How To Make Homemade Potato Chips

Hi there! I'm Matt from the underground cookery school. And today I'm going to do a video cookery lesson for you. Hi there! Today I'm going to show you how to make homemade potato chips.

It really is very simple, use the right potato and in this case a Prince Edward a marlinspike would do quite nicely, a waxy potato is always I think going to be preferable. So now the potato is peeled, you can do the next step in one of three ways you can either use your potato peeler to get the shavings that you want for chips. It does take quite a while to get; you know a chip sized peel so I don't really like using that.

You can also use a knife and just slice it by hand but generally you don't get the consistency that you get with a mandolin, and the good thing about using a mandolin is that if they're all exactly the same thickness then the theory is that they'll cook at exactly the same temperature. So if I just slide that over to the mandolin like that for the first two or three chips probably won't be exactly the size that we want actually they're not too bad. I mean look you can see that it begins to get better but there after were going to end up with perfect chips and also just to save hands if you would just get a clean cloth and you do it this way, it's a sure fire way of ensuring safety when you're using a mandolin.

They do give you an attachment, look you'll see there if I had used my hands I would have been in trouble there. They do give you an attachment but I do find they're quite awkward to deal with. So I've got some chips here, I'm only going to do a few and the idea behind this is just to flash fry them.

Now, I've got them on full blast which is a hundred and eighty degrees so were going to do that in no time at all. If you have, if you don't have a deep fryer then of course what you would do is you get a cooking thermometer, a pan of oil, you need to get it up to a hundred and eighty degrees, those fries I mean chips rather will go straight in there and come back in a second to very beautiful chips. Right, is those have been frying at a very high temperature, as I said early on about a 180 degrees for probably about 4 minutes, so a reasonable amount of time but as you can see we've got the perfect handmade potato chip consistency.

I'm just going to shake them around, I've got a little bit of proper English vinegar here just drizzle them with that and if you want to be fancy you can use balsamic, I did think about that but I thought you know. And then, just for gourmet effect I'm going to plate those up on here. Actually, I still a bit fatty or vinegary so, but that is how to make the perfect homemade potato chip.