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suva27
February 24th, 2011, 06:37 PM
I have tried lot of methods to get my potato chips crispy. Finally I can make them crispy. I would like to share my tips so you gals dont have to go through trial and error method.
take a bowl of water and add tablespoon of buttermilk and salt. Cut thin pieces of potato, and throw the slices in the bowl of buttermilk and water. remove it out from water and spread on a paper napkin or towel for 10 minutes until all the extra moisture is absorbed from the potatoes. Deep fry in hot oil and enjoy crispy yummy chips with sauce.

http://media.mercola.com/images/newsletter/2005/07/07/potato_chips.jpg

aparnash12
February 24th, 2011, 07:57 PM
Suva, may be I can use this trick while I am making french fries. I make french fries more often than potato chips.

neetu
February 25th, 2011, 09:14 AM
Thanks suva. My daughter loves potato chips. I will use your trick.

neelasri
February 25th, 2011, 07:04 PM
Suva thanks for the tips. I will try it. I always struggle making it crispy.

suva27
March 4th, 2011, 11:27 PM
Thanks aparna, neelasri and neetu for liking my tips. Let me know if this tip works for you.

tanujabhat
April 27th, 2012, 01:46 PM
Thanks a lot for the tip! :)
one of my friends told me to fry it in pomace olive oil... is it any good?

nikita
April 27th, 2012, 09:27 PM
Tanuja, oilive oil is not good for deep frying as it burns very easily. olive oil is good for shallow frying.

sunkan
April 27th, 2012, 11:21 PM
i have always felt the oil boiling consistancy has more to do with chips than other method but must give it a try as u have experienced doing this and posted here

tulip
April 27th, 2012, 11:40 PM
Sunkan, how do you manage oil boiling consistency when frying chips?

malspie
April 27th, 2012, 11:44 PM
We use lemon juice instead of butter milk. Even that works and also helps to keep the potatoes retain the colour

rutup84
April 28th, 2012, 12:33 AM
Thanks for the tips sakhis.

sunkan
April 28th, 2012, 08:52 PM
there is nothing much tulip once it has boiled the chips that are fresh direct into the oil tend to bring down the temperature so one has to wait for it to come to the same level the next time but while frying pakoda one has to be careful that the oil does not heat up or u will find it burnt quick before it could fry well...

tanujabhat
May 1st, 2012, 04:51 PM
Thanks Nikita... great help! :)

vibha
May 1st, 2012, 10:51 PM
Thanks Sunkan for helpful tip and that also in details.

tulip
May 1st, 2012, 11:20 PM
Thanks Sunkan for detail information. You always give tip in details and that is of great help for newbies like us. Thanks Sunkan.

suva27
May 12th, 2012, 08:17 AM
Thanks Sunkan for helpful tip.
Thanks rutu, tanuja and tulip for stepping in.