homemade fried potato chips

According to the Smithsonian magazine, England’s earliest known recipe for chips dates to 1817.  In 1853 in upstate New York Chef George Crum worked at Moon’s Lake House restaurant.  He prepared thinly sliced potatoes and fried them to a crisp after Cornelius Vanderbilt sent back his french fries saying they weren’t cooked enough.  It was intended as a prank for Cornelius Vanderbilt. However, the crispy chips were a hit with Vanderbilt.

When Covid-19 forced people to stay home, many of us found solace in a snack: potato chips. The crispy treats enjoyed around a $350 million increase in sales from 2019 to 2020. When the chips are down, it seems, Americans gobble them up.

Homemade chips are super easy to make and only require two ingredients.  The trick is to ensure the sliced potatoes have their starch removed (rinsing in water) and dried.  The chips won’t crisp up if there’s any moisture in the slices.  To take the humble chip up a notch, be like a Roman; dress with freshly grated pecorino and ground black pepper (cacio e pepe).  Mangia!

you will need

4 large potatoes, scrubbed clean
canola oil
grated pecorino cheese
ground pepper

method

Peel the skins of the potatoes. In a bowl add the potato peelings. Top with running water and give the peelings a good rinse. This will help release any starch and and dirt that might still be attached. Drain and rinse again. Drain and pat dry with a paper towel. Heat cooking oil in a large pot. When the oil comes to 365f (185c) add potato peelings. Fry until golden. Remove and place onto a wire rack lined with paper towel.

While the chips are still warm, place them in a bowl and add the cheese and black pepper. Gently toss to combine.  Serve immediately.

the culinary chase’s note:

Add cheese and pepper according to your preference. Enjoy!