Homemade potato chips
Votes: 1
Making homemade potato chips from potatoes soaked in vinegar water for 24 hours won't take long. The vinegar will keep the potatoes firm, but choosing low-starch potatoes is also important.
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Homemade chips recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large potatoes, peeled and thinly sliced
- 1 cup sherry vinegar
- 2 tbsp. salt
- 2 tablespoons of sugar
- Peanut oil, for deep frying
We recommend
Recipes with similar ingredients: potato, sherry vinegar, Peanut butter, chips
Cooking the dish according to the recipe:
- In a large bowl with a lid, combine vinegar, salt, sugar, and 2 cups of water. Add the potatoes and stir. Refrigerate for 24 hours.
- After the time has elapsed, drain the liquid and place the potatoes on a linen towel, pat dry thoroughly.
- Prepare a baking sheet lined with paper towels to absorb excess fat after frying.
- In a large heavy-bottomed saucepan, heat the peanut oil to 170°C with a candy thermometer.
Fry the potatoes, in batches, until the chips are golden brown and crispy. Be careful not to overcook the chips, as this will result in them becoming greasy rather than crispy. - Place the chips on a baking sheet and season with salt. Let them dry. Divide among 4 servings, and store the rest in an airtight container.
Categories:
recipe / Deep-frying / Appetizers / Beer snacks / Snacks / Anne Burrell
Similar recipes
