I went chip crazy. I had a 10 pound bag of potatoes that was budding so went in search of a recipe and found this one. Since other reviewers said that potatoes that were sprouting eyes made better chips I thought this would be a perfect use for those potatoes. I'm not totally insane, I only did 5 pounds of chips. I didn't peel the spuds, but sliced them all on my mandoline, making 1/2 of them paper thin and the other 1/2 slightly thicker and crinkle cut. I left the salt out of the water because I planned to experiment with a lot of different toppings. I soaked the potatoes as instructed and changed the water several times. I saved a small batch of chips for vinegar and salt chips and soaked them in a vinegar and water solution for a couple of hours. For the oil, I mixed olive oil and canola oil. The chips turned out great and I topped them with everything from plain salt to my dry rib rub, which turned out surprisingly good. The best concoction was shallot salt from Penzey's. The only failure were the vinegar chips. For some reason, the potato slices soaked in vinegar retained the oil and they were really greasy. They might have tasted OK, but they were so greasy that I didn't even want to try them. Overall, this was a great recipe and the chips turned out great.
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