I was cutting thin slices of potato to make baked potato chips and was wondering if they make a potato slicer that works like one of those egg slicers that you slices them real thin.
this site is all about potato chips and has a few slicers shown
http://www.world-of-potato-chips.com/equ ipment.html
Dealextreme honest link to the Chips Maker www.dealextreme.com
Twisted Chips or Tornado Potato is a new and far-out way to eat fried potatoes. THIS POTATO CHIPS SPIRAL CUTTER IS A GREAT Artefact TO TO START A ...
Orangeburg Reckon on of Public Safety
An Orangeburg man was arrested after police said a shoplifting do became an assault.
The incident began Saturday morning, when employees of Ace Machinery tried to stop a suspected shoplifter, according to an ODPS skirmish report.
The employees said the man started fighting them as they tried to exhibit him for police. The report said the physical struggle continued toward the leaving, with the man dropping Sawzall blades and a Maglite as they moved toward the door.
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If you prefer to make your own potato chips, these alt-potato chips have many virtues: They have the true flavor of Idaho potatoes, butter and sea salt. You won't have the smell of fried fat hanging in the air, and a serving yields more than double the amount of chips (and about half the fat of an equal weight of commercial deep-fried chips.)
Although I haven't yet tried it, I have no doubt you could replace the butter with two tablespoons of extra-virgin olive oil or rendered duck or goose fat instead of the butter. Bacon fat would also be swell.
In a small saucepan, melt the butter over low heat until it no longer foams and has become clear with solids floating on the top. Skim off the solids and discard. Set aside.
Peel the potatoes and slice them into sixteen of an inch thick rounds on a mandolin or other mechanical slicer like a Benriner. Rinse them in several changes of cold water. Drain well and spin in a salad spinner to remove most of the water and place in a medium bowl. Pat the potatoes dry with paper towels. (Do not leave the potatoes in the water more than five minutes or after you have dried them as they will curl up and won't cook evenly).
With a teaspoon, spoon the clear clarified butter off onto the potatoes, leaving the milky residue in the bottom of the pot. Using a brush, toss the potatoes with the butter making sure each slice is coated. Arrange the slices on a large heavy baking sheet so that they don't touch each other.
Bake on the middle rack of the oven about seven minutes, then check the potatoes. With a metal spatula, remove the potatoes that have become golden brown and crisp and cool on a platter lined with paper towels. Sprinkle with salt. Continue baking the remaining potato slices up to three minutes longer, checking them frequently and removing the finished ones. The chips will keep several days in a plastic bag or tin.
This sounds delicious and a fun activity for wintry nights.
Kudos to Ms. Schneider for recommending bacon fat as a worthy substitute for butter. It's too good in too many dishes for even the rich to throw out, which I'm not, nor, FWIW, are my aging arteries yet clogged nor my "bad" cholesterol high, merely my "good" cholesterol levels. Just sayin' I appreciate Ms. Schneider is not a food-prude.
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Scoring in the Kitchen with Touchdown Recipes About with tartar sauce, and fresh slice of lemon, and your favorite chips. Preparation potatoes and dry. Set mandolin slicer on thin slice. Carefully slice the potatoes into chips, about 1/4” thick. Abode in container and wash in cold water 2-3times. |
From fancy salt to gourmet trucks, an appetizing look at 2012
But then we realized our kids ate it like potato chips So we made it more like a titbit, crispier, less salty and less oily." The craze for all things gluten-disburden is turning up some better-tasting options for those who need to elude this wheat protein.and more »
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