Salty, crispy, delicious…
Potato chips are one of those foods that I really missed when I learned about how certain oils react with heat to make a pretty toxic combination to our bodies. Rancid oils and heavily pesticided potato crops make for a crummy food considering all you need to make them is potatoes, oil, and salt!
Secret one is make the chips nice and thin. I would love a mandolin someday, and if you have one definitely put it to use! I have learned how to make paper thin potato slices – it just takes practice and a super sharp knife. Sharpen it before you cut and you should be good.
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- ¼ - ½ cup friendly fat to fry in pastured lard, tallow, bacon grease, coconut oil, avocado oil, palm oil, butter
- Organic potatoes enough to feed your crew While I don't afford to buy all of my produce organic, potatoes are one that I do since they are a root veg in the ground, are heavily pesticided and almost always on the "Dirty Dozen" list
- Sea salt to taste
- You can season your chips how you like! Onion powder pepper, etc – plain sea salt is my favorite though!
- Slice your potatoes very thin using a mandolin or very sharp knife.
- Melt your friendly fat of choice in a very hot skillet or fry pan and place a layer of the sliced potatoes in – the potatoes shouldn’t be on top of each other.
- Flip the potatoes over after a couple minute of frying and cook the other side to your desired texture, remove the potatoes to drain on a paper towel or cloth. Don’t overlap them or they will steam each other and not get crisp as they dry and cool off.
- Season the cooked potatoes and put the next round of potatoes in the pan and cook the same way.
- If you have leftover chips you can store them in the fridge and serve from there.
Have you made your own potato chips before? Let me know if you end up trying this out!