March 14, 2013

Tailgate Recipes: Homemade Potato Chips

Today, March 14th, is National Potato Chip Day. And since potato chips are a staple of any tailgate, I thought I would share my recipe for homemade potato chips. These are delish!

  • 2 pounds of fingerling potatoes (Russet, Yukon Gold or Idaho work)
  • Canola oil for deep frying
  • Salt
Preparation: Wash and peel the potatoes. Slice very thin. Use a sharp knife or food processor with a thin slicing blade. Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best. Dry well. Fry in hot oil at 380 degrees until a light golden brown. Work in batches of 10-12. Drain on paper towels. Salt lightly. These can be kept for some time if they are sealed into plastic bags. 

Serve with avocado ranch dip or blue cheese dipping sauce

You can also make them on the grill, at the tailgate. Here is the recipe

History of the Potato Chip: Potato Chips were first made in 1853 while Commodore Cornelius Vanderbilt was on vacation in New York.  At one restaurant, he kept sending his fried potatoes back to the kitchen because he said they were "too thick".  The chef, George Crum, decided that he would cut them into paper-thin slices, boil them in oil, fry them, and salt them as a joke to the Commodore.  It backfired.  They became an instant success and the restaurant was well known for them.

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