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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-28-2010, 03:16 PM   #1
jeffboyette
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Default Homemade Potato Chips

I bought some stubbs bbq rub yesterday because it was on sale.
After tasting it i came up with an idea. Potato chips.
Dont laugh, its the best use i could put it to.

I put the stubbs in my spice grinder, 2 parts stubbs, 1 part sugar and made a powder. Tasted so good I sliced up some russet potatoes on the mandalin, really thin, and fried them in vegetable oil.

Problem i had was, i couldnt get the chips crispy. They browned but never got that ketlle crunch. This is what i tried.

Twice fry 350 degrees scooped up and refry at 375.
Fry at 375
Fry at 350
Fry at 350 then bake.

No matter what i did i couldnt not get them crispy. Some of them had parts that were crispy, but they soaked up the grease and were soft in th middle. But the seasoning was so good we ate them anyway.

What do i need to do, slice them thinner? Wrong oil? Wrong cooking temp? wrong potato?
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Unread 04-28-2010, 03:17 PM   #2
jeffboyette
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btw. the seasoning was the best i have ever ate on a chip.
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Unread 04-28-2010, 03:57 PM   #3
SanJoseDale
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first fry at 325, till tender, drain, then again at 375-400 until brown.
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Unread 04-28-2010, 04:03 PM   #4
Grillman
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I always get nice crispy chips & fries ....deep frying them at 350°-375°.
Peanut oil can handle hotter temperatures best...but; almost any oil will
work.
From your description it sounds like the temperature was too low...so your
temp gauge may be off. It could also be you are slicing them too thick;
and they are coming out more like french fries....crispy on the outside and
soft in the center.
If you have a small fryer...don't crowd the chips...do small batches, or they
may not crisp up good.
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Unread 04-28-2010, 04:06 PM   #5
Bartstop
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I've tried and tried to make crispy french fries. I did it once but havn't been able to repeat it. I think it has something to do with soaking in cold water to remove the starch? Blanching?
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Unread 04-28-2010, 04:11 PM   #6
SanJoseDale
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Bartstop, you are right, forgot I always soak in cold water
first.
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Unread 04-28-2010, 04:40 PM   #7
deguerre
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Quote:
Originally Posted by SanJoseDale View Post
Bartstop, you are right, forgot I always soak in cold water
first.
Bingo. Works every time. Just remember to dry properly! (Don't ask how I know)
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Unread 04-28-2010, 08:39 PM   #8
landarc
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Quote:
Originally Posted by deguerre View Post
Bingo. Works every time. Just remember to dry properly! (Don't ask how I know)
Wuss!

I soak in a light brine, both french fries and chips. I let the then air dry of put them in my salad spinner(there had to be a use for that thing) and get em dry before frying.
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