Chili Lime Baked Potato Chips | Easy Homemade Potato Chips Recipe (2024)

FAQs

Why homemade potato chips are not crispy? ›

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Lemon + Herb — fresh lemon zest and dried herbs are suspended in buttermilk powder to bring a green goddess freshness to the chips. (This one is my favorite!) Rosemary + Parmesan — Fresh rosemary and grated parmesan with a little onion and garlic makes for a hearty flavored chip.

Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

You can store them in any air-tight container or zippered bag to keep them fresh. Make sure you close the containers/bags completely every time you take some out. Leaving them open too long can let moisture in and make the chips soggy. Store them in a cool, dry place like any other pantry item.

Summary: Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

In small bowl, stir together chili powder, cayenne, garlic powder, mustard powder, onion powder, paprika, and cumin. Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture.

When fats and oils are oxidized they become rancid and their smell and taste changes, which is why, they are flushed with nitrogen gas because nitrogen is an inert gas and prevents the oxidation of the food.

The Health Nut: Homemade; "While they're not as consistent, the flavor tends to be better, and they're less salty." The Foodie: Store-bought; "I like the texture of the thicker cut chips, but it's a very fine line with homemade between just crispy and overcooked."

If commercial chip manufacturers can make them last months -- and have achieved this for at least half a century -- then you can make them last a week in your kitchen. I think your customers can reasonably expect "home made potato chips" to be at most a week old. Try storing them in airtight containers.

What are the top 3 potato chips? ›

Oil and Fat Content

While are baked potato chips really healthy and oil-less? It does have no oil in the cooking process–potato slices are baked. Compared with fatty deep fry, bake is the more healthy way to cook food.

Once you try your own homemade potato chips, you will understand why the effort it totally worth it! There is something so special about them being slightly warm out of the oil instead of grabbing them from a bag you bought at the store! Making potato chips at home couldn't be easier!

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Yes! Rinsing the chips in cold water helps to remove excess starch, and will make them crispier and keep them from becoming dark brown. It's also a good idea to soak the chips in a bowl of cold water for at least 30 minutes, which will help to further remove the starch.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.

Don't stir the potatoes around too much, otherwise they won't get crispy. You know the potatoes are ready to stir when you can easily pick one up with your spatula or tongs and it doesn't stick to the pan. If it's still sticking, it likely hasn't developed enough of a crust to release naturally.