Best 6 Homemade Black Pepper Potato Chips Recipes

SMOKED SALMON WITH BLACK PEPPER POTATO CHIPS

Steps:

• Stir crème fraìche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded 1/2 teaspoon lemon crème fraìche atop salmon on each chip and sprinkle with chives.

HOMEMADE POTATO CHIPS

Steps:

• Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

BLACK PEPPER CHIPS

Steps:

• Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil.
• Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; y. You don''t want to put wet potatoes into hot oil.
• Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper.

SALT & PEPPER DIRTY POTATO CHIPS

Steps:

• Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
• Mix together all spices in a small dish and set aside.
• Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
• In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
• Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
• When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.

HOMEMADE BLACK PEPPER POTATO CHIPS

Steps:

• Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.In a heavy Dutch oven, heat oil to 400 degrees F(use a thermometer to keep the temp right!). When it's hot enough, lay the potatoes on baking sheet lined with paper towels, and blot them with more paper towels to dry.Lower batches of potatoes into the oil using a spatula. They will fry very quickly; stir with a heavy metal spoon as they fry to get them to be the "kettle" style. Remove with a slotted spoon when they're nice and golden and crisp, about 5 minutes. Immediately sprinkle on salt and lots of black pepper. Repeat with the rest of the potatoes! Serve very soon after frying.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

HOMEMADE BLACK PEPPER POTATO CHIPS

Steps:

• Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.In a heavy Dutch oven, heat oil to 400 degrees F(use a thermometer to keep the temp right!). When it's hot enough, lay the potatoes on baking sheet lined with paper towels, and blot them with more paper towels to dry.Lower batches of potatoes into the oil using a spatula. They will fry very quickly; stir with a heavy metal spoon as they fry to get them to be the "kettle" style. Remove with a slotted spoon when they're nice and golden and crisp, about 5 minutes. Immediately sprinkle on salt and lots of black pepper. Repeat with the rest of the potatoes! Serve very soon after frying.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.