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In this food tutorial learn a simple recipe for making potato chips part 1/2.
Tags:Potato Chips Recipe Part 1/2,chefrobertkhoury,cooking tips,How to Cook,how to make chips,how to make potato chips,Potato Chips,potato chips recipe,snack ideas,snack recipe
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The set up for making French fried potato chips is very simple. About 30 years ago, I said to myself, let me try and make potato chips. I want to see how much one potato will make in comparison to a bag of potato chips that we pay what ever we pay for it today. So, we need oil. We are going to get it up to 375. We need a potato that is about the size you want. Now I’m going to peel this potato or if you feel it very good, you could take a knife and make a nice and perfect all around, but I’m going to use a potato peeler and then I’m going to make the potato chips with the potato peeler.
Now, I’m going to be messy making it this way, if the originally, I took a pot, so I could just shave the potatoes right into it without splattering, but because this is a video and you have to see what I’m doing it this way.
So we need the potato, we need salt, and we need something to just toss the potato chips a little bit, a paper towel that is it were done. So we get up to the temperature, we’re going to go ahead and do it. Okay, there is the potato peeled and there is my potato peeler and I when the temperature reaches the right 375— I already flattened out the end of the potato. I will just be going shaving it right in to the not a lot because you want the potatoes to cook evenly, so, we will see how many I can get in there before I have to stop. Just toss them around, put in them on the paper and season with salt immediately while the potato is still hot. Removed the thermometer 375 on a low flame just a little bit and it is Idaho potato that we’re using, that is the only kind.
It is a little messy but, I will keep the flame high, be hurry to cut the potatoes with a knife to slicing machine you could but you want them to separate it will be difficult so I find fastest way to do it is just right into the oil with the potatoes. You see, I have a couple of pieces stock together we will turn back and we attempt to remove. This pieces of small end of the potato, so we are going to do it, here we go with that Idaho potato right in, as you might say it dangerous. We would like to test that.
Hmmm! it is a delicious home made and quite tasty. Just keep the flame high. This won’t take long. If you have an electric deep fryer it is probably easier. Just set it at 375, slice the potatoes, put them right in. From eating your first round, you will chew little pieces, until it should do because I want to show you the amount. Just put it on the paper sprinkle just a little salt and let’s move them out of the way. I won’t eat anymore and we’ll just keep going.
It looks like it did just about eight, nine, that’s it. If you are faster than me, or that you feel it is a different style you might get more slices out of it. But that is okay, what is the rush. It is kind a hot because you have the flame shooting at the side. I should try— I’m going to switch the pan and try to not —my favorite pan that I use for just about everything. I think it will work out better and be much easier for me. This is like a wok on the high flame, and set your hands all over you can feel the heat coming out, but as you see we are making potato chips. So, I switch the pan, and then continue. Here we go, and it’s round two.