Homemade Potato Chips

Ever wonder where potato chips came from?

Here's a bit of history:

As a world food, potatoes are second in human consumption only to rice. And as thin, salted, crisp chips, they are America's favorite snack food. Potato chips originated in New England as one man's variation on the French-fried potato, and their production was the result not of a sudden stroke of culinary invention but of a fit of pique.

In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. On Moon Lake Lodge's restaurant menu were French-fried potatoes, prepared by Crum in the standard, thick-cut French style that was popularized in 1700s France and enjoyed by Thomas Jefferson as ambassador to that country. Ever since Jefferson brought the recipe to America and served French fries to guests at Monticello, the dish was popular and serious dinner fare.

At Moon Lake Lodge, one dinner guest found chef Crum's French fries too thick for his liking and rejected the order. Crum cut and fried a thinner batch, but these, too, met with disapproval. Exasperated, Crum decided to rile the guest by producing French fries too thin and crisp to skewer with a fork. The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners requested Crum's potato chips, which began to appear on the menu as Saratoga Chips, a house specialty.

In 1860 George opened his own restaurant in a building on Malta Avenue near Saratoga Lake, and within a few years was catering to wealthy clients including William Vanderbilt, Cornelius Vanderbilt, Jay Gould, and Henry Hilton. His restaurant closed around 1890 and he died in 1914 at the age of 92.


Have you noticed lately how many upscale restaurants are serving their version of the potato chip? I have sampled some, which are quite good! The price is quite inflated for as inexpensive as they are to make.

I was attending our State Fair the other day and "Sarasota Chips" or "Twisted Chips" where offered in concession stands all over. Again, they were hot, crispy and quite tasty, at five dollars a serving...

Here is a home version that is easy, fast and fun to make. Before Junior reaches for that expensive bag of name brand chips...why not make a little fun happen in the kitchen and make your own? I guarantee they are far better and cost pennies.



HOMEMADE POTATO CHIPS

3-4 Large, unblemished Russet Potatoes
Salt or Seasoned Salt
Corn or Peanut Oil (my preference, but vegetable can be used too)



Heat fryer according to manufacturer directions. If you do not have a deep fryer...no problem! Take your dutch oven and heat five inches of oil to 365 degree. You can test temperature with a candy thermometer.

Scrub your potatoes well and dry. No need to peel unless you prefer it. Slice the potatoes into very paper thin slices. Thin makes a very crispy potato chip which is what you want.

After you have sliced all the potatoes and the oil has reached desired temperature, add slices in small batches. Using a wooden skewer, stir around gently the floating chips occasionally to make sure they are not sticking to each other.

When they reach the golden stage, determine what is your favorite depth of golden color, let them fry to that point (the darker golden, the more crispy). Remove chips and lay to drain on paper towel. Salt or use Season salt right away after removing them from the fryer. A southwest 'dust' of herbs would be great. Experiment with herb sprinkles of your choice.

Continue in small batches until all have been cooked.

Enjoy!