Hot Garlic Potato Chips Recipes

Steps:

• Slice the potatoes about 1/16-inch thick on a mandoline. Put the slices in tepid water, to cover, and soak for 30 minutes.
• Fill a tall, heavy-bottomed pot (like a Dutch oven) about 1/3 full with oil. Clip a deep-frying thermometer to the pot and heat the oil over medium heat to 300 degrees F.
• Combine the Parmesan and rosemary in a small bowl. In another bowl, combine the sea salt and curry powder. In a third bowl, combine the manchego, sea salt and Spanish paprika. Set the bowls aside.
• Drain the potatoes. Put the potato slices in a salad spinner and spin dry. Spread the potatoes out on a baking sheet and pat dry with paper towels.
• When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel-lined baking sheet to drain. Season the chips with the desired seasonings. Repeat with the remaining potatoes, taking care that the oil returns to 300 degrees F before frying each batch. Serve warm or at room temperature.
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Steps:

• Heat 2 teaspoons minced garlic in a pan with 1 tablespoon olive oil until golden, 2 minutes. Let cool, then strain the oil. Slice 2 unpeeled russet potatoes into thin rounds with a mandoline; rinse with cold water and pat dry. Toss the potatoes with the garlic oil and 1/2 teaspoon salt. Working in batches, spread the potatoes on 2 baking sheets coated with cooking spray and bake at 400 degrees F until golden, 25 to 30 minutes. Let cool until crisp.

Steps:

• Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Steps:

• With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute.

Steps:

• In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
• Slice potatoes using a mandoline into thin strips.
• In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
• Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.

Steps:

• Pour the milk into a small saucepan and bring to a simmer over low heat.
• Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
• Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.

Steps:

• With mandoline or sharp knife, slice potatoes about 1/16 inch thick. You should have about 6 cups. Place potatoes in large bowl and rinse with cool water until the water runs clear. Thoroughly dry potatoes, first in a salad spinner, then on paper towels. (Any moisture left on potatoes will cause the oil to spatter).
• Pour oil into 6-quart heavy bottomed saucepan, 8 to 10" in diameter. The oil should be about 1 1/2 inches deep. Heat the oil to 315 degrees F.
• Gently fry the potatoes in two or three batches until light brown and crisp. Stir with slotted spoon to ensure even cooking. Each batch should take 15 minutes to cook. If the potatoes brown faster, the oil is too hot.
• As you remove each batch of chips, place them on a cookie sheet lined with paper towels. Place the chips in a large mixing bowl.
• Over medium flame heat butter and garlicin a saucepan, without allowing garlic to brown. Drizzle butter mixture over potatoes, add parsley, salt and pepper, and mix thoroughly with a rubber spatula. Serve hot.