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.
works as long as you don’t mind a slight coconut flavor to your chips. Palm oil and avocado oil
have about the same smoke point as lard and tallow, along with a neutral flavor, so if you have access to that you could do that. Butter works but I feel like the butter gets browned too easily just fyi. THIS is a great article on why these friendly fats are nothing to be afraid of! They are actually good for you!
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Potato Chips
Ingredients
- 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!
, butterInstructions
- 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!
This post was shared at Fat Tuesday & Real Food Wednesday!
For.real!! Pinning!!
Haha! Thanks!
These look SO good! I wish I had some now. My husband will love these too, can’t wait to make some.
Oh man Renee, these look so good!! I have some sweet potatoes in the pantry, think I might try to whip up a batch with those! 😀
These are perfect with sweet potatoes!
These look awesome. I wonder if you can bake them with spray avocado oil on them?
If you bake I would bake them on a rack – like a baking rack – they will get a little soggy otherwise 🙂
They look unreal! Some great tips about getting them extra crispy. My kids are going to love these! Thank you!
Great Jolene!
Dee-lish, and beautiful. Thanks, Renee! Pinning. 🙂
Thank you Megan!
These look yummy – I can imagine either potato or yam chips prepared this way! Thanks for the instructions.
I would just ask that people not use palm oil, which is produced by the wholesale cutting down and burning of rain forests by corporations, depriving indigenous people of their homes, driving orangutans and other animals to the edge of extinction by habitat destruction, and contributing to global warming, since the palm trees are not as good for the climate as the forests they replace. Thank you for caring.
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/
Yay! Patricia Frederick! I was hoping someone would point out the facts on palm oil. I cannot believe that people in the western world still buy products containing palm oil. I think it should be globally banned for the damage the farming of it causes the rainforests of Borneo, and the habitat of those creatures of God’s creation!
Taste really good i. Love make them all Time.
I just made these potato chips yesterday- thank you so much for the recipe! The only problem I had was that I used coconut oil to fry the potatoes, and for some reason the potatoes really started smoking. Did I do something wrong?
Hi Breanna! Just turn the heat down a little!
Thank you so much! I will try that the next time I make these!
You’re welcome!