View Full Version : Potato Chips?
11-30-2005, 08:57 PM
Does anyone have any good recipes for Potato Chips? Do you just dehydrate potatos? I am looking for something to dip into guacamole, salsa and that kind of things. I also heard that someone makes Corn Chips? If anyone has tried either please let me know.
12-01-2005, 01:41 AM
Alissa has the corn chip recipe in her book. As far as potatoe chips most don't make them. You can use any sturdy veggie for dipping such as sliced jicama, carrots, celery, etc. Some will dehydrate yams or sweet potatoes.
12-02-2005, 06:45 PM
I too have had chip craving from time to time, tried slicing potatoes and dehydrating, but they were too thick. I have not tried even thinner. I have heard/read that others were having difficulty with potato chips. Some time ago there was a post for sweet potato chip recipe. This person shred the potatoes and mixed with flax. I am not sure the ratio. Perhaps the mystery person will step forward :p
Try doing a search, maybe you will find something. I tried to find the sweet potato recipe with no luck. If you come across it let me know.
12-02-2005, 08:23 PM
The problems with chips seem to be that they retain the starchy flavor, and they don't get as crisp as we're used to. I've made very thin sweet potatochips and my husband and I both liked them, but if there is any moisture in the air, they seem to grab it and get less crispy. Also, they are chewier than the SAD chips.
I like the idea of combining the sweet potato with flax and making a crispy chip that will probably hold together...I think I'll try it.
3 Tblsp olive oil
2 Tblsp gray sea salt
4 white potatoes, peeled
Juice the lemon into a bowl. Add oil and salt. Whisk.
As I am slicing potatoes very thin (I use a vegetable peeler) I dunk each into the juice and push to the side to keep a pool of liquid for the next piece. When finished slicing all are covered with salty lemon oil.
Then place in single layer on mesh in dehydrator.
Dehydrate chips until crispy, usually overnight. We love them.
The lemon keeps the potatoes from turning an ugly gray. The oil makes them taste like chips. The salt keeps them fro tasting really bland. Most of the starch is left in the bottom of the bowl. I usually have at least 1/2 cup of starch that washes out with that method.
Enjoy! Enjoy! Enjoy! Enjoy!
PS - they can be too thin, in which case they will taste like dehydrated leaves. So I push down firmly with the peeler to make the slices as thick as it will. If an adjustable slicer were used it would certainly take less time. I like my method though and each slice gets personal attention when dunking. - Who said not to play with food? - It's fun.
12-03-2005, 12:51 AM
I do like sweet potato chips...I did kind of a bar-b-que type and put some cayenne pepper on my sweet potato's, although they are good plain as well. I just used a mandolin to slice, although I've used a spiral slicer in the past when I didn't have the mandolin and it worked just as well.
I think the key to getting them crispy is for the slices to be as thin as possible. Like someone else said, they won't be as crispy as sad chips, but they satisfy my cravings.
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