So, does anyone here make their own chips?
My roommate and I decided to try and make our own tortilla chips we bought a pack of corn tortillas and cut them into quarters. Then we fill our pan with oil and heat it up. When the oil is hot enough we throw in enough tortillas to cover the surface. Then when we think they're ready we flip them over. We noticed that if we salt them while they cook the salt sticks better and the chip taste better. We've had a lot of success with making these and can turn out a nice batch of chips to eat with home made queso or salsa.

The main reason I made this thread was because I wanted to try making potato chips. I bought a small potato to try out tonight. I couldn't really cut a thin enough slice so they turned out more like a thin round french fry, I cooked them the same way as the tortilla. Do you think thickness is my only concern?

Add some sugar, as well as salt. It makes a difference.

If you want to do things the easy way, pick up a multipurpose (cheese) grater that does slices.

A mandoline is exactly what you need, and thankfully with the way things are going in the whole foody world. Appliances and tools like that are becoming more accessible for those who could not have afforded them even a few years ago.
http://img.nextag.com/image/Williams-Sonoma-WS-OXO/1/000/006/046/668/604666884.jpg

http://www.williams-sonoma.com/produ...cm_ite=default

Just an example of how cheap you can get one, and honestly if you're only using it for making potato chips etc then this should last you quite a while.

As Euda said salt is quite an important element. I believe that it acts as an absorber of water, the dehydration of the potato slices causing them to thin.

Cool thanks for the advice. Besides sugar, any advice on the actual cooking process.

I agree with the sugar suggestion, not too much though, but it does help bring out the flavour.

How hot is your oil?

This.

But make sure it has the attachments for either french fries or normal(fish shop) chips. And they should all have the slicer, either straight or corrugated.

Deep fry is the best way. Just get a pot full of oil, preferably secured from tipping. Pour some vegetable oil into the pot(~10-15cm) and heat to 175-185C(for normal chips, not sure on crisp's/french fries). Cook for 2-3 minutes, or until whenever you want them done.

An d of course add salt to the end, and remember to dry the moisture off the chips before you stick them in.

tbh I dunno, the setting is on 7 out of 10.

Best thing ever if you like home made chips, I picked one up at a kitchen outlet store a few years back.

after cutting the taters nice an thin i would soak them in some water for about a half hour. then drain an pat dry. the reason you do this is to remove some of the starch in the tater, this will help it cook up crisper. another tip is only fry em for a bit. then take em out an let em rest for a bit. then re fry them, this time cooking till golden, this will insure perfect crunchiness. as far as toppings go, i would dust em with some salt, sugar, an cummin right after they come out of the grease.


happy frying.

thanks for the tips.