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In this food tutorial learn a simple recipe for making potato chips part 2/2.
Tags:Potato Chips Recipe Part 2/2,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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Will work easier for me and just to show you how much we have so far, a little bit right there. Let us continue with this. Much better, I do not feel the heat coming up the side now. And I’m not losing the heat, so this will stay hotter. Now, to move it around some where, I just do not want the pieces stuck together, but they are. And these still come out crispy and it looks nice to have a nice fresh potato flavor, not like potato chips. You know how long there have been sitting around. Nice brown color like that done, on the paper sprinkle just a little salt over it, let us move out on the way, plateful of potatoes there and we will continue now.
Now, I’m losing square on this little potato but I have to leave with it, let us try this way. I have a different potato peeler, originally and I was able to just go ahead so right in. There you go, just continue like this until you’re done. I will show you how much potatoes come out with, with that one Idaho potato.
When I got down to the end of the potato, there’s no way I could use that. If you have a mandoline you could go all the way. So I tried my best in slicing it with the knife, but I think it still a little too thick. So let us see what happens. The best test is a mandoline where you’re using about two-thirds of the potato and the rest you either throw out, or make a little boiled potato, and this is probably too thick for a potato chip. I with a minute or two, but so far doing it with the potato peeler, we have that much.
Now, I did burn my finger because it is kind of dangerous but I’m sued to that, so that is why I say it whole pot, a deep fryer is even better using a mandoline and trying to slice the potato first very thin—you can measure the thickness just using the potato peeler and making a few slices that’s how thick it should be, because we do not want mix soufflé potatoes—this will pop up. This is almost the thickness to make home soufflé. As you can see, one of them right there is trying to pop up a little bit. And I am not looking for soufflé I am looking for potato chips.
Well, we got the color and we will see how the texture that I’m left here. This is not too bad. I just slice the rest of it. Sounds crunchy, a little salt and I will tell you in a second, we’re going to slice the rest of the potato by hand and we’ll just drop little pieces on there. The rest pieces to get thin before this will be done cooking so, we are doing a few shots.
Now, as far as what we have here, then compare it from potato chips, not pretty good. So, if you’re able to slice it, instead as I did with a knife, you’re good to go. This way you won’t be splattering with the potato peeler and trying to peel the potatoes with the potato peeler, and then, placing it in there by hand, is kind a tough. You see that little one pop up there, so that is soufflé potato right now. That is a palm soufflé its kind of the baby one but it is. I have a few of them like that, but you know what they’re still be crispy, that is it., that’s pretty good. One more round, and were done. Well, that is the entire potato, one whole Idaho potato.
Now, if you cut them, in a stick fashion, like potato sticks on a can, nice and small, you make your own fresh potato sticks, but use only Idaho potatoes, very nice, okay. Well, you know since I have this oil here and I have some onions in the house I think I am going to make a recipe for onion rings, everybody loves onion rings and there we are done. There you go one nice plate of potato chips from one potato. So, you can imagine how few potatoes it take to make a bag of potato chips and you could sprinkle Cajun seasoning on this too as soon it comes out if you want a little spice in your chip, that’s it, Potato Chips.