I'm pretty sure you did it for camera reasons only, but to everyone doing this at home I would recommend not holding the mandolin in the air while slicing and instead rest the lower part on the countertop or on a cuttingboard. I've worked a few years in professional kitchens and the mandolin was the third highest cause of accidents, after pizza ovens and deep friers.
You can re-use the oil, after it is cool put it in a dedicated container. I use the container it came in. You can also re-use the oil after cooking meat or fish. Just make sure you cook potatoes right after, the potatoes clean the oil so people won’t get sick. You can keep using the oil this way until it becomes too dark to use. Also, if there are bits of batter or potatoes left in the oil filter the bits out before storing the oil for the next time. Great video, cheers
I didn't have garlic powder so I used chopped lemongrass instead... also I didn't have the celery seeds, so ended up using powdered milk. Then I realized I didn't have any potatoes so had to be creative and picked frozen cranberries. Only THEN I realized I didn't have oil... so I thought boiling them in béchamel sauce would do the trick. The result was surprising!
Something that you didn't mention with the BBQ flavor: You want to add some smoke flavor. If I remember correctly in the US paprika is often smoked, so you might just not have mentioned it because of that. Here in Germany, we do have smoked paprika available but it's not the default. Otherwise one can also just add a bit of "liquid smoke". Anyway, I think the smoke flavor is really important to BBQ.
For me - i found that moving the chips around allows for a very even color and provides ultimate control of the crispiness of the chips. I dont use the double fry method, i fry on medium heat, and they become super crispy - golden not brown and delicious. moving them around is key
I've made my own kool-aid, but the only flavor I had was a fresh lemon. A d I only had green or blue for food dyes. So I went with blue. It kinda bucked with my head! lol
@@lunix3259 No no they are good i made them it melts the cream in them and makes the chocolate crackers on the top and bottom soft and the nice pancake batter
I just made a small batch from my harvest today. this recipe was Perfect haha. i just lightly salted mine. from harvest to snack, i feel rather proud of myself lol. and its thanks to TH-cam creators like this, and a garden channel i follow that it became reality. haha
Hi, I didn't know this was done. But, we also do the same for Fries in Belgium. We first cook the fries a few minutes on a lower temperature. It's around 5mins on 140°C. The fries have an average thickness of about 1cm. We call this 'precook'. After that, the fries need to be put on a towel for a second & then they need to cool down on a plate or bowl to room temperature. After that, you cook them again on 180°C until they become gold or goldenbrown... It's amazing! Now, it's mostly done with oils, but in the past people used "Ossenvet". We still use it because I love the unique flavour of it. If I translate it in English, it's called: "deodorized beef dripping" (Btw: Belgium has really good Fries, 'French' fries originate from Belgium).
I made amazing microwaved crisps, it really does work and were way better than store bought.only issue i had was having to open and remove all the moister from microwave a few times before they started to brown. Give it go. With the starch in the bowl, you can make a non newtonian fluid...fun for kids to see
My mom would make these all the time when I was a kid, my favourites were the ones that were a teensy bit thicker and had a chewy bit of potato in the centre. I'm super excited to try your version now.
If ya cant get celery seeds; you can always use celery salt and account for that by usin less regular salt. It wont be as strong a flavour as celery seeds wud, but it does work still for a bit of that flavour
I subbed 3 years ago after finding your moonshine video when I think you just had a 4 digit subscriber count; after following for a while, the TH-cam algorithm tossed you off my radar until the recent chocolate video. I'm glad to see you blow up!
When you already put some oil into the water where you cut the chips into, they wont stick together when you put them into the frying step, i can recommend that highly. My grandma told me this when i was young and wanted to create my own chips and had problems with that.
Actually i had these before. Some vegetarian restaurant in VN offer these kind of chips with some extra flavors. Pretty cheap, like 1$ for 2 bags of 100grams.
Hey, I really liked the episode. Kettle chips are soooo good, i might just try this, even if way more tedious. One small word of critique: For Filmmaking, it looks very awkward when you continually move your bowl / camera / zoom throughout the shot.
I wish you took a bite to demonstrate the crispiness. Other than that the double frying process is a foolproof method to get crispy fries or chips in this instance. Nice video man keep it up 💙
i grew my own potatoes... now, i want to make my own chips... lol. this is an epic tutorial/cooking video haha. i might use garlic salt and pepper on mine though.
America, the land of the free, where you cannot casually say how thick a slice should be, because nobody knows how much one millimeter is. :D Say two mil in Europe, *everyone* knows what's up. :D
:D So cool and european :D I think you missed the point of why he didn't give a measurement of thickness. He could have easily said the chips should be 1/16" thick and *everyone* in North America would know what's up. :D :D :D :D hehehehe!
Great video, but I have one gripe. BBQ flavor powder is very different without the tomato flavor. If you add about 1/2 tbls. of tomato powder it starts to taste more like BBQ flavor and less like a BBQ rub.
This. Between PUFA/Seed oil and their disastrous effects on your metabolism and inflammation, Roundup-GMO and inflammation, HFCS/Acesulfame K/Sucralose and their manifold issues to MSGs/Excess sugar/salt to get the industry standard "delicious ratio" to make food as addictive as possible... and it really is time we reject late stage capitalism and return to family with somebody making everything out of real ingredients.
Fun fact: that's how you turn potato chips into potato powder! They kind of have to fill the bag with air because it stops them from being smashed around while being shipped across the world. The chips themselves are cheaper than the space the air takes up.
I would suspect the air fryer will be better at pulling moisture out of the potatoes. You may only need to fry once. Let me know how it turns out if you give it a try!
We can "ensure that we have a good, even slice," said as the video shows one slice after another that's thick on one end and tapers down to paper thin -- and then nothing at all -- on the other. Ok, got it...
would freezing/refrigerating the chips between the 2 frying stages like fries, be ok or would this change the end result? I want to try serving this to guests but i think it would take too much time doing the entire process on the spot. Thanks!
![[#SHORTS CLIP] ใช้ของของตัวเองไปเลยสิคะ l ซานิเบาได้เบา l One Playground](http://i.ytimg.com/vi/Ea_mTywx2p4/mqdefault.jpg)
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
*Jedi Temple - the audio cut out there.
hi
Hi
hi
Hi
Hi
I'm pretty sure you did it for camera reasons only, but to everyone doing this at home I would recommend not holding the mandolin in the air while slicing and instead rest the lower part on the countertop or on a cuttingboard. I've worked a few years in professional kitchens and the mandolin was the third highest cause of accidents, after pizza ovens and deep friers.
Yea I did hold it like that, but I need to find a better solution. Showing how not to hold a mandolin could get someone hurt.
Straightforward and entertaining with no stupid gimmicks. Love your videos
You can re-use the oil, after it is cool put it in a dedicated container. I use the container it came in. You can also re-use the oil after cooking meat or fish. Just make sure you cook potatoes right after, the potatoes clean the oil so people won’t get sick. You can keep using the oil this way until it becomes too dark to use. Also, if there are bits of batter or potatoes left in the oil filter the bits out before storing the oil for the next time. Great video, cheers
you are so sweet
and talented
and smart
i appreciate that.
I didn't have garlic powder so I used chopped lemongrass instead... also I didn't have the celery seeds, so ended up using powdered milk. Then I realized I didn't have any potatoes so had to be creative and picked frozen cranberries. Only THEN I realized I didn't have oil... so I thought boiling them in béchamel sauce would do the trick.
The result was surprising!
Well, that would be interesting…
thanks man now i can make potato chips without spending money on air
lol
The hit of nitrogen is the best part!
Something that you didn't mention with the BBQ flavor: You want to add some smoke flavor. If I remember correctly in the US paprika is often smoked, so you might just not have mentioned it because of that. Here in Germany, we do have smoked paprika available but it's not the default. Otherwise one can also just add a bit of "liquid smoke". Anyway, I think the smoke flavor is really important to BBQ.
For me - i found that moving the chips around allows for a very even color and provides ultimate control of the crispiness of the chips.
I dont use the double fry method, i fry on medium heat, and they become super crispy - golden not brown and delicious. moving them around is key
Make your own Kool Aid
This is a great idea.
Yes please
I've made my own kool-aid, but the only flavor I had was a fresh lemon. A d I only had green or blue for food dyes. So I went with blue. It kinda bucked with my head! lol
i just recently subscribed to you, basically yesterday. LOOK WHO'S BECOMING MY FAV CHANNEL
Best food channel on TH-cam
"Deep fried dirt isn't really super tasty."
And I thought everything is tasty when it's deep fried...
Fried oreos are nasty too
@@lunix3259 why?
That can't be true 🤯
and deep fried worms???? NAH BROOOO- its natural for thai/taiwanese people
@@lunix3259 No no they are good i made them it melts the cream in them and makes the chocolate crackers on the top and bottom soft and the nice pancake batter
I just made a small batch from my harvest today. this recipe was Perfect haha. i just lightly salted mine. from harvest to snack, i feel rather proud of myself lol. and its thanks to TH-cam creators like this, and a garden channel i follow that it became reality. haha
That freekin awesome! I am so happy to read this!
Hi, I didn't know this was done.
But, we also do the same for Fries in Belgium.
We first cook the fries a few minutes on a lower temperature. It's around 5mins on 140°C. The fries have an average thickness of about 1cm. We call this 'precook'.
After that, the fries need to be put on a towel for a second & then they need to cool down on a plate or bowl to room temperature.
After that, you cook them again on 180°C until they become gold or goldenbrown... It's amazing!
Now, it's mostly done with oils, but in the past people used "Ossenvet". We still use it because I love the unique flavour of it.
If I translate it in English, it's called: "deodorized beef dripping"
(Btw: Belgium has really good Fries, 'French' fries originate from Belgium).
There is a big tradition in austria to fry spiral chips kettle style to sell them on christmas markets. Fresh chips are really good.
We have those too in Slovakia and they too are really good.
You keep on bringing up projects I absolutely have to try, dude. Thanks for the inspiration.
I made amazing microwaved crisps, it really does work and were way better than store bought.only issue i had was having to open and remove all the moister from microwave a few times before they started to brown. Give it go. With the starch in the bowl, you can make a non newtonian fluid...fun for kids to see
My mom would make these all the time when I was a kid, my favourites were the ones that were a teensy bit thicker and had a chewy bit of potato in the centre. I'm super excited to try your version now.
Even with just salt. Fresh chips is better than anything you will ever buy in a shop in a bag.
Like... At least 50 times better.
If ya cant get celery seeds; you can always use celery salt and account for that by usin less regular salt. It wont be as strong a flavour as celery seeds wud, but it does work still for a bit of that flavour
I subbed 3 years ago after finding your moonshine video when I think you just had a 4 digit subscriber count; after following for a while, the TH-cam algorithm tossed you off my radar until the recent chocolate video. I'm glad to see you blow up!
I'm surprised how underrated this channel seems to be. Going to blow up to a million subscribers soon
Please wear a glove while using that mandoline slicer!! Those chips look amazing btw, wish I could eat them from the screen!
When you already put some oil into the water where you cut the chips into, they wont stick together when you put them into the frying step, i can recommend that highly.
My grandma told me this when i was young and wanted to create my own chips and had problems with that.
I thought this video where old, but its 20 seconds ago !!! oh my god I am so lucky (joke). iam going to do this reciper this afternoon
Waxy potatoes are used for quebec style fries and some chips.
in europe we call them chips, only the UK call them crisps
Actually i had these before. Some vegetarian restaurant in VN offer these kind of chips with some extra flavors. Pretty cheap, like 1$ for 2 bags of 100grams.
Hey, I really liked the episode. Kettle chips are soooo good, i might just try this, even if way more tedious.
One small word of critique: For Filmmaking, it looks very awkward when you continually move your bowl / camera / zoom throughout the shot.
Lol plus 100 points for that somewhat brutal Star Wars reference! Brilliant!
while I have no intention of making chips, I often cook up potatowedges for lunch. I have to try this at some point
And here I am, at 3am watching a potato chips recipe I’ll probably never make
I wish you took a bite to demonstrate the crispiness. Other than that the double frying process is a foolproof method to get crispy fries or chips in this instance. Nice video man keep it up 💙
someone who doesn't use 10 metric tons of oil to fry 🤤 i think im in love.
What the company mostly sells is AIR anyway...
true
@HALogen Zawgl The air in a bag of chips is nitrogen, it preserves the flavor and protects the contents during shipping.
i grew my own potatoes... now, i want to make my own chips... lol. this is an epic tutorial/cooking video haha. i might use garlic salt and pepper on mine though.
can i have some
The Amish here in Pennsylvania sell kettle cooked chips. Usually they are good but sometimes they got too much oil on them
In the future you can use youngling potatoes, they're easier to slice
America, the land of the free, where you cannot casually say how thick a slice should be, because nobody knows how much one millimeter is. :D Say two mil in Europe, *everyone* knows what's up. :D
:D So cool and european :D
I think you missed the point of why he didn't give a measurement of thickness. He could have easily said the chips should be 1/16" thick and *everyone* in North America would know what's up. :D :D :D :D hehehehe!
Yes, its worth it! Mom did chips before and woouaaaawwwwww.
You can reuse the oil after filtering it
i would recommand starch baking potatoes
in the netherlands the lays brand has there own type of potato that is round for there nice round big chips
love your channel. please do one with pop corn flavors and stuff. love
I should do another popcorn video, but in the meantime, checkout my buffalo popcorn video from about a year ago!
Didn't know they existed, might make them
Great video, but I have one gripe. BBQ flavor powder is very different without the tomato flavor. If you add about 1/2 tbls. of tomato powder it starts to taste more like BBQ flavor and less like a BBQ rub.
Welp, that's a like and sub from Queensland, Australia! Thanks for the vids! Great recepe 😋
Yes.
0 dislikes, as it should be
Thank you for this informative video. It inspired me!
Peace
You should make your own everything.
This. Between PUFA/Seed oil and their disastrous effects on your metabolism and inflammation, Roundup-GMO and inflammation, HFCS/Acesulfame K/Sucralose and their manifold issues to MSGs/Excess sugar/salt to get the industry standard "delicious ratio" to make food as addictive as possible... and it really is time we reject late stage capitalism and return to family with somebody making everything out of real ingredients.
@@anonemoose7777 YEAH! WHAT HE SAID!
Yey! Thanks 4 d recipe 😀
Next on the list: Put them in a bag, but actually fill it up rather than give you 35% crisps and 65% nitrogen gas.
Fun fact: that's how you turn potato chips into potato powder!
They kind of have to fill the bag with air because it stops them from being smashed around while being shipped across the world. The chips themselves are cheaper than the space the air takes up.
@@unitariansavage8513 I'd still like more crisps than gas.
@@FranciumBoron Well, then you gotta make them yourself.
That's kind of the point of the whole video.
@@unitariansavage8513 I don't make things. XD
LMAO
"Deep-fried dirt isn't really tasty"
Love it!
We have the best chef 😊
I really wanted to eat some chips
keep it up, great content from what i've seen so far
Why aren't u over a million subs yet?
Thank you so much! These ingredients are pretty easy to find so I am planning on making these, do you think using an air fryer would change stuff?
I would suspect the air fryer will be better at pulling moisture out of the potatoes. You may only need to fry once. Let me know how it turns out if you give it a try!
@@FlavorLab ok thanks so much
@@arandomyoutubenerd276 Did it work?
@@hriday684 I haven't had a chance yet
@@arandomyoutubenerd276 did it work?
Red potatoes also work well plus the rarely have the green toxin under the skin - never eat the green under the skin.
2:00 anything is tasty if you deep fry it long enough. ANY. THING.
get this man a million subscribers
I love when the title doesn’t fit and instead of saying :Why you should make your own potato chips it says Why you should make your own pot... 😂
Now can you make salt and vinegar flavoured? Dried vinegar is tough to make well.
I’m eating chips while watching this
I always hear people talk about how dangerous or whatever mandolins are, so why don't people just use cheese cutters?
Frito-Lay is the only thing that disliked this.
love it
After the first time you fry them can you save some in a hermetic bac like ziploc and put them in the freezer for future cooking?
Me, watching these knowing I won't ever have the time or motivation to make them:
Just for the record, you sift dry ingredients, not strain.
1:46 yo it’s binging with babish
Can you freeze dry a common tomato ketchup and flavour that on the potato chips?
Can adding some vinegar to the water, like 1tbsp be good for helping with crispness? like when making oven chips/fries?
Awesome video
Make your own Lassi please
This channel is underrated.
Been makin em since 3 years ago, you fool
Would baking the chips after the first fry also work?
We can "ensure that we have a good, even slice," said as the video shows one slice after another that's thick on one end and tapers down to paper thin -- and then nothing at all -- on the other.
Ok, got it...
Can you do it with baking as well?
300F or 150C, but never both at the same time
I wonder if you can do this with an air fryer?
I've enjoyed your videos but why is the cat walking on the food prep area?
Use the microwave and you can make chips WITHOUT any fat. Way better.
Have you ever made rhubarb lemonade?
No, but this sounds fascinating
0:48 Tutorial by Jesse Pinkman
Kettle chips are boss
@FlavorLab How is Lays different?
Starchy potatoes fluff up and make the best french fries. Waxy potatoes technically should be better for chips.
would freezing/refrigerating the chips between the 2 frying stages like fries, be ok or would this change the end result? I want to try serving this to guests but i think it would take too much time doing the entire process on the spot. Thanks!
I think it may actually help it dry out and make a crispier chip, good luck and lemme know how it turns out!!!
@@FlavorLab Thanks! i'll definitely try it out but i only have waxy potatoes
Would you not just buy a packet down the local shop no?
you should make your own crystal meth, with full detailed instructions on how to make it. *for educational purposes*
Can u make ritz crackers
Or peanut butter, which is really easy to make
Face reveal at 1:46 😂
Kitty! 3:03
Why not just bake the potatoes for like 10 minutes at 350, rather than frying them twice.
Splashes deal damage
I love that this is a bus terminal food in brazil that you can buy for what is 0.20 usd and it comes with dubious quality ketchup
please do taco bells nacho fries!
Make sure to be subscribed 😊