what potatoes do I use for potato chips?

[spiralgirl]

Hi,

I just got my Excalibur and bought some potatos, think they were russet. They were cheap and the store I was at didn't have Yukon Gold.

One website I went to said to use Idaho potatoes but they don't have those in Canada where I am. I've tasted a dehydrated potato chip and the taste isn't great. I did some with just salt and pepper, some with vinegar and sea salt and another with onion powder and salt.

Would a Yukon gold taste better?

[bodaflower]

I think you could use jicamas too

[spiralgirl]

bodaflower,

Thanks. Yes, I've used Jicama before and I don't like them normally but dehydrated they taste good.

Just wondering if I use a different potato type next time if they will taste better.

[queenfluff]

I have made the sea salt and vinegar chips from Alissa a few times already. I forget which potatoe I bought. I think I used the ones with the brown skins and the yellow skins.

Those chips are so yummy! I put extra salt on mine. I also put some nutritional yeast on them and made them a cheesy chip.

[spiralgirl]

queenfluff,

Thanks for the tip, now I want to make more. If you remember the kind can you post here? I think Yukon Gold will be good since they have a pale yellow skin.

It must be my potato then if yours tasted good. The ones I made last night were horrible.

[queenfluff]

queenfluff,

Thanks for the tip, now I want to make more. If you remember the kind can you post here? I think Yukon Gold will be good since they have a pale yellow skin.

It must be my potato then if yours tasted good. The ones I made last night were horrible.


I am pretty sure I used the yellow skinned ones (which are the Yukon gold ones I believe) at least one of the times I made them and one time I tried the brown skinned ones (which I think are called Russet). It doesn't really say in the book. I think the Gold ones would be good. Try those.

One tip is that I have a spirolli spiralizer. This is essential in making the slices thin enough so they dehydrate really crispy. It has three different blades. If the slices are too thick they won't taste good. It also makes the slicing part SO easy.

Another tip is to leave them in longer than the recommended time. Just taste them until they are crispy enough. I just leave mine in until they are crispy enough. Flip them too.

[spiralgirl]

queenfluff,

Thanks for the tips. Yes, I did in on my Julie Chen spiralizer that has just 2 settings (the spiralizer and then the paper thin slices which I used for my chips).

Mine did come out crispy but I didn't flip them at all, good idea. Okay I'll buy one Yukon Gold just to see if they taste good and then I'll get more if it works.

[RawVegan4Health]

The general Idaho potatoes people refer to are definitely the same as russets, but they have to be from Idaho to be Idaho potatoes. At least I think they have to be from Idaho!http://blog.zepont.hu/wp-includes/images/smilies/icon_thinker.gif

[spiralgirl]

RawVegan4Health,

Thanks, I don't really know what kind I bought the other day but the store I was at had just white potatoes (which I should have tried instead) and then these ones beside it that had the darker skins on them. I really want to try Yukon Gold as those used to be my favourite cooked.