One of the best parts of cooking with Nate is that whenever we want to get a little creative in the kitchen, we open our cabinets to see how we can turn something ordinary into extraordinary by using ingredients that we already have on hand. During one of these creative bouts, Nate and I were craving a little snack to complement our dinner when we found a few unused yukon potatoes leftover from a previous meal. We thought, “what better way to use these than to make our own homemade chips?” A big batch of hot olive oil, some slices of potatoes and a dash of spices later, we made one of the simplest yet most satisfying side dishes.
Our homemade chips are now a go-to snack, giving us the crunch and flavor we’re looking for and since they only take a few minutes to make, we tend to have them on more than one occasion. Whether we’re having breaded chicken, quesadillas or my favorite, Nate’s packed burgers, these are an original twist on a regular potato chip. The best part is that you can season and slice them however you want. While Nate likes them thin and crispy, I prefer them thick and soft and so we usually make a batch of both (Nate even likes to dip them in his “Famous Buffalo Sauce” seen here). All you need are essentials that are already in the pantry: olive oil, salt, pepper and garlic salt. You can even add different spices to customize them to your own tastes. I love this Tessipe and I hope you do, too!
What you will need:
1 Large Gold Yukon Potato
1) Lay the potato horizontally on a cutting board. Slightly cut off both ends of the potato.
2) With a very sharp knife, cut the potato into thin slices. For crispy chips, cut very thin slices. For softer chips, cut thicker slices.
3) In a big saucepan, coat the bottom with a 2 centimeter layer of olive oil. Heat on medium/low until it is very hot.
4) Add the potato slices in batches, frying until they are golden brown on each side. About 2-3 minutes on each side.
5) Add a generous amount of salt, pepper and garlic salt to taste.
6) Remove chips from hot olive oil and place on a plate lined with paper towels to remove the excess oil.
7) Repeat with the rest of the potato slices.