Just a trade craft point here: When using the mandoline (slicer) use a dampened crumbled paper towel on the potato when slicing. If the potato slips out as it gets smaller, the paper towel will catch the blade and not your fingers.
@@stevethea5250 On a Japanese Benriner mandolin, my favorite, the Japanese writing on the back of the mandoline are the first aid directions on how to stop arterial bleeding by applying a tourniquet. Those mandolins are scary sharp and unforgiving to anyone not paying attention. Seriously.
Cut-resistant gloves are useful if you use a mandoline a lot - really allows you to use as much of the vegetable as possible without risking those fingertips.
Love the why & wherefore explaining why you cook at the 240-250 range! Where else but you guys would take time to explain that…🤔 That’s right! Nobody else! Thank you for another great recipe 🙏
Thank you so much Julia. You were spot on. I made potato chips for the first time not long ago and I kept making sure the oil was at full temperature and I only fried a few chips at a time. My chips came out good but they were lightly crisp like you mentioned. They weren't super crunchy like kettle chips. This really helped!!
Hint : When scrubbing veggies. Especially potatoes! Use Exfoliating gloves from the beauty dept. of your local all purpose grocer. (Kroger, wally world, Fred Meyer ......)
I can't remember if it was Good's or Martin's in PA, but when I lived there you could buy bags of the darker "reject" chips that weren't deemed good enough to go into their bags, and those were the best chips I've ever had. I would always go out of my way to pick up the darker bags.
Worst kitchen injury I ever got was from that exact mandolin. It took forever for my fingertip and nail to grow back. It’s a great tool, but trust me, use the hand guard and don’t be a hero.
I love this all of you at this America's Test kitchen . I have been watching it like forever and I tried some of your recipes . Thank you . God bless .
Wow! I know Nancy. Met her sometime ago here in North Carolina during a fundraiser. Great speaker, full of humor and rhetorics too…”Mrs buy the dip “. Lol
Really appreciated the recipe and the info on how the potatoes’ cells react at different temps. Dang those finished chips looked great! Thank you so much. 🥔
I like to use beef tallow or beef fat for my fries and chips. them make a better tasting potatoe!!! Happy New Year to you, your families,friends and staff!!!
I decided to look into making homemade chips because I started only shopping on the perimeters of the grocery store for Whole Foods and not prepackaged processed foods. ( I’m not being preachy or judging) but I was missing snack chips so badly!!!!! So here I am ready to learn.
"Vinegar Powder"??? Just looked it up, and it is a REAL thing. It is used just like Julia does here. On chips. I may just stop buying the bags at the store and start making my own.
Thank you so much for this excellent video! I love kettle chips. That's all I eat. I bought a bag of chips that were not kettle the other day. I threw them out. They were too thin for me and didn't have that kettle taste. I may never buy chips again.
Directions - Transfer potato slices to a large bowl of cold water as you slice them. Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes. Drain and rinse slices again. Pat dry. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. Season potato chips with additional salt if desired.
Those chips do look really good! First time I've heard of dehydrated vinegar, which just makes sense. Is this possible with an air fryer so you can go oil-free?
@Mr. Cool Where did I say I had one? What in the bloody hell is wrong with you? Are you achieving a similar outcome even if you were to use oil or not in an 'table-top convection oven'? Yes, yes you would, did I ask how you FRY in an air fryer? No, no I didn't, asked if it's possible going oil free. You decided to go on a rant, that not only didn't answer my question, but a question I never asked. Such a pleasant person you are.
Ignore the rude person, life is nicer that way. I don't think you would get a satisfying result with an air fryer, sadly. This really needs to be cooked in oil. But you could make some decent low-fat potato wedges instead. Still a crispy potato product!
It might be difficult to replicate this specific texture with an air fryer as you'd be using convection air instead of direct contact with specific temperature oil, but there are a lot of air fryer potato chip recipes out there. Might have to play around with the thickness, time, and temps and see if you can get something similar.
Would you please show us the proper way to make chips in an Air Fryer? My new daughter bought me one for Christmas and I've been trying to figure out how to properly make chips. (My two experiments have been quite unsuccessful 😭).
Usually they offer an alternative if you don't have a unique ingredient...I was hoping for something using plain vinegar. I'm sure the water content would ruin a crispy chip, but who has powdered vinegar?
@@richgroh3623 I see my reply hot deleted it contained a link where I'd get powdered vinegar and it does have maltodextrin, like I asked about. It was a bulkfoods site that I ordered a lot from.
Why is crispy delicate chips considered bad? I set my mandolin to 1/32. Slice directly into a bowl of water. Cooking temps are around 275 but less than 3 min. Crazy light and crispy chips
Fry them however YOU like them, that will always be the correct method! There never is a right or wrong way in cooking, only a standard that gets you into a close ballpark and then each home chef can finish it off to their own personal taste and whatever that is, will be the correct way.
I sliced them in the Cuisine-Art and couldn't tell the difference between the 1mm and 2mm chips. Where can you get the metal band thingy to hold your Thermopen to the side of the bowl. I have the shorter one that can grasp on the the wire rack in the oven but it won't work for this. Your's is a longer one and it is not on the Thermopen site.
OMG you are scaring me with that mandolin but I guess you are a professional, I go slowly with my oxo good grips mandoline. Can I use this cloth and Dr. Bronners cirus Castile soap to clean the potatos? My deep fryer has mostly peanut oil in it with a touch of corn oil that I used to top it off. (I make a lot of mozzarella stick to deep fry - I only weigh 101 lbs so all the fats and calories are for me) I am planning on using Pride of Sezged Hungarain Hot paprika (the kind actually from Hungary, not the Hungarian style), salt, MSG and garlic powder when I make them - maybe a little cracked black pepper. Oh I don't have any powdered acetic acid (vinegar) - But I do have Citric and Malic acids in powder form. Can I use those instead?
Water conservation tip: Don't need to keep sink faucet running to clean things. Fill a bowl halfway, and do your scrubbing in there. Why waste six gallons when a 1/2 gallon will do?
From the ATK website: "Our recommendation: With breaded and battered foods, reuse oil three or four times. With cleaner-frying items such as potato chips, it's fine to reuse oil at least eight times-and likely far longer, especially if you're replenishing it with some fresh oil."
Just a trade craft point here: When using the mandoline (slicer) use a dampened crumbled paper towel on the potato when slicing. If the potato slips out as it gets smaller, the paper towel will catch the blade and not your fingers.
CLEVER
@@stevethea5250 On a Japanese Benriner mandolin, my favorite, the Japanese writing on the back of the mandoline are the first aid directions on how to stop arterial bleeding by applying a tourniquet.
Those mandolins are scary sharp and unforgiving to anyone not paying attention. Seriously.
@@randmayfield5695 OMG CHEERS FOR SHARING
I use the protector that comes with most mandolins
@@jameswilliford5478 That's the best and safest way but sometimes the slicing guard is to cumbersome on smaller items like shallots or garlic.
Cut-resistant gloves are useful if you use a mandoline a lot - really allows you to use as much of the vegetable as possible without risking those fingertips.
I bought some myself after a rather unfortunate mandolin incident. And they weren’t expensive. A must have.
I need a pair, mandolins are banned in my house because of two unfortunate accidents, requiring several sutures and resulting in one infection.
Worse cut I had in Culinary school....I just wrapped an elastic band around my finger till it stopped bleeding. Gotta get a pair of those gloves.
I use the protective top that came with the mandolin. It has talons or spikes that stick in the food and has a handle.
I just lost a fingertip a few days ago. Thanks for the advice.
I always appreciate when the science of cooking is explained, encourages me to follow the recipe/directions without altering
Julia and Bridget are the best teachers! Thank you yet again, looks great.
Love the why & wherefore explaining why you cook at the 240-250 range! Where else but you guys would take time to explain that…🤔 That’s right! Nobody else! Thank you for another great recipe 🙏
Thank you so much Julia. You were spot on. I made potato chips for the first time not long ago and I kept making sure the oil was at full temperature and I only fried a few chips at a time. My chips came out good but they were lightly crisp like you mentioned. They weren't super crunchy like kettle chips. This really helped!!
Hint : When scrubbing veggies. Especially potatoes! Use Exfoliating gloves from the beauty dept. of your local all purpose grocer. (Kroger, wally world, Fred Meyer ......)
OMG, that is a Brilliant Suggestion!!!!! Thanks Dana!! 🙌🏽🤗🥰
I use a Dobbie pad
Green Brillo pad
I can't remember if it was Good's or Martin's in PA, but when I lived there you could buy bags of the darker "reject" chips that weren't deemed good enough to go into their bags, and those were the best chips I've ever had. I would always go out of my way to pick up the darker bags.
Worst kitchen injury I ever got was from that exact mandolin. It took forever for my fingertip and nail to grow back. It’s a great tool, but trust me, use the hand guard and don’t be a hero.
Me too, I threw it away right after it happened. Still makes my finger tip tingle thinking about it!
Hand guard and a Kevlar glove combo is best.
Another great recipe and info on why things work. Thank you, Julia.
I love this all of you at this America's Test kitchen . I have been watching it like forever and I tried some of your recipes . Thank you . God bless .
Is this the best time?
Living off Uranium stocks currently. It's fun
@Eric Douglas Congratulations
Wow! I know Nancy. Met her sometime ago here in North Carolina during a fundraiser. Great speaker, full of humor and rhetorics too…”Mrs buy the dip “. Lol
These look amazing. I can't wait to try them!
This is very informative and easy to follow. Thank you.
Kettle potatoe chips are awesome thanks for sharing your recipe .😘😊
Wonderful recipe! I love the visualize graphic, great touch.
Science and food, such a great combination! Really love this channel!
Really appreciated the recipe and the info on how the potatoes’ cells react at different temps. Dang those finished chips looked great! Thank you so much. 🥔
I love the level of explanation in this video. Definitely will follow this channel 😎
My mouth is watering at this video. Totally sold on making these! 👏🏼 Way to go ATK at home 😊.
Great idea yummy
I like to use beef tallow or beef fat for my fries and chips. them make a better tasting potatoe!!! Happy New Year to you, your families,friends and staff!!!
Infusing the veg oil with garlic and thyme before frying the chips is another way to go
Veg Oil and seed oils are not good for people!!!! Use grass fed tallow, butter and avocado oil, better for health!!!!
One of the first things I cooked as a kid, I still love it
Wow, great animation there! The 'Crrunn' sound and da 'cchhhhhh' taste sound is amazing!
awesome, this is the first time i heard of dehydrated viniger ...
Amazing video!
I use Canola oil ! I cut by hand! And double drop!
THANK YOU YOUR THE BEST
Hi! Thanks for sharing the potato chips 😋God’s blessings 🙌🏼
Beef tallow is better and HEART HEALTHIER for frying than canola oil
Very cool☺️
I decided to look into making homemade chips because I started only shopping on the perimeters of the grocery store for Whole Foods and not prepackaged processed foods. ( I’m not being preachy or judging) but I was missing snack chips so badly!!!!! So here I am ready to learn.
Thank you
Yum!
Excellent chips .. thankyou from India
I bake mine. 😋
You're a godsend, thank you!
Yummy!
👍
mmmmmmmmmm...... THX Julia!
"Vinegar Powder"??? Just looked it up, and it is a REAL thing. It is used just like Julia does here. On chips.
I may just stop buying the bags at the store and start making my own.
Olive oil also makes fantastic chips. 😋 Just keep the oil temperature down so as not to burn the oil.
She's a legend for drinking a beer in the end.
This channel has been dropping content at a feverish pace lately; everytime I open up the app the algos recommend a new vid
They’re segments from episodes of the TV show that aired a year ago.
@@CantankerousDave where does it typically air? PBS, CookTV, Food Network?
@@tonyyayo2115 America's Test Kitchen and Cook's Country air on your local PBS station.
@@theresaiwright7085 thx
Recommended spice grinder?
Thank you so much for this excellent video! I love kettle chips. That's all I eat. I bought a bag of chips that were not kettle the other day. I threw them out. They were too thin for me and didn't have that kettle taste. I may never buy chips again.
Directions -
Transfer potato slices to a large bowl of cold water as you slice them.
Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
Drain and rinse slices again. Pat dry.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
Season potato chips with additional salt if desired.
Just wondering what kind of oil is best to use?
Her personality is so funny
I have used coconut oil and avocado for a healthy better oil
Those chips do look really good! First time I've heard of dehydrated vinegar, which just makes sense. Is this possible with an air fryer so you can go oil-free?
@Mr. Cool Where did I say I had one? What in the bloody hell is wrong with you? Are you achieving a similar outcome even if you were to use oil or not in an 'table-top convection oven'? Yes, yes you would, did I ask how you FRY in an air fryer? No, no I didn't, asked if it's possible going oil free. You decided to go on a rant, that not only didn't answer my question, but a question I never asked. Such a pleasant person you are.
Ignore the rude person, life is nicer that way. I don't think you would get a satisfying result with an air fryer, sadly. This really needs to be cooked in oil. But you could make some decent low-fat potato wedges instead. Still a crispy potato product!
@@jonasnilsson6552 Yeah, that's one of the main reasons I'd get an air-fryer, save having to turn the oven on and similar outcome.
@@murasaki9 Yeah, I didn't realize this until this video, but it totally makes sense! Definitely going to be looking in to all of em
Can you make kettle chip with cracked pepper & sea salt? Please I love that kind of kettle chip
Cold & frosty lol 🍺
What if we wanted to use an aur fryer? Is it possible to get a similar result?
It might be difficult to replicate this specific texture with an air fryer as you'd be using convection air instead of direct contact with specific temperature oil, but there are a lot of air fryer potato chip recipes out there. Might have to play around with the thickness, time, and temps and see if you can get something similar.
Would you please show us the proper way to make chips in an Air Fryer? My new daughter bought me one for Christmas and I've been trying to figure out how to properly make chips. (My two experiments have been quite unsuccessful 😭).
💯
What about using an air fryer?
Is the vinegar powder buffered with something like maltodextrin? I'm sure I could get pure dried vinegar, and I know it would pack a punch.
Usually they offer an alternative if you don't have a unique ingredient...I was hoping for something using plain vinegar. I'm sure the water content would ruin a crispy chip, but who has powdered vinegar?
@@richgroh3623 I see my reply hot deleted it contained a link where I'd get powdered vinegar and it does have maltodextrin, like I asked about. It was a bulkfoods site that I ordered a lot from.
After making this chip, what is the best way to preserve for about a month or more ? @America'stestkitchen
in your stomach after you eat them
Preserve them? HA! These wouldn't last a minute in my house.
After my second severe injury using a mandoline, I took it to the dumpster and got rid of it. I'll eat thicker potato chips with all my fingers.
My ex got a bad one using it for zucchini, you get finger close and meat is coming off! Great tool, scary sharp!
Crunchy Himalayan salt potato chips fried in Rice bran oil are the healthiest chips !!
Can you use T fal deep fat friyer.? It make things easier and in which you recommended for deep frying.
The gel zone.... I'M INTIMIDATED!
:)
Would love to see an air-fry chip recipe.
Great to mix in some theory... I wonder if it's possible to boil the chips in water the first 5 minutes. The temperature seems very similar.
I cut myself twice using a new peeler. With a mandoline, I might lose a limb.
Unfortunately burbank russet potatoes aren't found everywhere let alone a supermarket.
What kind of potatoes do you suggest for someone like me who lives in the UK?
Anyone know how long these last??? Thanks!
Why is crispy delicate chips considered bad? I set my mandolin to 1/32. Slice directly into a bowl of water. Cooking temps are around 275 but less than 3 min. Crazy light and crispy chips
Fry them however YOU like them, that will always be the correct method! There never is a right or wrong way in cooking, only a standard that gets you into a close ballpark and then each home chef can finish it off to their own personal taste and whatever that is, will be the correct way.
Cool! I'd also like to see you prepare some other chip seasonings (paprika, onion/garlic, seasalt/pepper) live on video ;-)
What made the chips darker in the middle?
YUM
Wow, potato chips
After I've lost these 20 stubborn covid lockdown pounds, this is on the list of recipes to make!
8:00 thought that was a container of olive oil 😮
I'm avoiding oils whenever possible. Do you have an air-fryer recipe?
Grandma Utz are the best. (so are their Dirty Brand BBQ)
Can I add Canola oil ?
I sliced them in the Cuisine-Art and couldn't tell the difference between the 1mm and 2mm chips. Where can you get the metal band thingy to hold your Thermopen to the side of the bowl. I have the shorter one that can grasp on the the wire rack in the oven but it won't work for this. Your's is a longer one and it is not on the Thermopen site.
I’ll stick with honey dijon Kettle Chips 😛.
OMG you are scaring me with that mandolin but I guess you are a professional, I go slowly with my oxo good grips mandoline. Can I use this cloth and Dr. Bronners cirus Castile soap to clean the potatos? My deep fryer has mostly peanut oil in it with a touch of corn oil that I used to top it off. (I make a lot of mozzarella stick to deep fry - I only weigh 101 lbs so all the fats and calories are for me)
I am planning on using Pride of Sezged Hungarain Hot paprika (the kind actually from Hungary, not the Hungarian style), salt, MSG and garlic powder when I make them - maybe a little cracked black pepper.
Oh I don't have any powdered acetic acid (vinegar) - But I do have Citric and Malic acids in powder form. Can I use those instead?
I lost count of how many times I sliced a fingertip using a mandolin. But about four fingertips are permanently scarred and numb.
I think you should have put the vinegar/salt into a salt shaker and then salt the chips. No?
Oh chef of the future, oh yes, and "easy".
Link that peeler/slicer.
I own a deep fryer. Could I use that?
7:04
WOW...NEW TO ME, DEHYDRATED VINEGAR !
A woman who can cook and enjoy a beer is a wife to keep lol, love ya !!
1:00,
4:53,
7:10,
Water conservation tip: Don't need to keep sink faucet running to clean things. Fill a bowl halfway, and do your scrubbing in there. Why waste six gallons when a 1/2 gallon will do?
This is something “Everybody hates Chris” dad would say🤣 (terry crews)
Same amount of water on earth for 4 billion years. No such thing as wasting water
I’ve never been able to see any comments on what people do with the used oil.
Fry another few batches of chips.
From the ATK website:
"Our recommendation: With breaded and battered foods, reuse oil three or four times. With cleaner-frying items such as potato chips, it's fine to reuse oil at least eight times-and likely far longer, especially if you're replenishing it with some fresh oil."
So they just put it back in the original container and use it a few times?
@@8chuz If it has visible particles in it, strain it through a coffee filter/sieve into a bowl, refrigerate the bowl of oil.
How do you discard it? Trash? Pour in the dirt? It doesn’t go solid so…🤷♀️
They look great, but two quarts of oil for that relatively small plate of chips?
You can re-use the oil.
Hey team - it looks like you've included the wrong recipe link in the information section above.
😋😋😋😋😋😋😋😋
.....but I grew up eating Russet potatoes with that 'gritty dirt'. I wouldn't know what to do with a really clean potato.
Can you use a food processor for cutting the potatoes? Other than the potato might not fit in the tube without some surgery!
Why is the recipe link for smashed burgers and not the chips?
I think it's because the smash burgers and the potato chips were filmed on one 30 minute episode of ATK.
Salt and vinegar chips and a brew, does it get any better