Homemade Potato Chips - Cowboy Kent Rollins
Servings 8
Ingredients
- 4 medium russet potatoes
- 4 cups water
- 1 tablespoon white vinegar
- Oil for frying peanut, canola, etc
Instructions
- Rinse the potatoes well.Using a mandolin or cheese slicer, slice the potatoes thinly and place in a large bowl. Cover with water and a couple handfuls of ice. Let soak 30 minutes.
- Drain the water from the potatoes. Add more water to the potatoes and stir around to rinse. Drain the water and repeat. Continue rinsing until the water is clear.
- In a medium saucepan add the 4 cups of water and vinegar. Bring to a simmer over medium heat.
- Add the potatoes in batches and cook for 3 minutes to blanch (the potatoes will turn from an opaque white to a clearer white). Strain from the water and place on a cloth towel. Lightly pat to dry both sides. Repeat with the remaining potatoes.
- Add about 3 inches deep of oil into a deep fryer or Dutch oven. Heat to 375 degrees F.
- Add the potatoes, in batches, to the oil. Fry for about 3 to 4 minutes, flipping occasionally or until they are golden brown and crispy.
- Strain the potatoes from the oil and place on a wire rack or paper towel. Season immediately with desired seasonings (recipes below). Let cool completely before serving. Tip: Can be stored in a sealed paper sack for a few days. Be sure to continually check your oil temperature to ensure it stay around 375 degrees F.
Notes
Suggested Seasonings:
Red River Ranch Mesquite seasoning: kentrollins.com
Garlic Mix: 2 teaspoons garlic powder and 2 teaspoons onion salt
Ranch Mix: 1 Ranch packet and sea salt to taste
Chili Mix: 2 teaspoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion salt, 1 teaspoon ground mustard
Dill Mix: Dried dill to taste and sea salt to taste.
