Chili Lime Baked Potato Chips | Easy Homemade Potato Chips Recipe (2024)

FAQs

What is the secret of making good chips? ›

In the quest for the perfect chip, everything that follows after choice of potatoes has to do with fine-tuning this crust-and-steam process. Most cooks and food scientists agree that the best chips are fried twice: first at a relatively low temperature, then at high heat, which is the go-round when the crust forms.

Why are my homemade chips not crispy? It's likely that too many chips were cooked at once (a crowded pan is never a good thing) and doing so means the temperature of the oil decreases, resulting in soggy, greasy chips.

You can store them in any air-tight container or zippered bag to keep them fresh. Make sure you close the containers/bags completely every time you take some out. Leaving them open too long can let moisture in and make the chips soggy. Store them in a cool, dry place like any other pantry item.

For chips, the best potatoes have a combination of waxy and floury qualities. King Edwards and Maris Pipers are great examples, combining these qualities so that the outer edges crisp up and hold their shape while the inside of the chip gets creamy and soft.

Water march for crispy chips made at home!

Anyone who now thinks: "Why, I always wash my potatoes anyway!", it's best to wash them again straight away. And not the whole potato, but the cut sticks. This ensures that the first portion of starch is washed away, and the chips don't droop so quickly.

Spread a layer of store-bought kettle cooked potato chips on a baking sheet and sprinkle with finely grated Parmesan cheese (Pecorino also works well). Grind some black pepper on top, then do another layer. Think of it like making nachos: you want every chip to get at least a little bit of action from the toppings.

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Parboiling ensures the chips are cooked through with a fluffy interior. The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp.

Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries.

How Do You Keep Homemade Chips Crispy? The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.

Is it cheaper to make my own chips? ›

If you've never tried making your own Homemade Oven Chips – now's your chance! This method is ridiculously simple. With a few simple tricks, these skin on fries are lighter and cheaper than a bag of frozen chips.

Fats or oils (also generally called fats) are added to foods, like crackers, cookies, and cakes, to improve the taste and feel (texture) of foods. Foods become rancid when there is a chemical change to the fats in the food.

In most cases, baked potato chips have more sodium than fried ones, because manufacturers try to use salt to replace the flavor of fat. Anyway, when you consider the calories and fat content, you may want to choose baked potato chips.

The potatoes are peeled and cut and then soaked in a solution of Drywhite and water. It keeps the chips looking white and fresh during storage and stops them from darkening too much during frying. This is what helps to keep 'chippy chips' looking evenly golden.

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp.

Our bodies want these things because fat and starch provide energy and salt makes everything taste better. If you go for salt and vinegar chips, you add acid as well, and as every good cook knows, fat, salt, acid and heat are the primary drivers of flavor in many tasty things.