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Red, White, and Blue Potato Chips
Credit:
Noe Dewitt
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
3 medium potatoes, (about 1 1/4 pounds), scrubbed
Extra-virgin olive oil, for frying (3 to 4 cups)
Kosher salt
Cook's Notes
Martha uses Adirondack red, Adirondack blue and Butterball potatoes. For chips that are crisp but not too browned, work in small batches.
Gallery
Red, White, and Blue Potato Chips
Credit:
Noe Dewitt
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Serves 4 to 6
Gallery
Red, White, and Blue Potato Chips
Credit:
Noe Dewitt
Red, White, and Blue Potato Chips
Credit:
Noe Dewitt
Red, White, and Blue Potato Chips
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Serves 4 to 6
prep: 25 mins
total: 1 hr 40 mins
prep:
25 mins
total:
1 hr 40 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 3 medium potatoes, (about 1 1/4 pounds), scrubbed
- Extra-virgin olive oil, for frying (3 to 4 cups)
- Kosher salt
Directions
Very thinly slice potatoes on a mandolin (about 1/16 inch thick). Cover in cold water (separately, if using multiple colors) for 1 hour. Swish potato slices around to release starch, then drain. Repeat until water is no longer cloudy. Spread slices out on kitchen towels and pat dry. Let air-dry 15 minutes.
Fill a medium heavy pot halfway with extra-virgin olive oil. Clip a candy or frying thermometer to pot and heat oil to 345°. Add a small handful of potato slices and stir to break apart (temperature will drop and oil will vigorously bubble).
Turn and stir potatoes until bubbling stops completely, about 4 minutes per batch; do not let temperature go above 350°. Remove and drain on paper towels. (If they are still slightly soft in the center after resting a minute, return to oil briefly.) Sprinkle with salt.
Return oil to 345° between batches. (You can reuse the oil later to make more chips; store it in a tightly covered jar for up to a month.) Chips are best eaten the day they are made, but can be stored, once cooled completely, in an airtight container up to 3 days.
Cook's Notes
Martha uses Adirondack red, Adirondack blue and Butterball potatoes. For chips that are crisp but not too browned, work in small batches.
Cook’s Notes
Martha uses Adirondack red, Adirondack blue and Butterball potatoes. For chips that are crisp but not too browned, work in small batches.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Red, White, and Blue Potato Chips
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red, White, and Blue Potato Chips
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
