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Homemade Potato Chips | How to Make Crispy Potato Chips
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Aug 23, 2023
Printable recipe below! Grab our new cookbook Faith, Family and the Feast: https://kentrollins.com/fff/ Used in this video: Red River Ranch Mesquite Seasoning: Finex Dutch oven: https://finexusa.com/ Mandolin slicer: Mainstays from Walmart Thermometer: Taylor brand from Walmart Shop Ariat.com - http://bit.ly/2Qh8iFf Save 10% off your first order - http://bit.ly/2thgGLK Cowboy Kent Rollin’s Favorites - http://bit.ly/2tCK2Vb Sony a6500 Camera: https://amzn.to/2KzIBMC Zhiyun Crane: https://amzn.to/32Wfs4H Zhiyun tripod: https://amzn.to/2KxBBzP ====================== Printable Recipe: https://kentrollins.com/homemade-potato-chips/
View Video Transcript
0:00
You know, sometime, when we're down here filming, I get a hankering man
0:03
I just love a tater chip, something salty to get me by. So let me get me some out of the pickup
0:07
Hang on with me. Oh, my gosh, Beak, what a... Just as usual, the sack is empty, but don't you worry, folks
0:16
We got a homemade tater chip with some special seasonings to put them up our deep-fried stick around
0:21
I'll keep the beagle out of them until you get here. Hey, thank y'all for stopping by the river on a glorious day it is, and what
0:37
Happy New Year! We had a big party down. Y'all didn't get the invitation
0:42
Y'all should have been watching, I guess. But before we go any further, I want to give a special shout-out to the Marine recruits of Echo Company 2012
0:50
We are so proud of y'all. We tip our hat to you. Stay safe. We want y'all to be safe
0:55
But hey, y'all ever had that hankering for some good old tater chips
0:59
And every time you go to the bag, they either stale, they all got crumbs in them
1:03
But folks, this is the easiest recipe in the world, and they are so good, so tasty
1:09
Before we go any further in this, remember anything that we use in this video
1:13
and anything that I am wearing, such as this area shirt and the boots
1:17
because I get a lot of question from you folks asking, hey, where you get your hat
1:21
where you get your boots, where you get your shirt, Shannon will have you a little link down there to where you can find the same stuff I'm wearing
1:26
One thing you need to remember is we've got to start with the right kind of. of potato. What kind is it? Anybody know out there? Audience is real thin today. Shann, see them out there
1:37
I mean, oh, they're still all hung over from the New Year's Eve party. And that is a russet
1:44
I think they hold up better than anything else in the world, and they are a great tater
1:49
This is a specimen of a russet potato and Annie Preety. He has sacrificed it all to be here today
1:56
left his family. He kept an eye out for you. Ain't that a good
1:59
I've been waiting to use that for a long time. And folks, you can do this with a knife
2:05
but I don't recommend it because you won't get uniformity when you try to slice them thin all the time
2:12
So get yourself a mandolin. Play your little song on it, but don't pick it
2:17
I'm going to tell you, you see that little blade in there? Because I want to pop this out
2:21
See that little rascal? It will cut your fingers so quick. You won't know what happened
2:25
There'll be blood all in the water. You'll be thinking is watching me on an episode of Chop Grill Masters
2:29
when I cut my finger. But make sure you use the one that says thin sliced
2:35
Now I have seen people do it on just regular graters and cut across or a cheese slicer
2:40
But folks, you're going to get more uniformity out of it if you just go ahead and use this mandolin
2:46
Now get you a bowl of some type that will hold some cold water. Tap water's fine to start out with
2:51
because we cut the end off that tater, just put it right there and just take it and slice
2:58
Now, as you run it down through there, and the law of gravity takes place, as Aslik Newton might say
3:05
everything's going to get thinner and closer to cutting your finger off. They make this little fancy, handy-dandy tool here that when you get to the end, you can stab your tater on there
3:15
and you ain't going to cut all your fingers off. You want to make sure that they're in water, and then let's put ice on top of it
3:21
Now I like to let them soak and I done a lot of research on this and me and Beagle eat a lot of different chips from a lot of different ways that people were making them Some were just soaking them just a little while Some were soaking them overnight Y remember that Hashbram video that we did Channel have you a link up there if you
3:36
hadn't already seen it. It is important to get the starch out. We got to rinse these taters
3:42
We got to let them soak and that's what's taking place first. You want to make sure that
3:46
everybody is separated to where we can get them all well soaked and cleaned and rinse
3:53
Give them a good stirring. We're going to let them soak 30 minutes in an ice bath
3:58
But due to the magic of TV and Shan's fancy camera, we've already got some done
4:06
I'm giving this a good stirring in here. So we're going to take a few of these at a time
4:12
I would say a handful. Try to shake that water off of them. Let me put it over here so y'all can see better
4:19
And then just drop them in here. Again, you have to separate
4:23
them in this clean water. And you can see how it's sort of changed. See the vein in the potato
4:29
and how it sort of began to curl a little by soaking in that ice water. But looking from that pot
4:34
to that pot, there is a big difference in the color of the water of them potatoes. The cleaner the water
4:39
the better it stays, the crisper them potato chips is going to be. Is that a word crisper
4:45
Potato chips? Yeah, tater chips. And folks, when I was doing research on this, a lot of people
4:51
would just dry this one right here, just dry him really good, let him come to a really good
4:55
drying, and then throw him in some hot oil and fry him. And he would get oh so crispy around the
5:01
outside edge, but as he said, the middle was soggy. So the cowboy going to let you in on a cowboy
5:07
trick that is going to make them stay crispy all the way through. As you're rinsing this, if this water
5:14
and you can see that, that has got a little color to it, so guess what? I'm going to pour this out
5:18
and get just a tad more, and we're going to rinse them one more time, because I want that water to stay good and clear
5:25
Well, this is my second rinsing, and as you can tell, that their water looks pretty clean
5:31
It does, so I'm going to call that a done deal. Now, if it ain't, don't be afraid to rinse them again
5:37
You ain't going to hurt them. We've got us about four to four and a half cups of water in this little pot, and we're going to bring it to a low simmer
5:44
Then we're going to put us in about a tablespoon of white vinegar
5:52
That is going to help get that crispness too. Even if you're just frying potatoes at home and you want to keep them crisp
5:59
either use you just a little bit of vinegar in the water that you got them soaking in or some lemon juice
6:03
It'll help them things crisp up even more. The pot is boiling. The little bit of vinegar is in there and we've reached that just starting to a simmer deal
6:12
So I'm going to go ahead and drain this. So get you about eight or ten at a time, and I don't want you to just throw them in there
6:20
I want you to lay them in there so they don't be sticking together. This is what we call blanching some taters
6:26
And as these begin to boil, we want to go about three to four minutes here
6:31
You can see how they begin to where you can nearly see through them already. I do like to give them a little stirring, but see how it's beginning to curl a little more than what is happening here
6:41
And then when they come out of here, which is time right now, you need to put them on a beagle towel
6:48
We got a beagle towel? Oh my gosh So make sure you get them all out We put the next batch in Once you get that first bunch done as that other than sitting over there blanching a little make sure that you get them things dried
7:02
and let's put them on another towel. Because folks, the drying out is a very important step
7:08
because you can't be mixing cold, wet something with hot grease, that stuff will jump up, hit you in the face
7:14
Hey, if you ain't got one of the momometers, is that how you say that, Shend, thermonomometers
7:19
You better get you one because this is not, you typical 350 degree frying. This is 375 and you want to keep that oil at that and as
7:28
you put taters in there this may go to cooling off so make sure you check your heat every
7:32
once while and don't just jump all of them in there at one time put them in there single file
7:38
in the pool probably going to take three to four minutes along in there check your temp every
7:44
once in while remember we want to run about 375 we're using peanut oil today you want a good high-temp
7:50
fry oil that you're using. So make sure that you get to stay up there in the right range
7:56
And we got about three to three and a half inches deep in this fine ex-Dutch oven. You can do this
8:01
in a flat cast iron skillet at home if you want to, but you just can't fry very many at a time
8:06
I can recommend a piece of cast iron like this Dutch oven or a deep fryer if you're going to do it
8:11
makes it quicker and simpler. Well, we've been on about three or four minutes and one way
8:16
you can check these if you want to make sure bring him up there. Don't
8:20
burn your fingers. Hear that? That is crust. So let's get them out of there
8:25
Put them on a paper towel, wire rack, something like that. Let that excess grease drip off of them
8:32
It is very important when they come out of that oil to get some seasoning
8:39
Some of y'all already know what we're going to put on them, don't you? Yep. Some Red River Ranch Mesquite
8:44
But don't quit me now because we're going to have you some more seasoning options here
8:48
a little bit later that we've concocted. So give them a good sprinkling of seasoning
8:53
I like to turn them over. Give them some mow. We're letting that oil heat back up because every time you fry a batch
9:01
that oil is going to try to drop down in temperature. So make sure you check it every time before you start back
10:20
all about the flavors that have blended well with all the things that they put on them Hey what have we got here Just a regular old ranch packet with a little more onion salt on there
10:29
What is this one? I can't remember, Shan. It's silly? That's the chili powder
10:35
That is a chili powder with a little smoke paprika and everything else. Shan's favorite, we can't forget here
10:40
Just some regular little dried deal and some Himalayan pink salt. And what have we got here
10:46
Onion powder and little garlic. It is so good. Now, folks, if you need to be having all these recipes for these different blends of season
10:54
they'd be listed down there below in the little description where it says click for printable recipe
10:59
But some of you say, and I'll be watching it on smart TV. My TV's not that smart
11:04
I can't do that. But if you can't see it on there, just get on your little computer type in www
11:09
Kent Rawlens.com slash the blog. It'll take you over. All the recipes are there
11:15
I want to hear a crunch. I'm going to start with my favorite. which is the muskete season
11:21
Whoa. Oh, my gosh. And I forgot to tell you, leave that peeling on there
11:28
All those nutrients is in there, and it keeps that tater in better shape. Oh
11:35
Help showed up. When you break out the food, the pups show up
11:40
Which kind would y'all like? The mosquito. Doker. Doker. Well, that's a good crunch
11:52
It'll take Duke a week eat his. Remember, it is so important that you follow all them steps as you go along
12:00
Cut them thin, put them in ice water, let them soak about 30 minutes, and then get them out there, but you've got to rinse them well until that water is really clear
12:08
Get your thermometer, because you're going to need it. Check your temperature in between batches to make sure that that oil is good and hot all the time
12:16
Try the dill one, because I know that you know. you're not a big fan of dill this here is shan's favorite i should give it to her so she could hear
12:23
the crunch but she's always saying venture out kent have new flavors in your life broaden your
12:29
pail it's not that crazy i think it deserves the dance we're gonna do the tater chip ston
12:43
namaste well let her rip tater chip that is a Don Dale and who they are good
12:50
They are. And we want to thank all of y'all. New viewers, ones that have been with
12:54
us a long time, our first episode of 2020. And folks, it is going to be a grand year because
13:00
remember what happens this year, March 17th, brand new cookbook comes out
13:04
Faith, family, and the feast is what it's about. We tip our hat
13:08
to all our service, men and women and veterans and all the people who keep
13:12
our community safe, whether it be in our hometown or abroad. We tip
13:16
our hat to you and God bless you. and everyone. But folks, hey, it's a great day it is. I'm so glad y'all took time out of your busy day
13:24
me and Shanar that you could stop by and watch our videos. God bless you each and everyone. Thank you so much
13:29
for watching. I'll see you down to Letter Rip Tater Chip Trail. And always tell them that
13:38
we slice them in water. Okay. Are you in the potato water
13:47
Hey, Duker. I was going to use that water. Guess not today
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