Home made potato chips?

[Norcoredneck]

I went to a relatives funeral in Nixa Missouri last year. A distant cousin grilled food for the clan and his wife made some type of potatoe chips. They were very dark and tasted of onions and maybe bacon grease. Anybody do anything like that?

 

[beerguy]

Not on purpose! I usually just eat my mistakes and share with the dogs next door.

 

[qman]

I went to a relatives funeral in Nixa Missouri last year. A distant cousin grilled food for the clan and his wife made some type of potatoe chips. They were very dark and tasted of onions and maybe bacon grease. Anybody do anything like that?

Sounds like the way my mom used to make french fries: Fried in bacon grease/crisco combo that had been used for other stuff before, and strained. Potatoes turned dark, but not burned, and would pick up flavors from onions or what ever else had been cooked before.

We don't use old bacon fat, but we do make home-made potato chips here frequently; white potato, sweet potato, and some of the latin varities too.

 

[Bill-Chicago]

Norco,

Do you think they tasted like onion on purpose, or do you think they were fried in oil previously used for onion rings?

Just a childhood memory is all. Dad use to crack out the deep fryer, kept the same oil in it, and everything tasted like onion rings after he did a few batches.

I still miss the homemade pork rinds from full slabs of skin on bacon he would bring home every now and then

 

[cmcadams]

I only use oil a couple of times, with filtering in between... But if you like to make your own chips, try cutting wontons into triangles, deepfrying them (they fry quickly), then sprinkle with blackened seasoning and powdered sugar. Man,I need to make some more of those!

 

[The_Kapn]

Don't know about the specific situation you describe.

But, I run Idaho type potatoes through the Mandolin to make the slices.
Skin and all. Big slices if that is how they come out.
Straight into cold water to stop the oxidation.

Since we do not deep fry, they go onto a "Pammed up" cookie sheet, Sprinkle with onion salt/powder or garlic or whatever strikes my fancy. Sometimes, I hit them with Emeril's Essence or Montreal Steak Seasoning, just for kicks.

Into a 400 oven, stirring often, till crispy!

Yummies! :lol:

TIM

 

[JamesB]

We do the same thing as The Kapn, 'cept we do deep fry... Don't know about the onion taste (but it does sound good). If you don't rinse after slicing, the starch will turn dark while frying. After home made tater chips, the store bought stuff don't taste right...

James.

 

[Smokin Gator]

I love sweet potatoe chips sliced thin and fried!!!