Anybody have a good recipe?
When I was station in Grand Forks I did some part time work with a potato farmer. When the guy from Lays came to check starch content in his stored potatoes he brought a small fryer and tested on site before buying.
All he did was slice a few very thin(had a potato slicer) and after a couple of min @ 350 put them on an metal grate and sprinkled with as fine salt powder.
Fred is right. First let potatoes come to room temp. for 24 hours. Starches convert and chips come out crispier. Works on french fries too.
Karma is 360 degrees
Thanks!
30 minutes in a 80/20 vinear bath makes em loose the starch and come up crisper. overnight in the fridge is even better. don’t worry they won’t taste like vinegar.
green grass and high tides forever
jhp----- Murrells Inlet