Potato Chips

Frito-Lay has just announced a gluten free potato chip. That is really wonderful, except for one minor detail: potato chips do not have gluten in them. If you were looking for a good reason to stay away from companies such as this (and the parent company Pepsi) try fraud. Granted, they have probably had some cross contaminants because of bad practices at their factories, and any sort of “processed” chip such as Pringles is sure to have some wheat product in it. But real potato chips have three ingredients: potatoes, vegetable oil and salt. Unless they are flavored, you will find the majority of chips on the shelf have just that. If they don’t, don’t buy them. Better yet, make your own. Any of you CD folks out there, here ya go. I promise, not a drop of gluten. (Note: Canola is grown in rotation with wheat, but tests have shown no detectable protein in the canola). Oh, and wine: totally GF.

Ingredients

  • 2 Russet Potatoes, peeled
  • Canola Oil (Or other vegetable oil)
  • Sea Salt

Tools

  • Wok or Dutch Oven (or High Sided, thick pan)
  • Spider or Slotted Spoon
  • Mixing Bowl
  • Paper Towls
  • Chef’s Knife or Mandolin
  • Peeler
  • Candy Thermometer
  1. The choice to peel the potatoes is yours. I like mine peeled for chips.
  2. Slice the potatoes thinly (1/8″). Use a mandolin if you have one. Try to make them as near to the same size as possible or they will cook for different lengths of time.
  3. Immediately plunge them into a large bowl filled with ice water. Let them soak for an hour.
  4. Alton Brown Suggests par boiling in vinegar spiked water at this point. Do so if you like.
  5. Thoroughly dry the potatoes on paper towels or dish towels.
  6. Clamp your thermometer to your pan. Heat about 3 inches of oil in your pan. I have a dutch oven that works well for this. It retains heat and has tall sides, but is not so big that I have to use gallons of oil.
  7. When the oil reaches 325, carefully drop a handful of chips into the oil. Keep them moving with your spider or slotted spoon. Remove when they are golden brown, about 5 minutes.
  8. Place in bowl or cookie sheet lined with paper towels to drain. Toss with salt immediately and remove to serving bowl.
  9. Check your temperature and wait for it to return to 325 if it has dropped. Repeat until all chips are done.
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