Q: I am mystified that I have seen scores of videos of someone preparing homemade potato chips that appear to be light in color and crispy, but, I cannot seem to mimic the final result.
I have tried different frying temps between 325 and 375; I have tried different oils: vegetable, canola, and peanut. I have tried different thicknesses of potato slices; I have even wasted my time blanching the slices in vinegar solution which does help give a lighter color end result, but saps the flavor.
Does anyone know the trick? I'm a die hard "make as many things as I can from scratch" cook and this has vexed me for about five years.
Sent by Calvin
Editor: We actually love using the microwave to make crispy, healthy potato chips! Check out the recipe:
Readers, do you have any tips on how to make homemade potato chips crunchy?
(Image credits: Emma Christensen)