Potato Chips
Show: Good Eats
Episode: There Will Be Oil
Rate This RecipeRead users' reviews (7)
- Recipe categories: Meat, Vegetables, Potato,
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Average Rating:
Total Reviews: 7
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By phnxrth
Phoenix
on November 17, 2010
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I'm sure these are just delicious. I used my box grater for some, sliced some with a knife. Used vegetable oil in a dutch oven on my halfhearted stove. I ended up with some potato nubs or nubbins and some that look like potato chips and taste like fries.
By beck_9920585
Columbus, GA
on August 13, 2010
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These chips were delicous. We crumbled blue cheese on top and they were a huge hit! Thanks Alton!
By facklci_12816847
livermor, 43
on April 19, 2010
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AB said, "Now as far as the potatoes themselves, we always want to go with high-starch russet baking potatoes."
By grant_the_ant_1...
Chatham
on March 29, 2010
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I tried to make potato chips with white potatoes and I'm wondering if it matters what kind a potato i use or do i have to use russet potatoes?
By ashleyash78_123...
beverly hills, 43
on November 15, 2009
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Wow! What a simple and easy way to cook fantastic chips. A great snack for anyone!
By Chef #508955
Ridgecrest, CA
on April 04, 2009
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We made the recipe using Yukon Gold potatoes and they were very tasty. Much faster than the old-fashioned soak in ice cold water method before frying. Will make again.
Thanks! Alton another keeper recipe.
By gbdevalue_11479422
Valencia, CA
on December 27, 2008
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My husband received a mandoline for Christmas and was dying to try it out. So, potato chips were the manly mandoline choice. We followed the recipe and found that the soaking and drying steps made a big difference in the feel of the raw potato slice.
The frying was easy. We sliced some with the waffle cut and shortened the cooking time and found that we really liked the texture of the waffle cut chips.
It was fun, and now we have a tasty treat for a side dish.