Crispy Double-Fried Potato Chips
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 servings
These homemade country-style chips beat french fries hands-down! And, they're the perfect side dish to serve with Friday night fish-fry.
- Canola or other vegetable oil
- 2 pounds medium Youkon Gold potatoes peeled
- If using an electric deep fryer fill and heat your vegetable oil according to the manufacturer's instructions. If you don't have one use enough oil in a deep heavy pot over medium-heat to measure a depth of about 3-inches. You will want to make sure that the pot is deep enough so that it is no more than half full of the oil. Heat the oil to 325ºF.
- Crinkle cutter for slicing wedges or slice wedges with a kitchen knife. about 1/8-inch thick
Heat 3 inches oil to 325°F in a heavy pot over medium heat.
While oil is heating, scrub potatoes, blot dry with a paper towel, and cut into 1/4-inch wedges with a crinkle cutter or kitchen knife.
Fry potatoes in several batches for 1-1/2 minutes per batch (potatoes will not be golden) and transfer with a spider or slotted spoon to paper towels placed on a baking sheet to drain. (Return oil to 325°F between batches.)
When all of the batches are done, heat the oil to 350°F. Refry potatoes in several batches until golden and crisp, about 4 to 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)
Season chips with salt, pepper and fine ground parsley to taste.
Serving: 10-12 Chips | Calories: 759kcal | Carbohydrates: 26.4g | Protein: 3.1g | Fat: 72.8g | Saturated Fat: 5.4g | Polyunsaturated Fat: 20.5g | Monounsaturated Fat: 46g | Sodium: 9.1mg | Fiber: 3.2g | Sugar: 1.2g | Vitamin C: 50% | Calcium: 2% | Iron: 7%