How to Make Homemade Potato Chips
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- Опубликовано: 21 июл 2024
- Homemade potato chips are easier than you think.
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If you put the potato slices into a colander or strainer and then dip into a large bowl and agitate/swirl the the colander a few times the process of removing starch goes a little faster!
Thanks for this video as it is a great help to those who cannot eat store bought chips due to their sodium content!
You can greatly decrease the amount of salt if you use MSG too. (it's not the 'boggy man' that they scared you with back in the 80's. It's very safe in small, average quantities)
OK, I've had fresh-made potato chips and they are a revelation, but seeing how much work (and mess) is involved, someone else is going to be making them for the foreseeable future.
ruclips.net/video/7L0w7PcY6o0/видео.html
see this video .....
easy recipe
Lol lazy much? And what's so messy about cutting a potato and deep frying them? Lol 😆 now onion rings are messy
@@nashbone7987 fr lmao
@@Anu.Patel. If I had seen that video first I wouldn't have had reason to say the process was too complex or messy. Thanks. However, alum is not something I've seen locally. If he had said what it does, maybe a substitute would come to mind, like baking soda. Thanks again (don't know why it took a year for me to be notified of your reply).
@DOGS LOL Bee boo boo bop boo-boo bop? I think.
This is almost how I make them. _EXCEPT....._
I fry twice. Once cooked about half way through at 280 to 290 degrees, and again after they've COMPLETELY cooled at 400 until done. _'Double frying'_ is a trick used for many fried foods, from chicken to french fries, because the second high heat drives off any oil.
I've also found giving the finished (and salted) chips a good shake in a brown paper bag works better then draining on paper towel. (but if you've done the second fry right, there won't be much oil to drain off)
par boiling is NOT neccesary and makes for soggier chips tbh.. just cut them thin, rinse starch out, and dry VERY WELL before frying at 350 farenheit for around 3 minutes
A champion recipe 💪
Thanks for instructions, I managed to do my first home-made chips and they're awesome!
great instructions and not a lot of fluff, thank you for this video!
finally a great step by step that shows all the important details. ATK is the best.
This saved my life. I had a project due and this was my savior
I have wanted to try to do this for awhile. This gets me started in the right direction. thanks
remember to cut the potato in half with a CHEF's knife. not a pairing knife, not a santoku. only a CHEF's knife will do Hahahah
@@TakashiLikesMetal LOL!! I thought the same thing. Surprised she didn't say a v-mandolin.
Why are you piling the finished chips on top of each other on the paper towel? Wouldn’t it be better to spread them out so the grease can absorb into the paper towel?
My granddaughter & I were just talking about making some chips.
Nice and simple. Thank you.
I find adding 2 tablespoons or vinegar to the water gives a very crispy chip when frying.
Thank you, Valerie. I rinse & soak for 2hrs. The slices are batch fried after drying, 1/2 potato makes a batch. My frier is the FryDaddy+ which has no temp control but tops @ 385. Slices are twice fried w/skin on. First fry temp settles@325 for 7 min. Leave in basket & cool 15min. Second fry is time to reach color, crispness. Drain & season for perfect chips, fin temp 382.
Valerie - That makes sense. The vinegar keeps the potato from turning into mush.
I boil potatoes cut for fries in vinegar and salt. Maybe also add salt to your boil to add more flavor.
Thanks for the tip.
So I saw this recipe and went to try it. I realized that my mandoline did not have a safety thingy so I thought I will just be very careful. Word to the wise USE A SAFETY THING or just be smarter than me. Have a great day :)
Thanks for the video! Not all of us are lazy... and rude 🤢
Can’t want to try this out this weekend
Thank you! For video!
And if you really want to Salt or season your chips thoroughly use a stainless steel mixing bowl put your kosher salt in the mixing bowl and toss your chips
Great! How long can you store them for?
I am a 30 year old novice cook that thanks you!
Excellent video I'll try this next time!
very nice
use a little vinegar in the rinse and it will help suck the starch out.
"keep the faith people, and keep on keeping on"
There are a lot of internet hoaxes surrounding vinegar.
+mad thumbs .... that's where common sense come's in, or lack thereof and my grandma didn't have internet 40yrs ago when she taught me.
"keep the faith people, and keep on keeping on"
I have never tried boiling as my approach is twice fry. Get cooking area organized & there will be no mess. Potato soak after slicing w/water changes is 2hrs. Divide into batch size and dry before 1st fry, leave in basket w/2nd fry in 15min. Pull & season when color & crispness are acquired. (See Reply to Valerie below)
Thank you, 💕
Yeah....I think after this video I rather settle with the greasy oversalted storebought option.
I just made some the other day. Cutting the chips too thin was a problem. I did microwave, air fryer and oil frying. Thin chips did better in the microwave.
No starch? No problem! Starch? Also no problem. Just takes longer. I really love these kinds of "how it's made" videos since I can imagine gigantic vats of oil at a Lays factory. Would I still be able to make these if I chop the potatoes by hand instead of by mandoline? Don't have one yet :(
Yes, you can. my mom used to make them that way, but it takes forever to slice large batches.
@@waleeed24Good to know! Thank you for sharing that with me!
Galaxy Hoodie Guy "Would I still be able to make these if I chop the potatoes by hand instead of by mandoline?"
You can slice the potatoes by hand; a mandoline just makes it faster and easier. If you're slicing by hand, make sure you have a VERY sharp knife with a thin blade; a Victorinox chef's knife is perfect. Take your time to insure even thickness of the slices.
I returned the mandolin because they weren't near as good as by hand. - Actually not even acceptable to me.
mad thumbs - America’s test kitchen does a good review of different mandolins, which I found very helpful.
where do i download a mandelyne
Awesome share 👍👌👍👌👍👌👍👌👍👌👍👌👍👌👍👌😍😍😍
Is there a man worthy mandoline? One that's all metal and not flimsy as a tampon in the wind? Thanks, from Poland.
I love this. I want a healthier oil option but not coconut oil. Would avacado oil be okay? I avoid canola like the plague and I'm sensitive and get a headache with palm, corn and safflower oils
Peanut oil. Expensive in stores cheap on Amazon.
@@hearttoheart4me Thanks for the tip!
Avocado oil it is wonderful!!
I use it all the time.
Slice em rinse em dry em fry em. No need to par boil
Yeah. I believe the parboiling is only required for making fries to ensure that they will be fluffy on the inside.
If you don’t have a guard for your mandolin, please be very careful. Those things are incredibly dangerous. More people get injured using them than any other kitchen equipment, and it’s incredibly easy to peel your hand or sever your finger tip.
Yup! I've done it. It's amazing how fast that last inch or two can go.
I hurt a finger pretty bad with a mandolin. It chopped a big chunk of skin from the top of my finger. It took weeks for the skin to grow back. Nasty instrument! You get overconfident and then chop chop😂
Great video and very professional presentation. Very simple explained. I have subscribed.Thank you. P.S. I agree with comments about music. Your beautiful voice is enough.
Can use the same steps to make french fries.
The par cooking is more important for the fries.
@@madthumbs1564I got cooking fries down to a science after being hone so long(I just graduated high school), and now that I'm on Christmas break from my job I'm gonna learn how to make hot sauces and chips😎.
can these be made without frying in oil?
airfry
"keep the faith people, and keep on keeping on"
Bake with a light coating of oil.
Wow. I feel personally attacked.
Its not that hard..just use a different potatoes. I use red gems.they work great. Slice and pat with paper towel.
Put into heated fryer..remove and put in paper towel to drain a bit. Salt to taste or season salt. They don't have to be super crispy although these will be very crispy and very tasty..
They get gobbled up quickly.
I got no mandolin slicer at home. :(
Dat aint a "large" bowl.
Use sweet potatoes
Add a tablespoon of white vinegar to the boiling water and you will get crispier chips.
What kind of oil do you use?
Use lard and unprocessed salt and these would be perfect. The latest research on vegetables oils suggest there use should be curtailed.
don't consume seed oils
I am watching this cuz I’m eating potato chips
So it's basically french fries, but a different shape.
If you really want to make potato chips at home get you a Bron mandolin seriously
Just buy a bag of Snaps....
America’s Test Kitchen: Please get rid of the unnecessary, distracting, annoying music!
its called background music, literally every video has it. it makes the video better. if you cant handle background music than i suggest you dont watch youtube because EVERYONE uses it
@@AntHauk wow you do not care if ppl that have hearing issues find that background music blocks the ability to listen clearly.
Girl shush if you don't like it don't watch it. U sound so dumb
@blj1964 Oh shut up with that crap. Adapt to the situation turn your subtitles on and the volume off. The world is not always gonna work in your favor. Figure it out or don't do it.
Completely agree. Public domain music just ruins any and all vids
Chips just $2 a bag
So practically thin french fries
Is this a science experiment or 🥔 chips making?
Fry chips once and then bake those. Don't double fry them.
About 2 millimeters in the civilized world. 😉
there was a chips ☺ 100comments
Distracting background music
Tell the recipe without any mandoline
Chanda Katt0 do everything the same but use a Y-type potato peeler or the side of your box grater that has the slice option. If you don’t have either, then you’ll have to do your best with a knife.
Just use a food dehydrator. You don't need all that grease.
They ain't Lay's.
I can’t see why these would be better or cheaper than good store bought chips. Not worth wasting the oil on this
Jason Mazurek you can reuse the oil, just funnel it through some cheesecloth
Jason Mazurek
It's fun!!! Jeez.
But I like soggy, greasy, oversalted chips!
what a waste of water and paper for the sake of junk food.
I've had better results from russets, 3 rinses, no par cooking, no towels, and hand cut with a chef's knife. I think her uneven cooking was uneven slices (why I returned a mandolin).
Junk food?
@@janepoultney5207 Agreed!
Forget the oil, put them in an air fryer.
All Stores Please lower the price of all Military and Local for all brands of Potato Chip Products and Accessories and Production Cost Now That's too much $$ The Whole World Now Pray
or buy some potato chips
Don't use seed oil for the love of god.
Purchasing not home-made potatoe chips is a complete waste of money. For an average bag for one person you barely get one whole potatoe in air filled bag and loads of salt which I love and don't worry about. The cost of the tuber for the manufacturer is probably not even 10¢, not counting oil, fuel, etc. the whole deal costs them not even 20¢ if that much and all these millions of fools paying say $2.00. Completely ridiculous!!! As for home made, the wasted 1 / 2 gallon of oil is environmentally a waste. Yes I love it but I rarely purchase it and I will not make it at home!!! These companies have a good racket going!!
Robert Telarket
It's not as of a bag of chips is expensive though. And the savings in time and energy are substantial with the store bought chips. No different than buying premade bread.
@@janepoultney5207 Boom!
Ya know you can "reuse" the oil, right?
@@josephrabor222this is what made me laugh at OPs comment lol. As long as you don't completely mess up your oil, it can be reused. On top of that. The woman's uses that much oil because it cooks more at a time, but you don't need to use that much lol. It's just takes longer if you use less
2 quarts of oil? Yea 15 bucks of oil….everyone can do that.
$15? Damn! Where are you buying your oil?
I'm paying around four bucks a quart here in the Portland area.
@@oregonpatriot1570 2 quartz of oil is 1/2 gallon. Unless your buying soy oil which will work but the cheapest your are gonna spend roughly 15 bucks per half gallon either for corn, canola, olive etc....and those are the cheap ones. For that price its not feasible to make your own chips unless your frying a chit ton.
even if your paying 4 bucks a qt. thats 8 bucks in oil for chips not including your potatoes. Which again makes this recipe only for the 1 percent.
@@Handofseeds First, you don't need two quarts to fry stuff like this. One will do. Next, you're assuming that oil can only be used once. As long as you keep the bits of batter and food out of it and don't over heat it, it can be used many times. I do a lot of deep frying and keep my oil clean and separated so I don't end up with chicken that has a fish taste. I picked up a few things yesterday, and canola oil was one of them. I paid $3.29. Hardly something _"only for the 1 percent._
Tell me hurry up
"1/16 of an inch." Lol
What do you find funny about that?
@@seikibrian8641 He probably thinks 1/16" is too small, because _his_ is 1/2 inch.
_Mines bigger than yours_
This video is informative and professional, but not entertaining. It felt like I was watching an in-house training video for some corporation.
Too much work and way too much mess and way to much clean up. If all you do is cook 24/7...then maybe.
Have ya tried the chips? LOL
Nah, it's one of those things you try once or twice, just for fun. People who really like to cook tend to like to try new things now and then.
Its really not that much to do tho...
It’s really not a lot lol. Plus it tastes way better than any store bought chips you can get. I am an accountant by profession but I prefer making most of my foods from scratch as much as possible. I make my own stock, grind my own flour, pasta, bread etc. I don’t cook 24/7 and sometimes it gets incredibly busy at work due to tax season etc. With modern technology like slow cookers, freezers, food processors, blenders, etc. makes it very possible to do all this while doing other things. You just have to be willing to do it for both your health and tastebuds.
@@SummeRain783exactly! I'm retired now but I was a very busy tattoo artist and I still made time to make my children's food from scratch as much as possible. And recently there was a huge scandal with tons of Organic baby food products being recalled for high levels of arsenic and lead. You really don't know what's in your food unless you make it yourself!
That ugly smile threw me off on the thumbnail it’s face is scary
CRISPS! They are called crisps and they were invented in England.
What's a "safety holder"? .... LAME!
She makes it sound way too technical lol
We didn't hear the crisp, so... no like.
Oh my word!! Where is Mr. Christopher Kimmel? I used watch America's Test kitchen cause Mr.Kimmel made the show seem more Americana now its more businessy impersonal and too Structured . well you really...your company has ruined the show.