Potato Chips

Place chips in a large bowl. Fill with water to rinse away excess starches.

Starches will settle to the bottom, and you may notice a slight discoloration in the water. This will not harm the chips, but if it bugs you, replace with fresh water. Combine salts in a coffee or spice grinder, and grind to a fine powder. We like canola oil, but most oils will work fine. Fry chips until they turn golden and bubbling subsides. Smaller batches will increase production time slightly but will help prevent the chips from sticking together.

Move chips from fryer to a pan or bowl lined with paper towels. Dust with ground salt mixture from above. Reserve in an airtight container until needed. Chips will keep up to one day. So according to Michael, because restaurants use canola oil, it's perfectly fine. Thanks for clearing that up.

I guess all drugs approved by the FDA as "safe" are just that as well. Symptoms were not observed when MSG was given with food". Bad news for Sirisha, canola oil is used in most of the restaurants you have been to. MSG tastes great but some people are allergic, so just don't use it if you don't like it. Pretty easy to change out ingredients. Very easy to follow recipes. I know the anti-MSGers are going to have issues with the seasoning, smh, here's some knowledge: Please be mindful of the ingredients in the recipes after all.

All About Sous Vide. Complete Guide to Packaging. Potato Chips Estimated time: Russet potatoes , Burbank. Canola oil , for frying , as needed. Equipment Spice grinder optional. Here is an idea Season it any way you like Salt and pepper would be my goto combo How long time do you rinse the g potatoes? I see some are still passionate defenders of MSG. My mother in law got terrible rashes when she ate MSG, would break out and call the restaurant where she had eaten the night before and learn that they used MSG.

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Nothing else did it. She was told "MSG doesn't do that".

These were very yummy once I got a successful batch, and I can see where they would be addictive. WAY better than packaged chips. It did however, take two failed batches before I had success. I had no idea that a microwave could produce potato chips like this! I've been making my own potato "chips" for years. I don't even use the oil any longer. I spray with 'PAM'.

Directions

It works great and saves those extra calories and fat. These are great sprinkled wi Believe it or not, I made these for a special occasion. I used a round plate in the microwave and placed parchment paper on top. I didn't have a mandoline, so I used a potato peeler instead. I wasn't looking for this recipe. I only happened upon it by accident and thought it looked easy and worth trying.

I whipped some of these up for lunch using the box grater slic I decided to try this with some feeling of 'this isn't going to work! I fixed up my first batch, and put it in the microwave. I had to keep adding minutes until they finally browned These were remarkably good, never would have thought to try and make chips in the microwave.

To solve the sticking problem, I just put a sheet of parchment paper on the turntable of my microwav Teenage son and buddies loved these! I sprayed the potatoes with butter flavored Pam and cooked them on a plastic microwave bacon-cooker-thing with the ridges A tasty and easy alternative to store-bought potato chips not to mention economical! A mandoline would make slicing the potato into paper thin slices a breeze.