Potato Chips
You don't need a fryer to make delicious homemade chips. You can change the flavor by changing your fat and salt.
Servings: 8 servings
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!
Instructions
- 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.