Ripple or thick cut, kettle cooked, 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), to name a few.
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.
Try these simple, delicious recipes for lip-smacking chips that will wow family and friends, or better yet, make them together!
Basic Potato Chips
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
In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350º F. 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.