Recipe: Smokey Potato Chips - San Antonio Express-News

Recipe: Smokey Potato Chips

September 6, 2017

Recipe: Smokey Potato Chips - San Antonio Express-News
Photo: Paul Stephen / San Antonio Express-News

Potato chips are easy and rewarding to make at home.

Potato chips are easy and rewarding to make at home.

Makes 2 servings

1 quart canola or peanut oil for deep frying

2 large frying potatoes such as Russet of Atlantic

1 tablespoon flaky kosher salt

1 teaspoon smoked paprika

Instructions: Slice the unpeeled potatoes on a mandoline to 1/8 inch thick and let them soak in a bowl of water for 20 minutes. Drain slices and pat dry with a towel.

Heat oil in a 5-quart or larger pot or Dutch oven over a medium-high flame. The goal is 350-375 degrees, but if you don’t have a candy thermometer you can estimate temperature by dipping the handle of a wooden spoon in. A steady sizzle is just right, aggressive bubbling is too hot and will burn your chips.

Drop potato slices into the hot oil one at a time (trust me here, it doesn’t take that long) so each gets coated with oil before the next goes in. Think of this more as dealing cards than a precise science that takes hours.

Let the chips sizzle until edges start to brown, using a slitted spoon to gently keep the potatoes from sticking to each other or the pot. They’ll start to toughen up after a few minutes, and you’ll be able to flip them without breaking. Keep the chips gently moving until they start to turn golden brown, then gradually remove them as they’re ready and drop on a towel to drain.

Once all chips are cooked and on the towel, sprinkle on the salt and paprika, gently fold the towel and toss the chips around to coat thoroughly.

Per serving: 270 calories, 21 g fat (2 g saturated fat), 0 mg cholesterol, 300 mg sodium, 20 g carbohydrates, 1 g dietary fiber, 1 g sugar, 2 g protein

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