Nothing says “I love you!” more than homemade potato chips…at least not to my family. We are a family that loves all things savory, although we occasionally give in to a sweet craving. I have been a little under the weather for the past week or so which has given me some much needed down time to think about what special little goodies I can plan for my family on Valentine’s Day. These potato chips were inspired by the cutest little mixed bag of potatoes that I picked up at Trader Joe’s. Usually I make homemade potato chips with russet potatoes but this batch is a mix of Yukon gold, red, and purple potatoes. Eliza is going to love finding these in her lunchbox on Valentine’s Day! What special things do you do for your family on Valentines?
Small Batch Potato Chips (Gluten-Free and Vegan)
Adapted from Food 52: Homemade Potato Chips: Makes 1 large bowl of chips
3-5 medium sized potatoes, washed well (russet or a mix of Yukon, red, and purple if you want difeerent colors)
About 1 liter peanut or safflower oil for frying
Sea salt and freshly ground black pepper
Slice the potatoes into very, very thin rounds using a mandoline. You want to slice the potato chips thin, but they still need to be sturdy. Once all of the potato chips have been sliced into rounds you can continue to the next step or use a small heart shaped cookie cutter to cut the rounds into hearts.
Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.
To fry the chips, heat a pot of sunflower oil to 350°F, and fry the dried potato slices in small batches. Be careful not to over fill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, flipping once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. While the chips are still warm sprinkle with salt and pepper to taste.