Many people love chips, so you can very often meet people, especially teenagers with the coveted bag in their hands. Most lovers of this product firmly believe that thin slices are made from fresh, fried in oil, sprinkled with spices. The result is a delicious, natural product. What is harmful in fried potatoes if they are not eaten very often? This is exactly what we think when buying an appetizing product.

Much to the regret of chip lovers, many manufacturers have not used potato tubers for a long time in their preparation. In production, corn flour and starch are most often used, and of the lowest quality, in order to save as much as possible. For example, the most commonly used starch is derived from genetically modified soybeans. Once in the body, its excess is synthesized, forming glucose, which accumulates in the liver, contributing to obesity.

The dough is made from starch, from which thin slices are formed, imitating chopped potatoes. Then they are fried in the cheapest fat, since using good oil is too expensive a pleasure. Moreover, the same fat is used many times, which "flavors" the ready-made chips big amount carcinogens.

Well, so that the finished product has the taste of natural fried potatoes, chips are generously sprinkled with additives: spices, dyes, seasonings and a lot of salt. A must-have ingredient in chips -. He is able to make any product a treat, which causes the need to buy this food often.

But what about those people who simply cannot exist normally without crispy, tasty slices? Children are so fond of them, to whom it is often useless to talk about their harmful effects on the body.

There is an exit. You can make natural, safe chips at home. And not only from potatoes, but also from your favorite fruits. Here are some popular homemade chips recipes that you will definitely need:

Natural Fried Potato Chips

For cooking, we need products: smooth, undamaged large tubers, good refined vegetable oil for frying, salt, spices to taste.

How to cook:

Peel, wash the potatoes, put the tubers in a deep bowl, pour cold water so that the slices do not darken during cooking. After 10 minutes, take out the potatoes, dry thoroughly with a towel, very thinly cut each tuber into circles or slices. They should be very thin and slightly translucent. When you have chopped all the potatoes, put the slices in a bowl, season with salt, add some spices, and mix well. Now go to the oil.

Pour into a saucepan, deep fryer or deep skillet a large number of, heat it up on high fire(but don't let it smoke, adjust the fire). Now dip the potato slices in the boiling oil and fry until browned. Then remove with a slotted spoon, put in a colander (put in a saucepan) to drain off excess oil.

Spread the finished chips on a large platter, let cool. After which they will become crispy.

Potato chips in the oven

If you do not want to use a lot of oil or prefer not to use fried potatoes, use this recipe.

For cooking, you will need even, undamaged tubers, salt, your favorite spices, quite a bit vegetable oil.

How to cook:

Peel the tubers, wash well, dry with a towel. Cut into very thin slices with a sharp knife. Excellent slices are obtained by using a regular peeler for slicing. Put everything in a deep bowl, add a little vegetable oil, salt, sprinkle, mix gently, being careful not to damage them.

Turn on the oven. Grease a baking sheet with oil, put a thin layer of chopped potatoes, bake for 15 minutes, until browning. While cooking, stir the chips so they don't burn.

Put the finished slices on a dish, let cool. After which they will become crispy, and taste a little better than the purchased ones.

Fruit chips

For kids, make a fruity sweet, crunchy crisps. It is very tasty, and most importantly, healthy. In addition, this product is considered dietary, so fruit slices are useful for diets to satisfy sudden hunger.

In order to prepare such useful product, we will need: bananas, ripe pears, oranges, 1 glass of water, 1 glass of sugar.

How to cook:

Peel bananas, oranges. Apples, pears, wash, remove
cores. Cut all fruits into thin slices. Then cut each circle in half (except for bananas).

Boil water in a saucepan, add sugar. When it dissolves, gently place the fruit, simmer with a gentle boil for 5 minutes. Now put them in a colander, let the water drain.

Turn on the oven, set the heating mode to no more than 70 degrees. Line a baking sheet with baking paper, spread the fruit slices in a thin layer, dry them in the oven for a long time, about 6 hours, until they are dry and crispy. Cool the resulting chips and serve. By the way, they can be given to children over 2 years of age. Bon Appetit!

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How to make homemade chips - tasty and healthy!

Chips ... how can you cook them if so many people love to feast on these crunchy treats? Thin slices of potatoes fried in oil until crispy with various flavors. They are so crunchy and so delicious. They go well with and without beer, as a snack, even as a salad dressing, they can be used.

By the way, potatoes are not the only product from which you can make homemade chips. You can also use bananas, pineapples, meat, apples, cheese, pita bread, eggplant for this. These chips are less high-calorie, but, accordingly, they have a completely different taste.

But are there any benefits? Yes, but not all. Those that are cooked in production have absolutely no benefit. Only fat and carbohydrates, which are safely stored in the form of fat folds. And also flavors that have nothing to do with natural products. But there is a wonderful way to feast on your favorite dish and not be afraid that the entire periodic table is present in it and not guess whether natural potatoes are used or a semi-finished product. This is making chips at home. There is nothing difficult in this, a little time and desire. There are several ways to cook chips: in the oven, in the microwave, in a deep fat fryer, in a frying pan.

The history of the emergence of chips

Chips were invented not so long ago, not only the year is known, but also the day - August 24, 1853. It was at an American restaurant. The client was not happy with the fries, he returned the dish and publicly lectured the chef. He didn't like the thickness of the slices. The angry chef cut the potatoes very thinly and fried them in revenge. Contrary to expectations, the client was satisfied, and the new dish was included in the menu. Since then, chips have begun their triumphant march and are now part of our diet.

Preparing food and cutting potatoes for homemade chips

Making chips at home is easy. First you need to prepare the potatoes. The tubers should be large, preferably round, even, with firm pulp. Also look at the eyes: there should be few of them and they should not be deep. This will give the finished slices a nice, appetizing appearance. The potatoes must be washed and peeled. Further, slicing, it depends on it, the chips will turn out or French fries. Here there are some subtleties. Chips at home can be different kind... Just round, corrugated, original shape, with holes, it all depends on your imagination, the main condition is that they must be thin. If the potatoes are cut thicker than two millimeters, then they will have to fry much longer, the taste and texture will not be the same, and the slices may be soft. So take slicing seriously.

There are several ways to cut potatoes for chips at home - a food processor, branded graters, a hand knife, a vegetable peeler. Most the best way- grater. If you take a good, branded one, then the slices will turn out to be even, and it will take little time, and in size it is just perfect, a little thicker than paper. Some types of graters can cut potatoes into grooved slices or even with nice holes. Under conditions, when slicing with a hand knife or a knife for peeling vegetables, you need to have good experience. Because the result may not be uniform. A harvester is also an acceptable option, but there you have no control over the slicing process. There are several options, choose any that you like or skill.

In order for the resulting chips to taste good at home, the potato slices must be prepared as follows. Rinse the chopped potatoes and pat dry. This is necessary to remove excess starch as it can separate out after cooking and impart a bitter taste to the chips. Place the slices in a deep bowl, salt, add your favorite spices and stir very gently so as not to break. You can add a little vegetable oil. Let's start cooking chips at home.

Chips in the oven

Cooking potato chips in the oven is easy. We take food foil, put it on a baking sheet, grease it with a little oil. Then we spread the prepared potato slices. Potatoes must be placed so that future chips do not come into contact with each other, all the more you cannot put them on top of each other, otherwise they will stick together, and it will turn out baked potato... The oven must be preheated to two hundred degrees. We put a baking sheet with potato slices in a hot oven and set for twenty minutes. In fact, it may take less time to cook the chips in the oven. It is sometimes necessary to check how the potato slices are cooking, and when they begin to bend and acquire a beautiful golden color, you can take the baking sheet out of the oven. Remove the finished slices carefully and cook the next batch.

Please note that spices and salt must be added just before the baking process, although in many recipes they are sprinkled on hot chips at home. The difference is simple: if you sprinkle ready-made potatoes, the spices will not linger on them.

How to Prepare Slim Potato Chips?

If you care about your figure and keep track of your calorie intake, you can make diet chips. For this, the potatoes do not need to be oiled during preparation, only salt and spices. Put the slices on foil and cover with another layer of foil, and pierce with a fork in several places. Bake until golden brown. Due to the absence of oil in the chips, they are less nutritious.

How to cook chips at home in the microwave?

Before preparing chips for microwave cooking, the potato slices must be thoroughly rinsed in cold water and dried with a towel. And only after that add the spice oil and mix. This is done so that the chips are crispy and not rubbery.

Cooking potato chips in the microwave is even easier than in the oven. You don't need to heat anything, but what the result will be is difficult to say immediately and for sure. Experienced you will find out everything yourself. The process itself is as follows. We take a special microwave plate, on which we will cook, cover it with parchment. It was paper, not foil, as in the previous case. Lightly grease the parchment with oil, quite a bit. Put the prepared potatoes on this plate, each slice separately, so as not to stick together. We set the microwave power to 700 W, the cooking time is 5 minutes. The surface of the finished chips in the microwave should be golden or slightly brown.
There are microwave ovens in which it is not possible to set the cooking power. In this case, open the door every minute and check the readiness of the chips.

How to cook potato chips in a deep fryer?

Happy owners of such kitchen appliances like a deep fryer, can cook chips in it. It will take less time, since the slices cook much faster in boiling oil. But such potatoes will be more fatty (and tasty), so it is undesirable to often feast on a dish of this cooking method.

If you have a multicooker, you can use it to make chips at home. There are special nets on sale for deep-frying, they are ideal for this dish.

The technique for making chips is also simple. Pour the oil into a deep fryer (or use the same oil that you cooked with before), heat the oil to a boiling state, put some prepared slices in a special mesh and lower them. Fry until golden brown.

We take out the finished chips and put them on a paper towel so that the glass has excess oil.

A distinctive feature of homemade chips in a deep fryer is that the slices must be very thin, one to one and a half millimeters, otherwise you will get ordinary fries.

How to cook potato chips in a frying pan?

If you don't have a deep fryer, you can use a deep frying pan or cauldron. Pour oil there. It is not necessary to pour the entire bottle, 100-150 milliliters is enough. We heat the oil and fry the potato slices. Don't pile up a whole mountain, the chips shouldn't stick together. Fry the potatoes until golden brown and immediately remove, otherwise there will be a bitter aftertaste. We spread it on a paper towel so that the excess oil is absorbed.

Of course, making chips at home is tedious and time-consuming. You need to fry a little, make sure that the slices do not stick together, dry from fat. It takes a long time to cook enough. But on the other hand, homemade chips have much less carcinogens, there is no monosodium glutamate, natural products and therefore they are safer.

Homemade onion chips or onion rings?

A wonderful snack for beer - onion rings. You can also make these chips yourself. And even if the process is a little more complicated, but the result is worth it.

Homemade onion chips are batter-fried onion rings. They are prepared as follows. For batter you need two eggs, flour, salt, pepper. Make sure that the batter turns out to be liquid, you need to pour a little flour. Can add mineral water to get more dough. Love it sharper - add red pepper.

Cut the onion into slices. It is advisable to take large bulbs so that the rings are beautiful. The thickness of future chips is three to five millimeters. Each circle must be disassembled into rings. If the onion is very hot, scald it with salted boiling water. Now we dip each ring in batter, using a fork, and put it in a frying pan, on which we preheat the vegetable oil. Fry on both sides until golden brown. Again, a reminder that you need to cook the chips in the pan a little at a time so that they don't stick together. Put the finished rings on a paper towel in order to remove excess oil.

For onion chips, you can make a simple sauce. To do this, cut a few pickles as small as possible. Add dill, finely chopped onion, pepper, and a can of sour cream. We mix everything. Done, you can enjoy.

How to make cheese chips?

For cheese-flavored chip lovers, you can make cheese chips. You need to take equal amounts of cheddar and parmesan, add spices to taste and mix everything in a cup. Cover a baking sheet with baking paper or foil, and spread the mixture in small portions at a distance from each other. Then gently press down each pile to make cakes 3-5 millimeters thick. Bake for 10 minutes at 250-300 degrees. You do not need to cover the finished chips, otherwise they will damp.

You can also diversify cheese chips at home with fillings. TO grated cheese you can add finely chopped sausage, mushrooms, shrimp, dill, etc. Bake as well.

How to make pita chips?

Take a sheet of finished thin lavash and cut into portions with scissors. Put everything in a cup and add one or two tablespoons of vegetable oil. To make the chips taste good, add spices: paprika, curry, mushrooms crushed into flour, finely chopped greens, garlic, whatever you like. Stir the resulting mixture properly so that the pita leaves are soaked, properly oil and spread on a baking sheet covered with food foil. Put in a slightly heated oven, since the pita chips are dried, not baked, otherwise they will simply burn.

How to make carrot and beetroot chips

For lovers healthy eating you can try making vegetable chips. Cut carrots, beets, zucchini, eggplants into thin slices, put them on a baking sheet covered with foil or parchment, grease the future chips with oil a little and dry them in the oven. Salt and spices do not need to be added. The oven temperature is approximately 135-150 degrees. You need to dry homemade chips for 10-20 minutes on each side.

How to cook meat chips

If there are vegetable chips for vegetarians, then there are meat chips for "predators." They are also done quite simply. We take a piece of meat and put it in the freezer for 10-15 minutes to make it easier to cut. We take out and cut into thin slices of about two millimeters, the size of two folded fingers. Then it is desirable to beat them off to make them even thinner. The thinner the convenience of homemade chips, the better.

Making a marinade for meat. To do this, mix four crushed garlic cloves, five tablespoons of brown sugar, three tablespoons soy sauce, two tablespoons of vinegar, juice of one lime, finely chopped parsley, and spices to taste. Pour the marinade over the meat and refrigerate for four to six hours.

It is necessary to cook meat chips at home slowly, set the oven to the minimum heat - one hundred degrees. Cover the baking sheet with parchment or food foil and lay out the pieces of meat. We put it in the oven. The meat must be well baked so that all moisture is completely removed from it. This will take about forty minutes.

How to make banana chips

Chips can be not only salty, but also sweet. Pamper yourself and your kids with homemade banana chips, it's easy to cook them, but it turns out very tasty and unusual.

Fried banana chips... For them, we take large, slightly unripe bananas. We clean and cut them into thin strips along. In a cauldron or deep frying pan, heat the oil and fry the bananas for three to five minutes until golden brown. We take it out, put it on a paper napkin to stack excess fat, and sprinkle the chips at home icing sugar cinnamon.

Banana chips in the oven. Cut the peeled bananas into thin strips, grease with honey, put on a baking sheet covered with food foil. Sprinkle the chips lightly lemon juice and put to dry in the oven at the lowest, about fifty to sixty degrees. The slices need to dry for about two hours. These homemade chips are great for a light snack and are good for everyone.

How to make pineapple chips

It is difficult to find truly ripe and sweet pineapples in Russia. Mostly sour ones come across. It's a pity to throw them away, but it's difficult to eat, so you can turn them into an easy and tasty treat - chips in the oven. To do this, cut the pineapple into thin slices. Lubricate each piece with honey on both sides. Put on a baking sheet covered with food foil. Pineapple chips are baked at a temperature of one hundred and ten degrees until they are crispy.

Fruit chips

Our domestic fruits such as apples and pears can also be turned into chips. Cut into thin slices, put on a baking sheet covered with foil and dry in the oven. No additional tweaks required.

There is another, field-intensive way of making fruit chips at home. Cook sweet syrup from 500 grams of water and 500 grams of sugar. We cut any fruit into thin slices and cook in syrup for three to five minutes. Then we take out and dry the chips in the oven for three to six hours. This is a longer process, but the finished fruit slices are brittle and crunchy.

For more fast food of dried fruit and vegetable homemade chips, dehydrators can be used. It is very convenient. Dehydrators have several trays, a heating element and a fan. In essence, it is a very handy dryer. You can load the sliced ​​fruit there and leave to go about your business without worrying about the end result.

In general, homemade fruit and vegetable chips are not only a tasty and healthy snack. This is a great way to preserve crops for the winter. They can be perfectly used for making soups and compotes.

Homemade chips versus bright packaging

There are many ways to make chips at home. But no matter how hard we try, the taste will still be different from what you can buy in the store. The reason everyone knows is monosodium glutamate. With it, any, even the most unattractive and tasteless food becomes so attractive that you want to eat it again and again. It is this ingredient that makes us buy and buy chips, practically it is a drug addiction. Children are especially susceptible to it. Having tasted crispy slices at least once fried potatoes with some taste, the child will ask for more. But it is precisely for children that it is strictly forbidden to eat this product, it contains too many carcinogens, saturated (heavy and useless) fats and empty carbohydrates. It's not for nothing that nutritionists have classified chips as prohibited foods for children. And it is not always possible to follow the correct cooking technology. As a result, chips can be fried in old oil, which only adds harmful chemical compounds.

Chips are not always made from natural potatoes. Often it is potato or corn flour... Therefore, the appearance of the finished product is so "the same", the slices are almost identical to each other.

Therefore, chips at home are the best substitute for a store delicacy. Even if fried in a deep fryer or in a pan, but with your own hands without impurities. Light snacks with home-made chips are healthy. Especially if it's fruit or vegetable slices. It is good to give them to children for snacks at school. Can be issued in beautiful packaging, then the child will crunch the slices of homemade chips with pleasure.
The correct taste for good food is formed from childhood. It is very difficult to retrain your already formed gustatory habits. In this respect, it is easier for children, they have not yet been spoiled by chemical enhancers of taste. Correct eating habits need to be brought up from childhood, so as not to take away such a harmful and attractive delicacy from a crying child. Therefore, it is simple homemade food that is the best solution to this problem. Not immediately, but the taste of glutamate will be forgotten, and healthy natural food will be appreciated. And a variety of homemade chips will be a permanent dish on our tables.

Not only does the shape of the potato cut depend appearance, but also the taste of the dish: if the pieces are the same, then they are boiled or fried evenly. Homemade potato cutting is different from the restaurant one. In restaurants, chefs do everything to make dishes look as impressive as possible, so they sacrifice economy in favor of beauty. Housewives, on the other hand, try to clean and cut the tubers so that there is less waste. Restaurant cutting methods at home are used only in preparation for the holidays.

Preliminary preparation

Before cutting the potatoes, wash the tubers well. If later the potatoes are going to be peeled, then you can simply wash the skin with your hands so that the damage and eyes are clearly visible. But for cooking tubers in a peel (boiling in uniforms, baking in a rustic way) they are washed especially carefully: they are rubbed with a brush under running water.

Even slightly damaged tubers are not suitable for boiling in a peel. If there are rhizoctonia black specks on the potato (they look like tiny lumps of dirt), they must be removed with a brush. There should be perfectly clean tubers of the correct shape, without damage. If such potatoes are boiled or stewed in a rustic way, they can be eaten with the peel: after brushing, the peel becomes thin, like tissue paper.

The potatoes, which will be cooked without the peel, are cleaned after washing, the eyes and damaged areas are cut out, then immersed in cold water so that the flesh does not darken. You should first cut all the peeled potatoes, then transfer them to the cooking container. If you cut one potato at a time and transfer it to hot skillet or a saucepan of boiling water, the pieces will cook unevenly.

Easy ways to cut potatoes

TO simple ways cutting potatoes are those that are easy to perform with any knife, and without preliminary "cutting" the tuber: circles, slices, sticks, cubes, straws, wedges, shavings.

Circles

Peeled and washed potatoes can be cut into slices 1–1.5 cm thick (Fig. 1). This method of slicing is called Paysanne. Pieces with a thickness of 1.5, sometimes 2 cm, are used for cooking "village" soups, stewing, baking in a country style. Mugs 0.7–1 cm thick are deep-fried.

Fig. 1. Sliced ​​potatoes

To fry potatoes in the usual way, the tubers are cut into circles 2-3 mm thick, and for the preparation of chips - even thinner, about 1-2 mm. Usually, small and medium tubers are cut in this way: it is difficult to separate a neat thin circle from a large potato with an ordinary knife. Therefore, for cooking homemade chips, it is more convenient to grind potatoes using a shredder (Fig. 2).

For restaurant cutting, mugs of approximately the same diameter are selected from the middle of the tuber, and the rest are used for mashed potatoes.

Fig. 2. Universal vegetable shredder

Slices

If you cut the circles into 2 or 4 pieces, you get slices (fig. 3). The tuber is cut lengthwise into 2 parts. If it is large, then each half is also cut lengthwise into 2 parts. These pieces are cut across. While cutting one half of the tuber, the second is dipped in water.

Fig. 3. Slices

Slices 1–2 cm thick are suitable for making soups, baking. For frying potatoes are cut into slices 2-3 mm thick. The rule for restaurant slicing is the same as for circles: choose slices of the same size.

Lobules

Medium tubers are cut into slices, less often - small tubers. First, the potato is cut into 4 pieces (as for slices). To obtain slices, each quarter is cut in half (Fig. 4). This is an excellent form of slicing for baking with stuffed with apples duck, stewing with meat, cooking potatoes in a country style. The slices are also deep-fried.

Fig. 4. Lobules

The restaurant form of slicing differs from the home one only in that for festive dishes choose tubers of approximately the same size.

Sticks

Restaurant slicing:

1. Select tubers of approximately the same size, wash and peel.
2. Cut a piece from each side of the tuber to form a rectangular parallelepiped.
3. Cut it into plates.
4. Fold the plates one on top of the other and cut them into cubes.

When cutting in a restaurant, the bars should be the same (Fig. 5). The section of the block is a square with a side of 6–7 mm. This slicing is called batonnet. These sticks are deep-fried.

Fig. 5. Home cut potatoes into cubes Rice. 6. Restaurant cutting potatoes into cubes

When cutting at home, the tuber is not preliminarily "trimmed", so some of the blocks have an irregular shape and differ from others in size.

For soups, use shorter pieces, cut by the prentanier method: 3-4 cm long and 0.7-1 cm thick. Prentanier pieces are fried (in the usual way and deep-fried), stewed.

There are slicers on sale, with which you can easily and quickly cut potatoes into cubes, even for a very large company.

Fig. 7. Slicers for cutting potatoes into cubes

Straw

Straws are very thin sticks.

Straw types:

• julienne - bars 2 mm thick and 2.5 cm long;
• pie - length 4–5 cm.

Straws are most often deep-fried, used for cooking Korean salads.

To cut the tuber into strips, you need a very sharp knife. It is much easier to grind potatoes on a grater for Korean salads or using a special device (Fig. 8).

Fig. 8. Tuber strips

Cubes

To obtain cubes, the tuber is cut into cubes, then the stack of cubes is cut across (Fig. 9).

Types of cubes:

• brunoise - 1–2 mm edge;
• jardinière - 3-4 mm;
• Macedonian (macédonienne) - 5 mm;
• peizan - parallelepipeds with a base of 1 × 1 cm and a height of 0.3–0.4 cm.

Raw tubers are cut into cubes for soups, boiled ones - for salads.

Fig. 9. Cubes

Shavings

Potato chips are long thin strips 1–2 cm wide. They can be cut with an ordinary knife, but there is also a special device that allows you to make very even and neat chips (Fig. 10). The potato strips are deep-fried.

Rice. 10. Potato planing knife

Ways to "grind" whole tubers

To make whole potatoes look the same and look more beautiful in the finished dish, they are given different, sometimes intricate shapes.

Kegs

To make a keg:

1. The top and bottom of the potato are cut off.
2. The sides of the tuber are "grinded" to form a barrel (Fig. 11).

The casks are stewed whole or the middle is removed, stuffed and baked. The barrel-shaped tubers are stable and can be placed compactly in a baking dish.

Garlic

To make garlic, the keg is cut into wedges. A little pulp is cut from the sharp edge of each slice (Fig. 12).

Fig. 12. Garlic

"Accordions"

Deep transverse cuts are made on the tubers at a distance of 3-4 mm from each other (Fig. 13). Pieces of bacon or cheese are inserted into the slots and baked.

Fig. 13. Baked potato "accordion"

"Pears"

The tuber is "grinded", giving it the shape of a pear. These potatoes are usually baked (fig. 14).

Rice. 14. Potato "pears"

"Lapti"

Medium tubers are washed and cleaned. A transverse incision is made on the tuber. Using a knife and a spoon, form a "bast shoe" (Fig. 15). Shallow transverse and longitudinal cuts are made on the "toe". Stuffed bast shoes, greased butter and baked in the oven.

Rice. 15. Potato "sandals"

"Mushrooms"

A circular transverse incision is made on a tuber washed with a brush. One half of the potato is left in the skin (this is the “cap”), the second is trimmed to form a “leg” (Fig. 16). "Mushrooms" are greased with butter with spices and baked.

Rice. 16. Potato "mushrooms"

Curly slicing of potatoes

For curly cutting, special tools are needed.

Wavy chips

The peeled tuber is cut in the same way as into circles, using a special knife with a wave-like blade (Fig. 17).

Rice. 17. Chips knife

Balloons

To do potato balls, you need a special spoon. It is stuck into the tuber and the stalk is turned around its axis. The result is neat, uniform balls the size of a hazelnut (fig. 18). They are baked or deep-fried.

Rice. 18. Potato balls

Spirals

A metal skewer is thrust into the raw tuber. Then a device with a sharp blade is screwed onto it (Fig. 19). The knife cuts the potato so that one long tape 1 - 2 mm thick is obtained, twisted into a spiral.

Rice. 19. Potato spirals

The spirals are not removed from the skewers, but are immediately deep-fried (like chips). These "kebabs" look very impressive.

Country style potato slices

Students at the University of Essex have determined that when baked, the largest area of ​​the pieces will be covered with a golden crust if:

1. Cut the tuber lengthwise.
2. Cut each half at an angle of 30 ° (fig. 20).

Fig. 20. Tuber cutting

One of the most favorite, but, unfortunately, not always permissible delicacies, chips, is dearly loved by both children and most adults. What a sin to conceal, even sitting on a diet and passionately wanting to lose weight, we no, no, and we will crunch a tidbit. However, chips have gained a reputation for unhealthy food quite recently, and even then thanks to their brethren, prepared in the factory. It is the factory chips, abundantly flavored with oil, flavors and preservatives, with irrepressible consumption that can add to our health and weight hassle. Homemade chips, cooked with their own hands, in compliance with all the rules of preparation, not only tasty, but also healthy food... These chips will serve great snack, an excellent side dish and a great addition to many other dishes, and they will not be more harmful than any other dish made from potatoes. Today we invite you to learn and remember how to cook homemade chips, chips are not only tasty, but also healthy.

It may seem surprising to you, but chips were invented quite recently, a little over a hundred years ago. Even the exact year of the appearance of this delicious food- 1853. It was in this year that the legendary American millionaire Cornelius Vanderbilt first received a portion of chips to his table. Yes, the history of chips begins as the history of a millionaire dish! However, it was more the revenge of the offended cook than a special culinary foresight. After all, just a few minutes earlier, Vanderbilt returned to the restaurant kitchen potatoes, which, in his opinion, were too thickly sliced ​​and poorly fried. Offended chef George Crum mockingly cut the potatoes into thinnest slices and deep-fried them until crisp. But revenge failed. The resulting dish was extremely popular with the millionaire, instantly became popular among the American beau monde, and then rapidly conquered the whole world.

Unfortunately, for many housewives, making homemade chips seems to be an extremely difficult task, if not even impossible. And completely in vain. Making delicious crispy chips is as easy as making fries. All that is required of you is some potatoes, butter and salt, a sharp knife or food processor and a great desire to please your loved ones delicious delicacy homemade... On the other hand, the apparent simplicity of preparation can be just as deceiving. Indeed, in order for your chips to turn out to be truly tasty, crispy and not soaked in half an hour after cooking, you need to know some subtleties and culinary tricks.

Today the site "Culinary Eden" carefully collected and wrote down for you a selection of the most important tips, secrets and recipes that will surely help even the most inexperienced housewives, and will easily tell you how to cook homemade chips.

1. To make chips, you will need a very sharp knife to help you cut the potatoes into as thin slices as possible. Instead of a knife, you can use slicers or a special food processor attachment that allows you to cut food into thin, even slices. Cut potato slices should not be more than two millimeters thick. In addition to tools for slicing potatoes, you will need utensils to deep-fry the chips. A special electric fryer is ideal, which allows you to control the frying process and temperature. If you have not yet acquired such a device, then you can fry the chips in a cast-iron cauldron or even a simple deep frying pan with a thick bottom.

2. When choosing potatoes for your chips, pay attention to medium-sized, regular-shaped tubers. Chips from such potatoes will turn out smooth, beautiful and comfortable. Be sure to ask the seller if the potatoes offered to you are suitable for frying. After all, to make chips, you will need potatoes with a dense, not friable pulp and a minimum starch content. Pay attention to the number and depth of the eyes. Cutting them out can turn peeling potatoes into a real torture, and ready-made potato chips with a lot of cut out eyes will turn out to be uneven and ugly. To remind you that potatoes should be fresh and unspoiled, it seems superfluous to us.

3. Having brought the potatoes home, once again carefully inspect, sort and rinse them, selecting only the most even and successful tubers. If your potato has a thin skin, and there are few eyes on it, then it can be cut whole without peeling, but only thoroughly rinsing with a brush. If the skin of the potato is too thick and coarse, then such a potato will need to be peeled. Rinse thoroughly washed or peeled potatoes with cold water, dry slightly, cut into thin slices and rinse again in cool running water to rinse off excess starch. Throw the washed slices in a colander, and then dry thoroughly by blotting with paper towels.

4. Heat oil for frying chips beforehand. The recommended oil temperature for frying chips varies from 170 to 200 degrees, but not higher than 220⁰, when the oil is already starting to smoke. The choice of oil depends on your personal taste preferences. Just do not forget that only refined deodorized varieties of vegetable oils are suitable for frying. Unrefined oils will give a lot of dust and spoil the taste of the finished product, in addition, when unrefined oils are overheated, carcinogens can form. If you want to make your chips taste brighter and richer, just add a small amount of beef or pork fat or lard.

5. Fry the chips in small portions so that the potato slices float freely in the oil without overlapping or sticking together. To dip potato slices into boiling oil and to catch ready-made chips, you need a wide slotted spoon, or even better, a special basket designed for deep-frying. Equipped with a convenient handle, this basket allows you to easily lower and remove all the slices of one serving at the same time, thus preventing overcooking of the potatoes. Be very careful to drain the potato slices before dipping them in the oil to avoid boiling and splashing the boiling oil. The frying time of the chips depends on the thickness of the slices and the temperature of the oil; on average, the chips are ready within a minute after dipping in the oil.

6. Remove the finished golden chips from the oil and transfer to a colander lined with paper towels. Allow excess oil to drain. These chips can already be served to the table, they turn out to be tasty, crispy and mouth-watering. And only one thing can darken your pleasure - such chips retain their crispness for a very short time, literally for half an hour, and then soften, turning into thin slices of simple fried potatoes. To avoid this, the second stage of cooking chips will help you - drying. The easiest way to quickly dry a small amount of chips is to place them in the microwave for 30 to 60 seconds at maximum power. If you are preparing a large portion of chips at once, then it will be more convenient for you to use the oven. Preheat the oven to 200⁰, place a baking sheet with chips on it and dry for 10 - 15 minutes. Be careful not to burn your chips! Remove the finished chips from the oven, transfer to paper towels and let them cool completely. Salt and sprinkle only fully cooked chips!

7. In summary, let's try to make our first batch of homemade chips together. Wash and peel 500 g potatoes thoroughly. Using a sharp knife, food processor, or a simple vegetable peeling knife, cut the potatoes into thin, even slices no more than 1 to 2 mm thick. Rinse the finished potato slices in cool water, rinse off excess starch, and then dry thoroughly with a paper towel or napkins. Heat vegetable oil in a cauldron or deep fryer and fry the potatoes in small portions until golden brown. Transfer the finished potato slices to a colander lined with paper towels and drain off excess fat. Then arrange your chips in a single layer on a plate and place in the microwave to dry. Dry the chips for 30 to 60 seconds at full power. Spread the finished chips on a paper towel and let them cool completely. Season the cooled chips with salt and a mixture of your favorite spices. Store your chips in paper bag in a cool, dry place. However, who will keep such delicious chips your own cooking?

8. Delicious homemade chips can be made without deep-frying. It is enough to bake the potato slices until crisp in the oven. Rinse, peel and cut 800g potatoes into thin slices. Rinse off excess starch from potato slices and dry on a paper towel. Place the slices in a deep bowl, add 2 tbsp. spoons olive oil, salt, black and red pepper to taste. Stir well and leave in a cool place for 10 minutes. Line a baking sheet baking paper oiled, spread the potato slices in one layer and place in the preheated 200⁰ oven for 15 minutes. Then turn the baking sheet 180⁰ and bake your chips for another 15 minutes until golden brown and crisp.

9. If you don't have any extra time at all, and you really want homemade chips, you can use quick recipe cooking chips in microwave oven... Wash, peel and cut 500g potatoes into as thin slices as possible. Place the potato slices in a bowl, add 1 tbsp. a spoonful of vegetable oil, a pinch of your favorite spices and salt to taste. Mix everything and let stand for 10 minutes. Spread the slices in one layer on a wide platter so that they do not touch each other. Bake in the microwave on maximum power for 4 to 6 minutes until golden brown and crisp. Watch your chips carefully during cooking, do not overdry them! These chips are best eaten as soon as possible - they can get soaked quickly.

10. But what are homemade chips without delicious homemade sauce? Try to cook tender and at the same time spicy sauce with sour cream and garlic. Mix 100 ml. good sour cream and 100 ml. low-fat yogurt. Add to these one crushed garlic clove, one tablespoon of chopped dill, a pinch cayenne pepper and salt to taste. Mix everything thoroughly and let it brew in a cool place for 15 to 30 minutes. This sauce is perfect for homemade chips, croutons, croutons and French fries.

And on the pages you can always find even more interesting ideas, tried-and-true recipes and important tips that will always tell you how to make homemade chips.

Zhalnin Dmitry

1. Peel the potatoes, rinse. Cut into thin slices using a food processor with a slicer or mandaline grater. If you do not have such devices, use a vegetable knife and "peel" the potatoes with thin slices. The illustration shows potatoes sliced ​​using the harvester's grid attachment. In addition, the grate grater is used in two directions.

2. Place the chopped potatoes in a bowl and cover with cold water. Leave on for 6-7 minutes. Then fold in a colander and place on paper towels to dry out the potatoes. These actions are needed in order to get rid of excess starch.

3. While the potatoes are drying, mix the spices (of course, if you wish). I usually make potato chips in three flavors - salty, spicy and with dried dill. By "hot" I mean a mixture of peppers - black, Caenna or chili, ground red paprika.

4. Let's go to frying. You can use a deep fryer. Or you can fry in a saucepan. Pour in half a pan of oil, heat it up and add the first portion. I advise you to put in one chip first and make sure that the oil is warmed up. Plus, you'll see how quickly the chips will brown. So, fry the chips in portions and choose them on paper towels.