Recipe courtesy of Kardea Brown
Hand-Cut Geechie-Seasoned Chips
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 582 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 582 mg
Ingredients
Geechie Seasoning:
Chips:
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Directions
Special equipment:
a mandoline; a deep fryer (optional); a deep-frying thermometer- For the Geechie seasoning: In a small bowl, combine the garlic powder, ground mustard, onion powder, paprika, sugar, salt and pepper.
- For the chips: Fill a large bowl with water and stir in the salt until dissolved. Thinly slice the potatoes on a mandoline to about 1/8 inch thickness and add to the salted water (see Cook's Note).
- Drain the potato slices on a baking sheet lined with paper towels or a clean kitchen towel to absorb as much water as possible.
- In a large Dutch oven, add enough oil to come halfway up the sides (or fill a deep fryer) and heat the oil until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Fry the potato slices in small batches, turning occasionally, until they are golden brown, about 3 minutes. Drain on a baking sheet with a wire rack and sprinkle with the Geechie seasoning while the chips are hot.
Cook’s Note
For crispier chips, let the potatoes soak for at least 30 minutes in the salt water solution. You can also slice the potatoes ahead of time, add to the salted water and refrigerate for up to 4 hours until you are ready to fry. Rinse and drain before frying.
