Many adults and children love chips, but the food additives they contain make this product very harmful to the body. But don't be upset, because delicious and natural chips can be made at home.
Store-bought chips are offered in different flavors, and all because they use dyes, flavors and other harmful additives in their production. But sometimes you really want to pamper yourself or your child with chips. Therefore, “home production” comes to the rescue, allowing you to cook chips with your own hands from natural products.
The process of making chips is quite simple. To do this, the kitchen must have the following products:
- 3 large potatoes;
- 2 large spoons of vinegar;
- rapeseed or peanut oil - two liters;
- salt to taste.
First, peel the potatoes and cut them into thin slices, 2-3 millimeters thick. Potatoes should be washed in cold water and soaked in cold water as well until they are needed. Separately, you need to take two liters of water and pour vinegar into it, then put the mixture on fire and bring to a boil. Potatoes, from which the liquid was previously drained, must be placed in boiling vinegar water and boiled for three minutes. After that, the water must be drained from the pan and carefully put the potatoes on a baking sheet covered with paper towels. After that, the baking sheet must be sent to the oven for five minutes in order to dry the potato slices. In order for the potatoes to dry more effectively, they should be turned over in the oven several times to the opposite side. While the potatoes are drying in the oven, you need to do the oil. It should be poured into a large deep frying pan and put on fire to heat up.
To determine the correct temperature for the oil in the pan, you need to toss a small piece of bread into it. If it turns rosy and golden, then the oil is at the correct temperature, if the piece darkens immediately, the oil is overheated.
After the correct temperature of the oil has been determined, it is necessary to put a third of the potatoes in it and continue to fry it for five minutes, while constantly stirring the potatoes using a slotted spoon or a fine mesh sieve - this will remove all air bubbles from the oil. Next, put the fried chips in a large container, covered with paper towels, sprinkle them with salt and shake them so that the salt is evenly distributed throughout the potatoes.
It is worth remembering that smaller potato wedges cook faster than large wedges, so they need to be removed from the oil a little earlier. And the best option would be to initially make all the slices the same size. After the paper towels have absorbed all the excess oil from the chips, place them on a serving platter and start frying the remaining potatoes.
Ready-made hot chips can be sprinkled with various seasonings, paprika, grated cheese or garlic - everything will depend on the individual taste.
Chips are best served immediately after cooking or when they are completely cold. As you can see, in a short period of time, you can prepare delicious chips that will not only be healthier than store chips, but also more profitable in price.
