Are you a fan of crunchy, savory snacks? If so, then you need to try making your own sea salty and pepper potato chips! This homemade version is so much better than anything you can buy in a store. They are crispy, flavorful, and addictive. Plus, they are incredibly easy to make. All you need are a few simple ingredients and a little bit of time. So, what are you waiting for? Let's get started!
Check out the recipes below so you can choose the best recipe for yourself!
SEA SALT AND BLACK PEPPER CHIPS AND FRENCH ONION DIP
Provided by Food Network
Time 2h
Yield 15 servings
Number Of Ingredients 12
Steps:
- For the dip: Heat the oil in a medium pan set over medium heat. Add the yellow onions and half of the red onions and saute, stirring occasionally, until caramelized, about 20 minutes. Add the sherry and wine and cook, stirring continually, until the liquid reduces completely, about 20 minutes more. Refrigerate until completely cool, 15 to 30 minutes.
- Add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions to a large bowl. Serve at room temperature.
- For the chips: Slice the potatoes into chips on a mandoline, about 1/8-inch-thick.
- Put the oil in a 3- to 5-gallon pot. Bring the oil to 325 degrees F. Fry chips, turning occasionally, until golden brown and all the little bubbles around the chips stop forming, about 15 minutes. (Those bubbles are an indicator of moisture. If you take them out before they're done, your chips will be soggy.)
- Drain chips on paper towels and season with sea salt and black pepper. Serve with dip.
SALT & PEPPER CHIPS
Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
Provided by Anna Glover
Categories Side dish, Snack, Supper
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
- Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
- While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
- Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.
Nutrition Facts : Calories 364 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
SALT & PEPPER DIRTY POTATO CHIPS
The new rage, the store can't even keep them in stock. I am not a potato chip fan, but these are great. I make these in an iron pan like my grandpa used to, but a fryer, or whatever you use should work just as well if you make the appropriate adjustments. The seasonings you can, as always, adjust to get just the taste you want (or crave).
Provided by KandB
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 1755.6, Carbohydrate 33, Fiber 4.3, Sugar 1.5, Protein 3.9
SALT AND PEPPER POTATO CHIPS
Time 50m
Yield Makes about 12 dozen chips
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.
SEA SALTY AND PEPPER POTATO CHIPS
Snappy, mouth-watering, and addictive, these chips are quick and easy to make. They taste awesome with a cheeseburger or just as a snack on a break at work. These chips are amazing!
Provided by Buggzy
Categories Potato Chips
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Stir water and 2 tablespoons sea salt together in a bowl until salt is dissolved. Place potato slices in water.
- Transfer 2 handfuls of potatoes using tongs from water to hot oil, cover the pot or fryer, and cook in hot oil until chips are crispy and light brown, 5 to 7 minutes. Transfer to a paper towel-lined plate. Repeat with remaining potatoes.
- Place chips in a large bowl and sprinkle remaining salt and pepper over the top; toss to coat.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 34.3 g, Fat 16.8 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 5297.8 mg, Sugar 1.5 g
SEA SALTY AND PEPPER POTATO CHIPS
Snappy, mouth-watering, and addictive, these chips are quick and easy to make. They taste awesome with a cheeseburger or just as a snack on a break at work. These chips are amazing!
Provided by Buggzy
Categories Potato Chips
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Stir water and 2 tablespoons sea salt together in a bowl until salt is dissolved. Place potato slices in water.
- Transfer 2 handfuls of potatoes using tongs from water to hot oil, cover the pot or fryer, and cook in hot oil until chips are crispy and light brown, 5 to 7 minutes. Transfer to a paper towel-lined plate. Repeat with remaining potatoes.
- Place chips in a large bowl and sprinkle remaining salt and pepper over the top; toss to coat.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 34.3 g, Fat 16.8 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 5297.8 mg, Sugar 1.5 g
Tips:
- Choose the right potatoes: Use russet potatoes for their high starch content, which results in crispy chips.
- Slice the potatoes thinly: Aim for slices that are about ⅛ inch thick. This ensures even cooking and crispy texture.
- Soak the potato slices in cold water: This helps remove excess starch, resulting in crispier chips.
- Dry the potato slices thoroughly: Use a clean kitchen towel or paper towels to remove as much moisture as possible. This promotes even frying and prevents the chips from sticking together.
- Use a high smoke point oil: Oils like canola, vegetable, or peanut oil are good choices for frying potato chips as they can withstand high temperatures without burning.
- Fry the potato slices in small batches: This prevents overcrowding and ensures that the chips cook evenly.
- Don't overcrowd the frying pan: Overcrowding can lower the oil temperature and result in soggy chips.
- Season the chips while they're still hot: This helps the seasonings adhere better.
- Experiment with different seasonings: Besides salt and pepper, you can add other seasonings like garlic powder, paprika, or chili powder to create different flavor variations.
Conclusion:
With the right ingredients, careful preparation, and proper frying technique, you can create delicious and crispy potato chips at home. Whether you enjoy them as a snack, side dish, or party appetizer, these homemade chips are sure to satisfy your craving for a salty and crunchy treat. So, gather your ingredients, put on your apron, and let's get cooking!
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