How to make homemade potato chips is a fairly simple undertaking but there are a couple of things which have to be considered carefully if the procedure is not to go drastically wrong and the homemade potato chips turn out to be virtually inedible.
The first point to consider in how to make homemade potato chips - or indeed any potato recipe - is the type of potato to be used. There are many different types of potato available and the fact is that some are well suited for a particular purpose while others are not. If you are unsure as to the brand of potato available in your locale which is best suited to making homemade potato chips, simply ask your greengrocer for advice or perform an online search of the varieties available and determine the purposes for which they are suited.
It is important also to choose the correct fat or oil when deeming how to make homemade potato chips. For health reasons, it is better to use oil than fat and the oil which is used should be one which is suited to high cooking temperatures and not such as olive oil which is likely to burn. Sunflower or vegetable oils are perfect for the purpose.
Peel the potato carefully and then using the potato peeler, peel chips from the actual potato. This can be done with a knife but is extremely difficult and even dangerous in the event that the knife should slip. Drop each chip in to a basin of cold water as you peel it to prevent discolouration and leave them there until just before you are ready to cook them.
Pour sufficient oil in to a large pot or fryer that you will be able to fry a reasonable number of homemade potato chips simultaneously without the pot or fryer becoming overcrowded. Bring it up to a fairly high heat, so that when water is sprinkled in to it there is an angry sounding hiss.
Remove the chips from the water and dry them carefully as best you can in a clean tea towel or some kitchen paper. Take a generous handful and place them on to a slotted spoon or equivalent implement and place them carefully in to the hot oil. The oil should immediately begin to bubble up if it is hot enough. Fry the chips for a couple of minutes until nicely golden.
Remove the chips from the oil to a colander lined with kitchen paper to drain and then spread them on a clean plate to cool.