The secret to making potato chips in a pan of oil or in the oven is to rinse the sliced potatoes with cold water to remove the starch. If you don't remove the starch, the slices start to crisp before they cook through and you'll end up with either crisp potato chips that are partially raw, or cooked chips that are burnt on the outside.
- Wash potatoes, let drain.
- Use a mandolin to slice thinly.
- Rinse sliced potatoes with cold water to remove the starch and let drain, or pat off excess water.
- Fry in hot canola oil till crisp, place on paper towel to blot excess oil and let cool.
Oven-Baked Chips with Malt Vinegar
- 4 medium Yukon Gold or red potatoes, scrubbed (about 2-1/2 lbs)
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- malt vinegar for drizzling
- Slice potatoes into 1/4 inch thick rounds.
- Rinse with cold water, drain.
- Heat oven to 425 degrees F.
- Place two baking sheets in the preheated oven, and let them heat up about 10 minutes.
- Toss potato slices with olive oil, salt and pepper.
- Remove hot baking sheets from oven and arrange potato slices in a single layer.
- Return sheets to oven and bake potatoes until golden on the bottom side, about 30 minutes.
- Turn potatoes over and bake until golden all over, about another 15 minutes.
- Remove cooked potatoes from oven, drizzle with vinegar, serve immediately.
