{"id":4700,"date":"2014-09-13T01:56:59","date_gmt":"2014-09-13T01:56:59","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/oven-fried-potato-chips\/"},"modified":"2022-06-01T08:45:00","modified_gmt":"2022-06-01T15:45:00","slug":"potato-chips-two-ways","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/potato-chips-two-ways\/","title":{"rendered":"Potato Chips TWO WAYS"},"content":{"rendered":"

Steps for all below recipes<\/h1>\n
    \n
  1. Slice russet potato into very thin slices on mandolin – about 1\/8 inch
    \nIf doing by hand, be very careful, but get as thin as possible.<\/li>\n
  2. Soak in the very cold heavily salted water for 20 minutes\n
      \n
    1. If making salt and vinegar chips, also add 1\/2 C vinegar to soak<\/li>\n<\/ol>\n<\/li>\n
    2. Strain potatoes<\/li>\n
    3. Spread on towel to dry completely or pat try
      \nThey must be absolutely dry to brown properly<\/li>\n<\/ol>\n

      Oven fried potato chips<\/span><\/strong><\/h2>\n
        \n
      1. Line 2 baking sheet with parchment paper and drizzle with canola oil.  Spread till thin and covered<\/li>\n
      2. Place slices on baking pan in one even layer.  Don’t overlap.<\/li>\n
      3. Brush the top with oil as well, then sprinkle with salt and  just a bit of ground pepper<\/li>\n
      4. Place in oven at 400\u00b0 for 20-30 minutes, flipping halfway through<\/li>\n
      5. When you flip them, sprinkle with Maldon salt, and a touch of pepper<\/li>\n
      6. Drain on paper towel.<\/li>\n<\/ol>\n

        Canola Potato Chips<\/strong><\/span><\/h2>\n
          \n
        1. Heat 2 quarts canola oil in Dutch oven to 350-360\u00ba<\/li>\n
        2. Drop chips 1 at a time into hot oil – 1 second between each chip<\/li>\n
        3. Move continually with a spider strainer<\/li>\n
        4. Adjust temperature to try to maintain the 350\u00ba temperature.<\/li>\n
        5. Remove to a paper towel and sprinkle with salt while they are still hot<\/li>\n<\/ol>\n