To me, one of the most difficult things about homemade potato chips was deciding what to season with. Sure, I could have gone simple with just salt, but I had this great wedge of Parmigiano-Reggiano, and some thriving Rosemary in my herb garden that I thought I'd work with that. The fragrance of the Rosemary paired with the smooth, slightly nutty flavor of the cheese, paired with a bit of Paprika for and fresh ground pepper was amazing.
I can't wait to try out homemade chips again with other flavor variations!
Homemade Potato Chips
1 lb. Russet Potatoes
large bowl of cold water
Canola Oil, for frying
Desired seasoning - I used:
1 tablespoon freshly shredded Parmesan Cheese
1 tablespoon fresh Rosemary, finely chopped
1 teaspoon Paprika
1 teaspoon fresh cracked pepper
Deep fryer or Dutch oven and candy thermometer
Towels (paper for draining oil, paper or cloth to remove water)
Using a Mandoline slicer, or sharp knife, very thinly slice potatoes. Place in cold water for up to an hour. Meanwhile, prepare oil either in a deep fryer, or dutch oven with a candy thermometer. Oil should reach 350 degrees. Combine seasonings in a prep bowl and prepare a baking sheet lined with paper towels
Using towels, drain and remove excess water from potatoes. Carefully place a batch of the potatoes in the hot oil, cooking about 5 minutes, or until lightly browned. Make sure not to overcrowd the potatoes in the oil or they'll cook unevenly and take longer. Remove with a spider skimmer or deep fryer basket and carefully place on the towel-lined baking sheet to drain excess oil. Immediately season with prepared seasonings.
Continue until all chips are fried. Allow to cool and serve the same day they're made. Will keep in an airtight container at room temperature for up to 2-days.