- No potato chips that are baked, popped, or come in a can. Those aren't potato chips, those are crackers made out of mashed potato flakes.
- No crazy flavors--pickle, ketchup (I'm talking to you, Canada), chicken and waffle, BLT, and maple bacon (sorry Kettle Chips, you know I love you) will never pass these lips.
- No unnecessarily greasy chips and if the chips are greasy, no industrial seed oils (this is how they make them, it's super gross).
(chips sliced 1/16" thick, light and crispy, chips curl and fold)
(chips sliced 1/8" thick, more substantial, chip stays flatter)
So I sliced a couple baking potatoes on my mandoline slicer and dropped them into a pot with an inch or so of super hot coconut oil (that did not exceed 350 degrees, for those keeping track of that kind of thing) and once "chip" had been achieved, I rescued the potatoes from their bath, drained them on paper towels and sprinkled them with sea salt. Perfection. Oh, and then I may or may not have dipped some of the lucky chips in melted dark chocolate. Because I'll be honest, sweet and salty is really my favorite kind of snack.
- As you're slicing, drop stacks of slices into a bowl of cold water so they don't discolor.
- Before you drop the potato slices in the hot oil, shake off excess water and make sure most of the pot is covered because any remaining water will cause hot oil to splash out of the pan and on to you. Ouch.
- When you're done frying, strain the coconut oil into a lidded container and save for another batch of potato chips or whatever else you might need to fry.
Are you a sweet snacker? Or a salty snacker? Or do you mix them?
P.S. I did receive a complimentary jar of coconut oil from Tropical Traditions to try, but my opinions are my own. I was not required to write a review and I get no compensation for a favorable review.
Thank you for reading the hobby room diaries. Get updates in your inbox and never miss a post--click here to subscribe.
Linking up with: