Homemade potato chips recipe
Who hasn't dreamed of making homemade potato chips? A healthy, economical recipe that's easy to prepare (and nibble on), ideal for an aperitif or to accompany a light meal.
Paprika, herbes de provence, oregano, parsley, red onion, fragrant oil, pepper and Guérande salt, of course... Homemade chips with Guérande salt-crystallized red onion are thin, crispy, gourmet, delicately salted and infinitely customizable to your taste!
Personnes
4
Difficulty
Easy
Preparation
30 min
Cooking
40 min
Budget
Inexpensive
Idéal avec Crunchy red onion
Ingredients
- 4 grosses pommes de terre (type pommes de terre Charlotte),
- Huile de tournesol ou d’olive pour le four ou la friture,
- Fleur de sel (sel de Guérande),
- Croquant d’oignon rouge Jardin Intense,
- Poivre,
- Herbes séchées et paprika pour parfumer.
Preparation
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Start by washing and peeling the potatoes. Slice them thinly with a mandolin (ideally 2mm-thick strips).
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Soak the potato slices in a bowl of cold water for 30 minutes to remove excess starch. Drain and dry carefully in a clean cloth.
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Sprinkle the potato strips with a few grinds of Croquant d'Oignon Rouge Jardin Intense.
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If you choose to cook your homemade potato chips in a deep fryer: heat the oil to 160-170°C. Fry the potato slices in small batches until golden brown and crisp (2-3 minutes).
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If you choose to bake your homemade potato chips in the oven, place the potato strips on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with pepper, spices and herbs of your choice. Bake at 140°c for around 40 minutes (turning over halfway through). Keep an eye on them, as some slices of homemade chips may cook faster than others, depending on their thickness!
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Drain the homemade chips on paper towels until completely dry. Taste and adjust if necessary, sprinkling the chips with a few grinds of Jardin Intense Red Onion Crunch and the spices of your choice for a spicy kick.
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Serve warm or cold, with a homemade sauce or plain, and enjoy!
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Chips are excellent as an aperitif with sauces, vegetable sticks and a few anchovies, but can also accompany a seasonal vegetable soup to vary the texture and add crunch, as well as giving a spicy, crunchy edge to many vegetable or meat recipes. The recipe for potato potato chips can easily be adapted to vegetable recipes: you can make potato potato chips, but also carrot potato chips, zucchini potato chips, beet potato chips...
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