How to Make Homemade Potato Chips: Summer of Awesomeness: Day 108

According to the Gregorian calendar, the Summer of Awesomeness ended thirteen days ago. However, in keeping with my long-standing tradition of ignoring the advice 16th-century popes, I allowed my Summer of Awesomeness to trickle over into fall for one day, in order to make homemade potato chips.

And now you can too! Just make sure you have potatoes, oil, a pot, a stove, and a retrieval utensil (such as a wooden spoon).

Begin by rinsing off your potatoes, since they come from very low birth (underground, even).

Then, take a knife and chop a quarter of an inch or so off each end of your potatoes. If you’re finicky, you can peel your potatoes first, but I chose to leave the skin on, as you can’t really notice it once the chips are fried.

Next, slice the potatoes as thin as you can, so that you have a collection of several dozen potato discs.

Now it’s time to get your oil ready. Pour vegetable oil into your pot until there’s about an inch or so. (I used canola oil…I’m not really convinced different kinds of oil are really that different.)

Turn the stove top to somewhere between medium and high heat. Specifically, I set it to this:

 

Once the oil is ready for frying (it’ll start to sound like it’s hissing), start putting in your potato slices. If you’re brave, you can just drop them in, or if you’re not so brave, you can put them on the wooden spoon and tip them in, to avoid being splashed with boiling vegetable oil.

If the oil’s hot enough, they should start bubbling and frying right away. Soon, they should start browning and crispifying.

 

Once they look about as they do in the picture, fish them out with a wooden spoon or with this mysterious kitchen utensil.

 

Try to let some of the oil drain off of the chips and then lay them on a paper towel to allow the remaining grease to be absorbed.

 

Then salt to taste!

Also, for reference, if your potato chips look like this, delicious:

 

If they look like this…not so delicious.

 

 

There you have it! You’ll be starting your own homemade potato chip business in no time!

*     *     *

The Summer of Awesomeness here concludes…

But the awesomeness continues, hopefully.

100th post is coming up before too long…I’ll try to think of something cool to do for that. But no promises!

Until next time, internet.

 

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2 Responses to How to Make Homemade Potato Chips: Summer of Awesomeness: Day 108

  1. A Concerned Citizen (Aristotle) says:

    A reference note from a concerned wise man with some potato frying experience…

    No matter if it’s chips or fries, do not leave your oil on the heat for too long before frying. There may be no visible changes, but believe me, it’s heating up. You don’t want four foot flames leaping out of your pot and menacingly hurling threats at your kitchen drapery.

    …Not that that has happened to me or anything. Never. A wise man doesn’t have kitchen accidents.

    • Indeed…thus I recommend slicing the potatoes before putting the oil on the heat. You can also make small potato shavings and toss one in every minute or so to see if the oil is at frying heat yet.

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