Posted by: Food Lover | December 5, 2011

Home Made Potato Chips


We’ve noticed an increasing tendency for restaurants to get more and more imaginative with the old standard – the potato. One very positive trend is the imaginative way that many chefs are deep frying sliced potatoes (aka potato chips) and serving them with a wide range of innovative and tasty toppings.

So, we decided to see if we could replicate some of these creative offering in our own kitchen. We aren’t going to spend a lot of time here discussing the rather obvious art of deep frying sliced potatoes. All we will say is that we prefer hand slicing new, skin on white potatoes simply because, so far, these potatoes turn out best and we like the fact that all the slices are not uniform in size and thickness.

Homemade Chips and Burger

We’ve also chosen to cook the potatoes in high quality canola oil using a Wok as oppose to a deep fryer. This takes a bit more time as each batch is smaller but allows us to monitor each chip’s progress almost individually and choosing to remove them at a variety of stages depending on the toppings we’re planning to use.

Frying Potatoes In A Wok

And now to the toppings!!!

DRY SPICES

The crispiest of our chips are best served with more “traditional” spice toppings. For example using Emeril Lagasse’s Creole spice mix, sprinkled on top to your liking, or even a prepared version purchased at your local grocer. Similarly we’ve discovered that a delicious combination of peppers, sea salt, herbs and dried seaweed all coarsely ground, makes a spectacular spiced chip. And don’t ever forget that simple is best, a fresh ground sea salt over hot crisp chips can be simply delicious. Recently we had steak tartar served with crisp handmade chips instead of the usual bread toasts, and this was fantastic, for the few who make steak tartar at home.

Emeril’s Creole Spice Mix

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

CONDIMENTS AND TOPPINGS

Where this gets really fun is playing with a variety of condiments and cooked toppings. One of our early favourites was a still crisp but slightly less cooked and thicker chip served with Valentina Salsa Picante ( Valentina On Wikipedia ). We were inspired in this by the example of one of our neighbours, who we stumbled upon one day eating lays potato chips with the same condiment, and learned it was a Mexican tradition. Surprisingly simple and delicious.

Our Insipration: Lays Regular Chips with Valentina Hot Sauce and a Rum and Coke

Next stop was our own creation, which was to simply pair one of our favorite foods – caramelized onions – with our homemade chips. The result is nothing short of spectacular. The sweet smokey goodness of the onions compliments the fresh hot crunch of the potato perfectly. One thing of note: keep your caramelized onions on the side, and scoop as you eat the chips just before eating. This will keep the chips crisp providing a perfect texture contrast to the soft caramelized onions. For an added bonus, caramelize your onions in a garlic olive oil and luxuriate. For added bonus number two, add a few drops of the Valentina hot sauce to the caramelized onion chip for a delightful flavour combination.

Homemade Chip with Caramelized Onion

Our most recent combination was inspired by The Grill Room at the Windsor Court Hotel in New Orleans. For our amuse bouche they served a treat that we considered rather daring for such a high caliber restaurant. They served us a Zappa Chip (think kettle chips with salt) with diced shrimp sauteed in garlic butter with corn. In our own variation, we sauteed the corn as well, caramelizing it a touch for a smokey flavour.

Zappa Chip with Shrimp and Corn at The Grill Room NOLA

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