YUKON CHIPS RECIPE
YUKON GOLD CHIPS RECIPE | MYRECIPES
The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy chips.
Provided by MyRecipes
Total Time 1 hours 15 minutes
Yield Serves 6
Number Of Ingredients 3
Steps:
- Spread cut potatoes in bottom of a large roasting pan in a single layer. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, stirring often, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.
- Increase heat to medium-low (no higher) and cook potatoes, stirring often, until golden and crisp, about 30 minutes more. Drain on paper towels. Sprinkle immediately with salt.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 20 g, FatContent 9.1 g, FiberContent 2.3 g, ProteinContent 3 g, SaturatedFatContent 1.2 g, SodiumContent 123 mg
MY HOMEMADE POTATO CHIPS RECIPE | EPICURIOUS
There's no need to set up a deep fryer to make great potato chips — the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
Provided by Katy Sparks
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
- If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.
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