Potato Chips in the Deep Fryer
Everyone here at the Ginny’s House really likes food. A lot. Even though we may whine a little bit when there is so much food from recipe and product testing, we complain a lot more when there isn’t food (especially chocolate) around. We also like testing our products and recipes to make sure they are the best they can possibly be before putting them in our catalog. We also learn how we can describe the items to you so you know exactly what you’re getting! Last week was no different. We were testing a new fryer and our Ginny’s Brand Double Deep Fryer to see how the new fryer stacked up, and to learn the benefits of the potentially new fryer we were thinking about for our next catalog. Everyone was lined up at the kitchen counter patiently waiting for whatever Laura was pulling out of the Ginny’s Brand Double Deep Fryer next. The Crab Rangoon, Homemade Potato Chips, and Chicken were all fried to a perfect golden brown in the Ginny’s Brand Double Deep Fryer. We especially liked our new Homemade Potato Chip recipe that Laura made with our Ginny’s Brand Kitchen Assistant!
Yield
Conversions
Ingredients
2
large potatoes
1
qts deep fryer oil
1
large bowl of water
salt (optional)
Preparation
Thinly slice potatoes using a mandolin or our Ginny’s Brand 10-in-1 Kitchen Assistant. The thinner the potato slices are, the crispier the chips will be. Place the potato slices in a large bowl of water as they are sliced. This will help keep the potatoes from turning brown.
Once all of the potatoes are sliced, the water in the bowl will look a little murky. Switch out the water with fresh, cover the bowl and refrigerate for 30 minutes. Soaking the potatoes in water will help remove the starch and make a crispier chip. After 30 minutes, drain the water and pat potato slices dry.
Heat oil in the Deep Fryer to 365°F. Fry the potato slices until they start to curl and turn golden. Remove from fryer and let sit on a plate of paper towels. Lightly salt if desired.
