Home Made Potato Chips

Discussion in 'The BOC Diner' started by kennylee, Apr 25, 2008.

  1. kennylee

    kennylee New Member

    Messages:
    271
    State:
    Missouri -
    Anybody have any tips for making home-made potato chips?

    I tried to make some with the last batch of fish I cooked up and only half turned out crispy and the rest were just plain grease soaked.

    Thanks,

    Kennylee

    fish on, got to gooooooooo
     
  2. cat tamer

    cat tamer New Member

    Messages:
    694
    State:
    MO
    To get those chip crispy just turn up the heat and dont put in to many at a time.
     

  3. catfisherman_eky3

    catfisherman_eky3 New Member

    Messages:
    2,296
    State:
    Kentucky
    Hey, I havent ever made any potato chips, sounds like it would be some good stuff, to eat with a good mess of fryed fish, I'll probably try make some in a couple days hopefully they will come out right.
     
  4. Gordhawk

    Gordhawk New Member

    Messages:
    1,378
    State:
    Iowa
    Slice em thin!!!!!!!!!
     
  5. ozzy

    ozzy New Member

    Messages:
    3,936
    State:
    Lost Wages
    Get that heat up where i starts to smoke a little and only put a few at a time in there. Let that heat build up between batches.
     
  6. SkipEye

    SkipEye Well-Known Member

    Messages:
    7,525
    State:
    Winfield, MO
    Name:
    Darryl
    I use a GOOD knife! SHARP! SHARP! SHARP! and cut the slices paper thin. Make sure the grease is good and hot. 400 degrees if you have a deep fryer. I drop them in instead of lowering the basket so they don't stick together. Salt them up after draining! YUMMY! Crispy good!
     
  7. Catgirl

    Catgirl New Member

    Messages:
    13,546
    Kenny, these fellers know what they're talkin' about! All of the advice you've been given on this thread so far is right on the money.

    I just wish the cooks in the restaurants around here could talk to 'em, maybe they could do a better job with the chips! :smile2:
     
  8. swampratt

    swampratt Member

    Messages:
    217
    State:
    oklahoma
    POTATO PEELER makes them thin...i wash my tatters and leave on the skin then peel with a peeler ...keep the peels for CHIPS...Then cube the rest and fry in castiron skillet with some onions season salt and cheyene pepper....MMMM MMMMM