To prove that I mean it when I say I’m shutting up about macarons, I thought I’d post what I ate for dinner the other night. It’s pretty simple, chicken salad and potato chips.
Everyone likes their chicken salad a little differently so I won’t go into my preferred way too much. Just know I like mine with chicken (of course!), celery, grapes and dill, with the dressing as a mixture of sour cream and mayonnaise. I like the grapes big and the celery finely chopped. And that’s all I’m gonna say about that.
Instead, I’m going to focus in on the potato chips. For some reason, I thought it would be fun to fry my own potato chips. But as I stood at the stove, frying potato chips, I wondered why I thought this would be fun. I mean, it took a really long time to fry 3 potatoes worth of potato chips!
Some key takeaways: Make sure to fry in a big enough pan. Make sure the oil stays hot and a constant-ish temperature. Make sure to use a mandoline, because the idea of slicing 3 russets into “paper thin” slices is mind-boggling otherwise.
I used my mandoline and sliced the potatoes over a large mixing bowl filled with water so that the potatoes wouldn’t brown until I was ready to fry them. In a show of true laziness, I didn’t even peel the potatoes beforehand. Before frying, I pressed the slices between two kitchen towels to dry them out a bit.
This saucepan is a 2-1/2 quart shallow saucepan and I chose it because it’s what I typically do all my frying in. But next time, I will seriously use a bigger saucepan. It took me something like an hour to fry all those chips, ridiculous!
Keep the temperature at around 350-degrees, so a candy thermometer helps. I found a one-in, one-out method helped to keep the temperature constant, as opposed to frying in batches. Fry them until they’re golden brown on both sides. Remove to a paper towel for oil to drain and sprinkle with salt.
These will taste great the day of, but lose a lot of crispness overnight. I am hoping that is due to a lack of preservatives rather than my lackluster frying skills. 🙂 Also, another thing is, I was amazed at how clean the oil stayed after all that frying. I didn’t think about how, without batter to collect in the oil, it will stay pretty clean!