Traditional recipes

Making Potato Chips All-Natural

Making Potato Chips All-Natural

Walking into a deli these days means all kinds of options when it comes to potato chips. It’s not just about a shelf of brands to choose from, anymore, now it’s now choosing that brand, and then picking from tons of flavors. You’ll see a jalapeño flavor, a freshly cracked pepper and sea salt flavor, and a sour cream and onion flavor, and you might like one brand's version much more than another.

What you might not consider about the potato chips you’re buying, though, is what goes into them, and what kinds of ingredients are used to make them. Charlotte Cooke, of Mamaroneck, N.Y., does, and she’s taking a different angle on the potato business with her new company Crazy Spuds. Crazy Spuds makes all-natural, herb-infused potato chips made from locally sourced and organic ingredients. While it’s still in its growing stages, Crazy Spuds has already developed a line of four different flavors, including a classic cracked black pepper and sea salt; a margarita flavor with lime zest and sea salt; a pesto flavor made with basil, Parmesan, and toasted garlic; and what she calls "heavenly," made with Italian truffle oil with infused garlic.

Cooke is taking the potato chip business to a different level, because, as she told us, just because a bag says it’s all-natural, doesn't mean it actually is. Most potato chips are made with processed ingredients and chemicals, and she is determined to stay all-natural with Crazy Spuds. She slices each potato by hand, soaks them overnight in water to remove extra starch, and fries them in small batches in organic canola oil. Cooke is even growing some of the herbs used to make her potato chips in her backyard garden, and she’s innovating new types and ways to season her chips.

Like all good things in life, Crazy Spuds is starting small. Currently the company is making each batch to order, and until the website is finished, you can email Cooke at [email protected] and follow her progress on Instagram.

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce


Potato Chips

Potato Chips is my all time favorite crispy thin wafer made with just 2 ingredients - potato and salt, this is an excellent side for variety rice and a good companion for a lemon rice. Lets see how to make this super easy potato chips.

Quantity Ingredients for making Potato Chips
1.5 kgPotato
1 tbsp Salt
2 tbsp Water
1 tsp Chili powder

Oil for Frying

Cooking Method

Step 2) In a small bowl dissolve salt in water and keep it aside.

Step 3) Once the oil is nice and hot drop the potato slices one by one and also sprinkle few drops of salt water and fry until the potatoes and nice and crispy.

Step 4) After frying all the pottaoes sprinkle some chili powder and shake well.

That's it our delicious crispy potato chips / lays chips are ready to be served.


The Spruce Eats / Kristina Vanni

Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.

The Spruce Eats / Kristina Vanni

In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.

The Spruce Eats / Kristina Vanni

Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don't brown and overcook.

The Spruce Eats / Kristina Vanni

Allow chips to cool completely. Serve and enjoy.

The Spruce Eats / Kristina Vanni

What Are the Healthiest Chips?

While baked chips are not always significantly healthier than the deep-fried variety, this particular recipe has less than a tenth of the fat content of traditional potato chips. If you have an air fryer, you can cut the fat even further with an air fryer potato chips recipe, which only uses a 1/2 tablespoon of oil per 1 pound of potatoes.

Why Are My Chips Burning?

There could be several reasons. The altitude, your particular oven, the type of potatoes you're using, and how thinly they're sliced can all affect cooking time. It is important that all your chips are sliced as evenly as possible, to ensure that some don't burn while others are still cooking. Russet potatoes have a high starch content (Yukon Golds slightly less so), which is precisely what makes them get that golden brown color that's so perfect for potato chips. This same quality, however, is what makes them burn quickly toward the end of the cooking process. Soaking your potatoes in a cold-water bath beforehand will help because it removes some of the surface starch that otherwise browns. If this is your first time making this recipe, bake your chips on the uppermost rack, keeping a careful eye on them. Check them after about 15 minutes and then every three minutes thereafter (ideally through the oven window, not by opening the door and letting heat escape).

Why Are My Homemade Chips Soggy?

There could be a few culprits. Not patting the potatoes completely dry before putting them in the oven can cause them to partially steam instead of bake. This is arguably the most important step in ensuring crispy chips. If your oven temperature is set too low (affected by altitude and your oven's particularities), the potatoes will not crisp up as intended. And finally, if you put too much oil on them or slice them too thickly, they can also become soggy.

Why Do You Soak Potatoes in Water Before Frying?

Soaking the sliced potatoes before baking helps the chips not to burn. It does this by removing surface starch that would otherwise quickly brown. By allowing the potatoes to cook longer without burning, it also ensures a crispier chip. While soaking is not a necessary step, it is a common one. When deep-frying fries, soaking potatoes also helps to prevent the fries from sticking together.

How Do You Store Homemade Chips?

Allow them to cool completely—this is a must. Otherwise, residual evaporating heat will lead them to eventually become soggy or stale-tasting when stored. Place your chips in an airtight container (a food storage bag or container) in a cool, dark place. Room temperature is fine refrigeration is not necessary. They should keep good for several days.


Method for Sun Dried Potato Chips Recipe

1. Select big-sized, new potatoes and scrub the mud thoroughly. Then, rinse it well and peel the skin of the potatoes.

Using a good slicer, slice the potatoes into thin wafers.

2. Keep a big vessel filled with water and salt. After slicing, keep the potato wafers immersed in the salted water. Let the wafers rest in the salted water for 45 minutes.

Now drain and rinse the wafers thoroughly 3-4 times, changing the water every time. With each rinse, the starch content from the potatoes gets removed and water is more clear.

3.Then, drain the potatoes and keep them by side.

Just 3 ingredients are needed to finish the process – drained potatoes, salt, and baking soda.

4. Roll boil water in a large pan. Then, add salt and 1 pinch of baking soda.

5. Add the drained potatoes and blanch for 2-3 minutes only, not more than that else, it breaks or turns mushy.

Then, drain the potatoes immediately and ensure there is no water content.

6. Place each potato slice separately on a damp cloth beneath the blazing sun on your balcony or terrace. Dry it on a cloth or plastic sheet only, not on stainless plates or tray as the wafers stick to it.

Sundry for 2 to 3 days depending on the sunlight. Once completely dry and crispy, store it in an airtight container.

7. For Frying: Heat oil in a pan and add the required quantity of the dried potato wafers.

If it fries up properly and does not burst, then it is dried completely.

8. Drain the fried wafers in a kitchen cloth, so the excess oil gets absorbed.

Sprinkle a little chili powder or pepper powder and toss it well. If needed, adjust with salt.

Enjoy this Sun Dried Potato Chips Recipe as a snack .


Making Potato Chips All-Natural - Recipes

Since National Potato Chip day was this week I thought I would try to make homemade potato chips. Let me just start by saying it was interesting but something I would try again. I wanted to try them three different ways but was only able to get around to doing them two different ways. I tried the chips in the microwave and the oven.

Our friend, Cristal Alvey, was so kind as to let me borrow her Pampered Chef potato chip maker, available here Microwave Chip Maker, which allows you to make potato chips in the microwave. I used my slicer, found here Mandolin Slicer, (which I have an absolute love/hate relationship with- I have a really old one so the new one may be better) to cut the potatoes really thin. I have heard the slicer is much easier and it is a fraction of the cost, Simple Slicer.

Ingredients

Instructions

Here is a picture of the thickness of the slices.

  • I placed the slices on the racks.
  • I then sprinkled them with some of the BBQ seasoning. These only had to cook in the microwave for 6-8 minutes.

They turned out crisp and a lot like kettle chips. I like the BBQ seasoning but would try just salt the next time around because I like plain chips better and my kids couldn't eat the BBQ seasoning due to being processed in a facility with some of their food allergies.

Oven Potato Chips:

  • I looked at several different recipes on the internet and came up with this for making them in the oven. I used the same size slice as I did for the microwave chips but I soaked these in water for hour.
  • I then patted them dry with a towel, places them flat on a baking sheet and rubbed them with olive oil. I then sprinkled a little sea salt on them. Everything I could find on the internet said to bake them at 500 for 15-20 minutes. This is too hot or my slices need to be thicker. Within 8-12 minutes the middle of my chips were starting to get really brown instead of the edges getting brown first. I will say that these still had a good flavor and my two year old even found her stool (that she uses to brush her teeth) and was sneaking them off the tray a little while later. I will try these again at a lesser temperature. I think that 450 would be plenty hot and the slices may need to be a little larger for the oven.

After both attempts I will say the Pampered Chef microwaveable way is the fastest, easiest and less messy of the two methods!

These were something fun to try and something that would be special to do again with my kids for a picnic or just to break up having the same things for side items for lunch. I also like the fact that I know everything that is in the chips that we make at home.

To purchase any of the Pampered Chef items you have seen in this post please check out this site http://www.pamperedchef.biz/cristalalvey or email Cristal Alvey at [email protected] and mention the Recipes We Love Blog for 10% off your order.

We were not provided with any goods for adding the links to the above post and we will not receive any compensation from orders placed. We are just helping out a friend who is a faithful follower of the blog and who was nice enough to let us borrow her chip maker.


How to make crispy potato chips at home | aloo chips recipe (fried & baked) with step wise pictorial and video method.

Potato chips or call it potato waffers or aloo chips, you need no reason and no season to enjoy them. They are our best friends when hunger pangs provoke, best companion while alone or wanna instrument to play the music. (crunch cruch in mouth)…Lol.

Potato chips are look to be an easy recipe but actually they are bit tricky. Right from choosing the right kind of potatoes, properly removing their starch, frying/baking on right temperature are to be followed to the T.

So here we go to learn how to make crispy potato chips at home…

TYPE OF POTATOES BEST FOR CHIPS

To make the perfect kind of chips, you obviously need to choose the best suitable potatoes.

Fresh, firm, and the one free from sprouts are the best for making chips.

They have a reddish skin and you choose the big sized one.

See here below in picture. One type of potatoes have brown skin and the others have red. Red is the right choice.

And if you yourself is not good at identifying the right one, better ask the vendor to give you potatoes for making chips. Yes, mention to him about the chips in particular.

It’s not that chips can’t be made with other kind of potatoes, but yes, the results will be not be as expected.

HOW TO SLICE POTATOES IN CHIPS SHAPE?

Such slicers are conveniently available in market and even almost every family has such slicers.

Though you have not specially and separately purchased potato slicer but most of the graters (kept in every kitchen) do come with potato slicers as an option.

Go to your kitchen and check your grater.

Furthermore, you can slice potatoes if you have food processor.

IF DON’T HAVE A SLICER ?

If your grater doesn’t have an option of potato slicer and you are intending to make chips, don’t disappoint. There’s another way out.

The first method is to cut the potatoes with knife, though this is tedious job. To cut entire potato equally thin, you need to be a pro. So this is for you to see whether you can comply with this method or not.

The second method is easy but it is somewhat kind of compromise with the shape of chips.

You can slice potatoes with peeler we use to peel the skin of fruits or vegetables. Peel entire potato into strips and make them like chips.

Taste and texture will be the same as chips except shape. Again your call please.

DRYING OF POTATOES NOT REQUIRED ?

This is the beauty of this recipe that you don’t need to dry potatoes before frying.

You might have noticed that usually potatoes are sun dried for making chips. And if not sun dried, then at least they are to be pat dried on a kitchen towel.

But here in this recipe, there’s no need to dry potatoes at all in frying method. Though we pat dried them on towel for a minute or two, which is not a big job, we suppose. What you say?

WHAT’S THE ROLE OF ALUM/FITKARI/PHITKARI ?

Though the alum has a very small role to play for 15 to 20 seconds only but it’s role is very vital.

Alum will help to remove the starch from potatoes and at the same time don’t let potatoes to change their colour. So never try to skip alum.

Alum is English name for fitkari, also spelled as phitkari. It is easily available in grossery shops.

It is a kind of transparent salt substance which is used in cooking as well as medicinal purpose.

WHY SPRINKLING OF SALTED WATER?

Sprinkling salted water while frying helps the potatoes in absorbing less oil so that you can have non sticky less oily chips.

IS THIS RECIPE VEGAN AND GLUTENFREE ?

Absolutely yes. There’s no use of dairy or animal product in the recipe. Furthermore there’s no product with gluten.

It is a simple recipe with just potatoes, oil and few spices.

BAKED V/S FRIED CHIPS

If you are looking at this snack from health point of view, then baked version is the best.

It has no oil, not at all. So being low in calories, this is suitable to health conscious people.

On the other hand, if we talk about taste, then this is not a hidden fact that deep fried foods are always have a upper hand over the baked one.

Because of high energy and calorie level, greasy deep fried chips are more delicious.

By saying so doesn’t mean that baked chips aren’t good at taste but yes, little lesser than fried one.

WHY TO OPEN OVEN AGAIN & AGAIN WHILE BAKING CHIPS?

If you have already read the recipe below, you must have noticed that while baking chips, it is suggested to open the door of oven after every 6 to 8 minutes.

Actually, doing so will help the chips to become crispy by releasing out the steam collected inside.

SEASONING OF CHIPS

What spices are available to you or what flavouring you want to cherish, seasoning depends on that.

We divided chips in 3 portions. Sprinkled salt and chilli for spicy flavour, rock salt for eating chips during fasting and onion powder & salt for onion flavoured chips.

You can go for chat masala for chatpata flavour. Tomato powder will give them taste of tomato chips.

So this list can be varied and elaborate. Play with your own whims.

But it is important to note that you must season them while they are still warm. That way, spices will stick to them and coat properly.

STORAGE OF POTATO CHIPS

This is well known that chips tend to turn soggy if exposed to air for a long time.

So they should always be kept in airtight container when not in serving. Stays good for 2 to 3 weeks.

Also see other recipes which can be served as a dry snack

Step wise pictorial recipe of how to make crispy potato chips at home

MAKING OF POTATO DISCS/SLICES

  1. Take the potatoes suitable for making chips (read details in the beginning of post).
  2. Peel the skin of potatoes and put them in a bowl carrying water. Level of water must be above the potatoes so that potatoes must sink completely.
  3. Add a piece of alum/fitkari in water just for 15 to 20 seconds.
  4. Now remove alum from the water.
  5. Let potatoes remain in water for 10 minutes.
  6. After 10 minutes, take each potato one by one and slice them into discs using chips slicer.

METHOD 1 : DEEP FRYING

  1. Take some discs and add to oil which must be smoking hot. Don’t put them all jointly but separate each disc and then add to oil, otherwise, they will stick to each other.
  2. While the potato discs begin to dry, bring the heat to medium.
  3. Sprinkle salted water on the frying discs.
  4. In 4 to 5 minutes, chips will begin to turn slightly brown. However from their appearance, you will be able to guess that they are done now.
  5. Immediately take them out from oil on a paper nepkip.

METHOD 2 : BAKING

  1. Spread the potato discs on a kitchen towel and pat them dry for a minute or two.
  2. Arrange them on a baking tray lined with parchment or greased butter paper. Don’t overlap them.
  3. Place the tray in preheated oven @200°C in the middle rack.
  4. Bake for about 20 minutes or until the sides of potato discs begin to get brown spots.
  5. BUT, during the entire duration of baking, keep opening the door of oven after every 6 to 8 minutes to release out the steam.
  6. Once done, take the tray out and remove chips from tray.

FLAVOURING THE CHIPS

  1. Better sprinkle the spices on chips while they are warm.
  2. Divide the chips in as many portions, as much flavouring you want to give.
  3. Keep them in airtight once they turn completely cool.

  • Serve them with a dipping sauce, such as honey mustard, dill dip, or avocado sauce.
  • On the side of BBQ chicken with your favorite coleslaw.
  • With a sandwich, like a ham, apple, and swiss panani or a fresh mozzarella, tomato, and basil sandwich.
  • On the side of oven-fried chicken tenders or oven-fried catfish.

Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made these homemade baked potato chips, please click the stars below to comment and Rate this Recipe !


Homemade Baked Potato Chips

This is an easy recipe for homemade baked potato chips, a healthier option to traditional fried potato chips. Probably one of the best snacks ever without feeling the guilt. Line the potato slices in one layer and bake until crisp and golden brown.

Related Posts:

  • 3 medium red potatoes, peeled
  • salt and freshly ground black pepper
  • garlic, herbs, optional
  • 1 or 2 tbsp oil
  1. Preheat oven to 230 C (450 F). Line baking sheet with parchment paper. Cut the potatoes in 1/8-inch thick round slices.
  2. In a pot of boiling water cook the potato slices for 3-5 minute. Drain well and combine with oil, salt, pepper and spices (garlic, oregano, basil, etc) in a large bowl.
  3. Place potato slices on prepared baking sheet in one layer. Bake for about 15 minutes until crisp and golden brown. Gently remove the chips and place on a cooling rack or parchment paper let them cool for few minutes and they are ready to serve.

Yes, the calories are for the whole batch. I think in this case the serving size depends from person to person :).

The potatoes are boiled to lower starch level and to g ive them a better flavor and texture. Hope you liked them if you already tried this recipe.

I was not necessarily trying to make chips with no oil, i was trying not to fry them in deep oil, and yes to avoid preservatives. 3 tbsp of oil is around 360 calories,(not over 400 ) but you can add less or none if that pleases you more. This recipe is more about the technique, the fact that it is important to boil them for few minutes and only then to bake them. They should be good with no oil too, didn'tt try yet, I am not so afraid about oil in general, if used with moderation. If you try them with noi oil , before me, let me know, I am curious how they are:)

Yes, after the potatoes cool they get the texture of chip more, actually they get pretty crispy. Also is important for the slices not to be too thick either. Thank you for letting me know you cooked them with no oil. Good to know you can do either way.

I don't think you necessarily did something wrong, maybe the slices were too thin, or the water was boiling too hard, or the potatoes were not the right ones. I use red potatoes, that are not breaking, and keep their shape better.


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Homemade Potato Chips Make A Great Healthy Snack

While it’s easy to avoid the artificial flavors and preservatives in potato chips by opting for plain or natural brand chips, it’s pretty much IMPOSSIBLE to find potato chips cooked in healthy oils like coconut or lard.

Most commercial chips are cooked in canola, cottonseed, safflower or vegetable oils. These oils are usually sourced from GMO corn and other sources that may contain pesticides and have been heavily refined.

Make your own potato chips using healthy coconut oil instead. Coconut oil gives these chips a crispy texture without the coconut flavor. You could also try avocado oil too. These are fantastic as part of a healthy gluten-free lunch box for kids.