i gonna show u guys ,How To Make Some Potato Chips easily.
GET THESE.
potatoes
kitchen
1) Get some potatoes. I used the little tiny ones, but you can use whatever you have laying around. Experiment to find out which ones you like best.
2) Wash your potatoes. Peel them if you want to, but I like to leave the skin on.
3) Slice the potatoes between one-eighth and one-sixteenth inches thick (about 2-6 mm for you non-American readers), use a mandolin if you have one. Thickness is something that you can experiment with, it's mostly preference, but it has a pretty big effect on cooking time.
3) Put all of your sliced potatoes into a bowl. Add about a teaspoon of your favorite oil (I like olive oil).
4) Toss the potato slices in the oil. Slowly add more oil and toss if you need to. Go with about a teaspoon at a time. Only add enough to coat, if you have oil pooling in the bottom of the bowl, you have added too much.
5) Get a baking pan and cover it with aluminum foil. Spray that foil with your favorite non-stick spray. If you don't the chips will stick, and will be really hard to remove.
6) Lay your oil-coated potato slices in a single layer on the baking sheet.
7) Heat your oven to 400 degrees (F), set the timer for twenty minutes. This isn't the total cooking time, since we will watching them to see when they are done.
8) Put the potatoes into the oven and keep an eye on them. They are done when the edges start to curl up. I like mine a little more crispy, so I left mine in a little longer. It's another personal preference thing that you can play around with.
9) When the chips are done, pull them out and set them aside to cool. If you want to put some seasoning on them, this is the time to do it. Most people will add a little salt, but you can get creative with your toppings. I like mine with some black pepper and Old Bay seasoning.
10) Enjoy your chips!
2) Wash your potatoes. Peel them if you want to, but I like to leave the skin on.
3) Slice the potatoes between one-eighth and one-sixteenth inches thick (about 2-6 mm for you non-American readers), use a mandolin if you have one. Thickness is something that you can experiment with, it's mostly preference, but it has a pretty big effect on cooking time.
3) Put all of your sliced potatoes into a bowl. Add about a teaspoon of your favorite oil (I like olive oil).
4) Toss the potato slices in the oil. Slowly add more oil and toss if you need to. Go with about a teaspoon at a time. Only add enough to coat, if you have oil pooling in the bottom of the bowl, you have added too much.
5) Get a baking pan and cover it with aluminum foil. Spray that foil with your favorite non-stick spray. If you don't the chips will stick, and will be really hard to remove.
6) Lay your oil-coated potato slices in a single layer on the baking sheet.
7) Heat your oven to 400 degrees (F), set the timer for twenty minutes. This isn't the total cooking time, since we will watching them to see when they are done.
8) Put the potatoes into the oven and keep an eye on them. They are done when the edges start to curl up. I like mine a little more crispy, so I left mine in a little longer. It's another personal preference thing that you can play around with.
9) When the chips are done, pull them out and set them aside to cool. If you want to put some seasoning on them, this is the time to do it. Most people will add a little salt, but you can get creative with your toppings. I like mine with some black pepper and Old Bay seasoning.
10) Enjoy your chips!
be carefull of using kitchen beg a help or companion always
- be carefull of using kitchen beg a help or companion always
Everyone loves potato chips. The only things more American are Natural Light and arson. We thought we would share our way of making our own potato chips with you. They are HALF the price, HALF the fat, TWICE the flavor, and TWICE as awesome- plus you can make them any kind of crazy flavor you want to. They are healthier and tastier because they are baked, not deep-fried. Baked chips are expensive in stores, but you can make them for next to nothing.
