve both of those things!
Now, eat. Or don’t, in our case. I made these all great and perfect, then went to yoga and left them wayyyyyy at the back of the counter. Came home. Paper towel on floor in bits. 7 chips left on the edge of the counter. DAMN DOGS.
- olive or canola oil
- potatoes, your choice
- Turn a large skillet to medium-high heat, and add enough oil to the pan to cover the bottom of the pan by about 1/4 inch. While the oil heats, thinly slice the potato using a mandolin or very sharp knife.
- When the oil shimmers, test one chip by placing a potato slice in the oil. The oil should sizzle around the chip. If it doesn't, let the oil heat some more. If the oil sizzles, add more potatoes to form one even layer. Let cook for 2 - 3 minutes until the potato edges brown, then flip the chips. Brown for 2 - 3 minutes more until each chip is golden brown.
- Remove the chips to a paper towel and sprinkle with salt while hot. Repeat with the remaining potato slices until all the chips are fried.
- Best eaten right away.