Through the years, I have tried to make the perfect potato chip but my chips would either be soggy or too thick. The taste was always amazing but true chips are crunchy! Finally, I have found a way to make a chip that is full of flavor and crunchy. The fun thing about this recipe is that you can make sour cream & onion chips or choose to make your own flavor! My hubby just loves regular salty chips.
1/4 cup plus 3 teaspoons kosher salt
3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandolin (about 1/10thof an inch)
8 cups peanut oil3 tablespoons buttermilk powder
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoons sugar
- Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry on a paper towels or dish towels. They will still be a little wet.
- Heat the oil a large skillet to 350 degrees. Whisk the buttermilk powder, onion powder, garlic powder, sugar, and the remaining 3 teaspoons salt.
- In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. We used a plastic bag to toss the chips and it worked well.
- Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
- Hold them in semi-airtight container for a few days, if you can stand it that long.