Chips make a great snack anytime of the day!
Why eat the store bought kind when you can make your own delicious, salty potato chips at home?
Anne Burrell teaches us how to make delicious, crispy, crunchy potato chips. It’s so simple, we wonder why we haven’t done this before?!
Sure, she uses the 2 techniques that can be scary for home cooks – brining and frying. But this teacher-slash-restaurant chef is here to show us that we can do it.
First, she cuts her potatoes razor thin so they can be very crunchy when fried. Then she prepares her brine of sherry vinegar, water, sugar, and salt. Place the raw potatoes in the brine overnight.
It’s very important to brine them overnight since this is where the majority of the vinegar flavor will be coming from. So don’t skimp!
Once the brining period is done, dry off batches of chips on some paper towels. It’s important to get them as dry as possible so they don’t splatter at you when they fry.
Now it’s time to fry them up. Anne recommends doing it in batches so they don’t all clump together and crowd each other in the pot. Make sure the frying oil is the right temperature too, or you’ll have some soggy sad chips.
Serve these chips with any sandwich or burger you can think of, or just eat them plain!
Homemade Chips Ingredients:
- 2 cups water
- 1 cup sherry vinegar
- 2 tablespoons kosher salt, plus extra for seasoning
- 2 tablespoons sugar
- 2 large baking potatoes, such as Idaho, peeled and shaved into thin slices
- Peanut or veggie oil, for frying
