Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, homemade potato chips with option to make and reheat later the same day!. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Homemade potato chips with option to make and reheat later the same day! is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Homemade potato chips with option to make and reheat later the same day! is something that I have loved my whole life.
Great recipe for Homemade potato chips with option to make and reheat later the same day!. We love fresh potato chips, but its a pain if your frying while quests are coming. They make such a great starter with various dips. This method of frying in the morning and heating in the oven right before.
To begin with this recipe, we have to first prepare a few ingredients. You can cook homemade potato chips with option to make and reheat later the same day! using 3 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Homemade potato chips with option to make and reheat later the same day!:
- Make ready 2 lb large russet potatos, peeled
- Get 4 cups or more peanut or canola oil for frying. The amount depends on the size of the pan you use. Fill it about 3 inches high of oil, and allow enough room for the oil to expand.
- Take to taste Sea salt and pepper
Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Homemade potato chips are best eaten straight out of the fryer or on the same day as they are made. But if you make too many or need to prepare them ahead of time, they can be stored in an airtight container for up to three days.
Instructions to make Homemade potato chips with option to make and reheat later the same day!:
- Cut potatos into thin slices, with a sharp knife or mandoline or vegetable peeler, you want them almost paper thin.Have a big bowl of cold water next to you and drop them in the water as you go.
- Rinse potatos by draining in colander then back in bowl with clean water about 3 times until water is no longer cloudy.Drain and dry on paper towels or kitchen towel. This step removes some starch and makes crispy potatos.
- While your drying potatos heat oil to 375
- Fry potatos in oil until golden, do not crowd them remove as they turn golden. The time really depends on how thin you cut them.Remove as done to paper towels to drain. Sprinkle with salt and pepper to taste.Either serve immediatly or follow how to reheat below.
- TO REHEAT
- Spread chips in a single layer on cookie sheet. Preheat the oven to 350. Bake 5 minutes until just hot.
- You can fry the potatos in the morning, drain on paper towels spread on cookie sheet for up to 12 hours before baking. They will soften, but will crispy and delicious after 5 minutes in the oven.
- Serve as is or with your favorite dips, ranch, garlic herb, blue cheese, cheddar, french onion just to list a few!
Homemade potato chips are best eaten straight out of the fryer or on the same day as they are made. But if you make too many or need to prepare them ahead of time, they can be stored in an airtight container for up to three days. The amount depends on the size of the pan you use. Serve thin chips after cooling them or keep thick chips in a low-heat oven. If you're planning on eating right away, let the thin chips cool down before putting them in a serving bowl.
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