Nicki Sizemore from the Fine Cooking test kitchen demonstrates how to create crispy, homemade potato chips from scratch. She emphasizes that homemade versions are fresher and have a better texture than store-bought options.
Step-by-Step Process:
1. Preparation: Choose Russet potatoes, peel them, and use a mandoline to slice them into consistent, thin pieces (1/16 of an inch).
2. Starch Removal: Soak the slices in ice water to prevent oxidation and wash away excess starch, which ensures maximum crispiness.
3. Drying: Use a salad spinner to remove all moisture from the potato slices. This is a critical step for achieving the perfect crunch.
4. Frying: Heat your oil to between 350 and 360 degrees and fry the chips in small batches to avoid overcrowding the pot.
Serving Suggestions:
While the chips are delicious on their own, Nicki demonstrates how to elevate them into an elegant appetizer by topping them with fresh ricotta cheese, hummus, or creme fraiche, finished with fresh herbs like mint, dill, or chives.
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