I was cutting thin slices of potato to make baked potato chips and was wondering if they make a potato slicer that works like one of those egg slicers that you slices them real thin.
this site is all about potato chips and has a few slicers shown
http://www.world-of-potato-chips.com/equ ipment.html
Twisted Chips or Tornado Potato is a new and exciting way to eat fried potatoes. THIS POTATO CHIPS SPIRAL CUTTER IS A GREAT PRODUCT TO TO START A ...
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If you prefer to make your own potato chips, these alt-potato chips have many virtues: They have the true flavor of Idaho potatoes, butter and sea salt. You won't have the smell of fried fat hanging in the air, and a serving yields more than double the amount of chips (and about half the fat of an equal weight of commercial deep-fried chips.)
Although I haven't yet tried it, I have no doubt you could replace the butter with two tablespoons of extra-virgin olive oil or rendered duck or goose fat instead of the butter. Bacon fat would also be swell.
In a small saucepan, melt the butter over low heat until it no longer foams and has become clear with solids floating on the top. Skim off the solids and discard. Set aside.
Peel the potatoes and slice them into sixteen of an inch thick rounds on a mandolin or other mechanical slicer like a Benriner. Rinse them in several changes of cold water. Drain well and spin in a salad spinner to remove most of the water and place in a medium bowl. Pat the potatoes dry with paper towels. (Do not leave the potatoes in the water more than five minutes or after you have dried them as they will curl up and won't cook evenly).
With a teaspoon, spoon the clear clarified butter off onto the potatoes, leaving the milky residue in the bottom of the pot. Using a brush, toss the potatoes with the butter making sure each slice is coated. Arrange the slices on a large heavy baking sheet so that they don't touch each other.
Bake on the middle rack of the oven about seven minutes, then check the potatoes. With a metal spatula, remove the potatoes that have become golden brown and crisp and cool on a platter lined with paper towels. Sprinkle with salt. Continue baking the remaining potato slices up to three minutes longer, checking them frequently and removing the finished ones. The chips will keep several days in a plastic bag or tin.
This sounds delicious and a fun activity for wintry nights.
Kudos to Ms. Schneider for recommending bacon fat as a worthy substitute for butter. It's too good in too many dishes for even the rich to throw out, which I'm not, nor, FWIW, are my aging arteries yet clogged nor my "bad" cholesterol high, merely my "good" cholesterol levels. Just sayin' I appreciate Ms. Schneider is not a food-prude.
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