Be Captain of Your Own Chip!

Ripple or thick cut, wafer-thin or traditional, baked or fried, what’s a beach, park or lakeside picnic without a perfect pile of crispy potato chips?

Craving salt and vinegar? Sour cream and onion? Tangy cheddar cheese? How about lime and pepper – popular in Australia, or sweet barbecue flavor: a real treat with or without the burgers! And what would you add if you could make your own?

For chip aficionados, the secret of the quintessential potato pleasure—rumored to have been born in 1853 in Saratoga Springs, New York, to satisfy the rarefied palette of Cornelius Vanderbilt—lies as much in its golden color and robust crunch as in its definitive flavor, of which there are many to savor. In fact a quick culinary trip around the world will yield delectable displays of garlic chips (Austria), wasabi chips (Canada), stuffed vine leaves-flavored chips (Egypt), and soy sauce and butter chips (Japan). In Russia, fruit chutney-flavored chips rule, while Swedish chip champions complement their meals with hot, sweet chili chips or those made of unpeeled potatoes, known as lantchips.

Called chips, crisps or chippies, depending on your national designation, the ubiquitous potato chip has earnestly embellished everything from tuna casseroles and sandwiches to hot dogs, fried fish, and grilled cheese for generations. In fact while growing up, my little sister’s favorite poolside sandwich consisted of Wonder bread spread thick with yellow mustard and crushed potato chips…period. (Oh, for those carefree days when a balanced diet was three squares and better nutrition simply meant a diet cola instead of the real thing!)

Whatever your flavor preference, who can imagine a fun day by the sea, lake, pool, in the mountains or at the amusement park without that cache of crinkly chips? With specialty stores and supermarkets featuring dozens of varieties, including sweet potatoes which make for slightly “healthier” chips high in beta carotene, or varieties with roasted garlic, spinach, olives, chilies, and black beans, making your own with exactly the ingredients you choose is an even more exciting way to fill that chip gap in your day. Courageously infusing fruit into your chips, and sprinkling them with a little brown sugar while just fried or baked and still warm, can in fact turn something savory into its confectionery cousin (try dipping these “dessert” chips in ice cold yogurt and honey for a truly refreshing treat).

If chocolate covered chips are a favorite family delicacy, why not make your own with a chip-dipping party—a fun cold weather activity for kids to break up a snow-bound day. When they harden, you have a salty-sweet snack that goes great with cocoa or hot cider.

Try these simple, delicious recipes for lip-smacking chips that will wow family and friends, or better yet make them together!

Basic Potato Chips
Ingredients:
Peanut oil for frying
2 potatoes thinly sliced with or without skin (use a mandoline or food processor if possible)
Salt to taste
Grated parmesan cheese and/or herbs like sage, oregano, dill, etc. if desired

Directions:
In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees. Add potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, parmesan cheese, and/or herbs and serve.

Oven Baked Chips
Ingredients:
4 Russet (baking) potatoes, peeled and sliced about 1/8-inch think
1/2 stick butter, melted
Coarse salt to taste

Directions:
Preheat oven to 500 degrees. Gently dry potatoes with paper towels and arrange in one layer on two buttered cookie sheets (can use non-stick cooking spray instead). Brush potatoes with butter. Bake for 15 to 20 minutes or until edges are golden brown (optional: turn over midway through baking process). Sprinkle with salt.

Spicy Baked Sweet Potato Chips
Ingredients:
2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 sweet potatoes, peeled and thinly sliced
Salt and pepper to taste

Directions:
Preheat oven to 450 degrees. Line baking sheet with foil. Mix together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush sweet potato slices with maple mixture and place on prepared baking sheet.

Bake in preheated oven for 8 minutes, turning slices over afterward. Brush with remaining maple mixture and continue baking about 7 more minutes, or until tender in the middle and crispy at the edges.

Chocolate Covered Potato Chips
Ingredients:
24 ounces semi-sweet chocolate chips or chopped chocolate (can use white chocolate or both, separately)
One 16-ounce bag ridged potato chips (or homemade and cooled from previous recipes, gently scoring before frying or baking to hold the chocolate better)
Optional: chopped nuts; coconut; sprinkles; chopped dried fruit

Directions:
Line baking sheet with foil. Place the chocolate in a large microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.
Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over. Lightly sprinkle with nuts, coconut, etc. if desired. Allow the chips to sit until the chocolate is set. Can be refrigerated for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made to preserve their freshness and crispiness.