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Anyone ever make potato chips?



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GETMOJOBACK
Posts: 135
2/15/11 1:15 A

Wow the zucchini chips is a wonderful idea! I am going to make these tomorrow!

Thank you!

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SHELBSYD
SparkPoints: (33,981)
Fitness Minutes: (37,817)
Posts: 1,466
1/28/11 7:10 A

Oh man! I am going to try zucchini chips, maybe I''ll make them tonight? That sounds so good!!!



MELISSAEUDY
SparkPoints: (325)
Fitness Minutes: (221)
Posts: 73
1/28/11 12:55 A

Try zucchini chips! Slice thinly, dip in egg whites, coat with a mixture of bread crumbs, parmasean cheese, and any spices you wish. Bake at 450 for six min on each side. (I turn my oven off and let them keep baking for extra crisp!) They are great! My kids even love them!!!



SCRAPLYN
Posts: 264
1/25/11 1:45 P

I have a cheapie mandoline (similar to one of those Boerner V-slicer things). Sometimes I slice my chips TOO thin. But I highly recommend the 30 dollar investment to get one of these. Besides slicing thin potatos, it makes short work (and less tears) of finely dicing onions.

A friend of mine bought one of those microwave potato chip makers. It's basically a little rack that you set your potato slices up in and nuke them. She says it works great but I'm skeptical.



OCWIFEY1
SparkPoints: (39,384)
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Posts: 1,620
1/25/11 11:40 A

I also bake them, the hardest part is slicing them thin, other than that they usually turn out great. You can experiment different ways to get them crispy in the oven. I sometimes lay them on a wire rack on top of a baking sheet, this helps. I also bake sweet potatoes in the same way.



SHELBSYD
SparkPoints: (33,981)
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1/24/11 7:14 P

Awesome Scraplyn! Thats exactly what i want to do!! Thank you!



SCRAPLYN
Posts: 264
1/24/11 6:46 P

I bake them. Thinly slice something like a yukon gold or russet baking potato (a non waxy type of potato). Cover a cookie sheet with tin foil and lightly spray it with oil. Make sure the surface is covered. Place potatos in a single layer and lightly spray tops with oil. Bake at 375F until crispy. Gently remove the chips and place on paper towels. Lightly salt if you like (while they're still warm).

You can do two sheets of chips at once, just switch racks with them halfway through. If any chips look like they're going to burn before the others are done, just remove them to paper towels early.





TLPSR523
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Posts: 790
1/23/11 9:00 A

First off, use a good oil, peanut or a light veg oil. Slice your potatoes thin, wash good, heat your oil. When you think it's hot enough, about 350 degrees, take one chip, and stick the edge of it in the oil, but make sure they are DRY. If not dry they will start spitting on you and you could get burned. If the chip starts bubbling add more ships and cook until they start to turn brown. Take them out and drip dry. Add a sprinkle of sea salt to give then a great taste.



SHELBSYD
SparkPoints: (33,981)
Fitness Minutes: (37,817)
Posts: 1,466
1/22/11 7:03 P

I want to make potato chips, but I'm not sure of the tempature and the pan to use. Anyone ever make your own?



 
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