COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Checkout
Americas Test Kitchen
Free Shipping On Orders Of $49 Or More
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Corn Zipper Corn Zipper by Kuhn Rikon
$12.95
Cooler Bag Cooler Bag by Picnic Plus
$14.95
K-Cup Iced Tea K-Cup Iced Tea by Celestial Seasonings
$11.95

Potato Chips
Source: Outdoor Entertaining
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 11 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  35 Minutes
Yield:  Serves 6
Potato chips can be kept in an airtight container for up to 2 days.
RECIPE INGREDIENTS
3 large potatoes
Peanut oil, for frying
Salt
Potato Chips Recipe at Cooking.com
DIRECTIONS
Peel potatoes and slice very thinly using a sharp knife. Place in a bowl of cold water for 20 minutes.
Fill pan to one-third full with oil and heat to 375 degrees.
Drain potatoes and pat until dry. Deep fry in batches in a single layer for 1-2 minutes. Remove to drain; sprinkle with salt and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Potato Sides for the Whole Gang
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 152
Sodium: 393mg
Fiber: 1g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 53%
Fat. Total: 9g
Spotlight Recipe Review See all 11 reviews »

Rating: 4
by: JAMES L TRAVIS Reviewed: 06/23/2012
Potato Chips Need to be blanched before frying
I suspect that you will be disappointed with this recipe. Any kind of home made potato chips, or french fries for that matter, need to be blanched first by placing the sliced potatoes in boiling water for two minutes, patted dry, and then allowed to cool. The other problem is the attempt to slice with a knife. Strongly recommend the use of a meat slicer, or a food processor slicer to get relatively uniform slices. The lack of uniformity will lead to overcooked and soggy chips in the same batch.
263 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: YOU VOTED,

NEXT: YOU VOTED, "YUM!"

You voted these recipes the yummiest on our site.