Induction Potato Chips
Induction POTATO CHIPS
The Potato Chip is undisputedly the most popular food in America. The Chip is extremely popular throughout the western world as well, particularly France. In fact, the Chip holds more than 35% of the snack food market worldwide.
George Crum, a renowned
George Crum, a renowned African American chef at the Moon's Lake House Restaurant in Saratoga Springs, New York, invented the potato chip by accident in 1853. As legend goes, Cornelius Vanderbilt was dining at the restaurant and disappointed in the fried potatoes served, sent them back to the kitchen, insisting to be more thinly sliced. Crum offended, sliced the potatoes extremely thin and fried them to a crisp. Surprised, Vanderbilt loved them, and the rest is history.
Potato Chips out of the bag are okay, homemade baked or air fried are better, but with proper preparation INDUCTION Potato Chips are mind boggling delicious. It is a lot or work but well worth the effort.
EQUIPMENT: 5-Qt. stainless-steel mixing bowl, kitchen machine food cutter, 16x12 baking sheet with rack, slotted serving spoon, 5-Qt. stockpot, and induction cooker.
NOTE: The advantage of an Induction Cooker is the ability to set the exact temperature for deep frying. See notes on cooking oil and smoke point.
- 2 russet potatoes sliced 1/8 inch thick #4 cutting cone.
- 3 to 4 quarts cold purified or filtered water.
- Chlorinated tap water will alter the flavor
- 2 tablespoons sea salt or kosher salt
- Paper towels for draining and drying.
- 3 to 4 quarts of filtered or purified water for par boiling.
- 2 tablespoons apple cider vinegar
- 2½ to 3 quarts olive oil or vegetable oil
PREPARE THE POTATOES
Fill the mixing bowl with ice water, add the salt and stir to combine. ᵒ20 minutes. Stir occasionally This will remove a good portion of the starch that will settle to the bottom of the mixing bowl.
- Note: if left on the potatoes the starch will turn to sugar and burn with fried in oil.
Remove the potato slices to the baking tray lined with paper towels to drain and dry.
PAR BOIL THE POTATOES
Fill the 5-Qt. stockpot about three-quarters full of filtered or purified water, and 2 tablespoons apple cider vinegar and bring to a boil over medium heat 275ᵒF. Add the potato slices and par-boil for about 3 to 4 minutes. Remove to baking tray lined with paper towels. Separate to keep from sticking.
FRYING THE CHIPS
Rinse and dry the 5-Qt. stockpot. Place it on the induction cooker and add the olive or vegetable oil. Set the temperature to 375ᵒF and heat the oil. This should take about 3 to 4 minutes.
Add about half the chips to the oil. Stir occasionally. Fry about 3 to 4 minutes until golden brown. Remove with slotted spoon the baking tray with rack and separate to prevent sticking together. Repeat with second batch.
Lightly salt. You can also season with a barbecue season mixture of equal parts brown sugar, onion powder, paprika, chili powder, and garlic powder. The same procedures apply to Curly Fries and Waffle Fries. The frying time is slightly longer.
NOTE: Regardless of what you have heard, read, or believe, there is no such thing as a "healthy" oil. Oil is Oil. All consumable oil is approximately 110 grams of fat and 15 calories per tablespoon and zero nutrients. Cooking oil is simply used to transfer heat from the source to the food. The real difference between one oil or another is its “Smoke Point” which is the temperature at which the oil begins to smoke, breakdown and burn.
So, what is the best oil for deep frying? Remember back in the day when French Fries and Fried Chicken were crispy on the outside and not greasy, and delicious and cooked to perfection on the inside?
That was before the healthy-oil-hype began in the 1980’s, followed by misinformation and government intervention. Lard was used commercially and in home kitchens universally for pan frying and most notably deep frying. The optimum temperature for deep frying is between 350ᵒF and 375ᵒF, and LARD with a smoke point of 370ᵒF was the perfect match, and still is to this day. Lard is an excellent choice for KETO as long as it comes from pasture-raised sources.
Although lard (animal fat) produced the best results Crisco (vegetable fat) was used as well and has about the same smoke point as lard. However, it is not recommended for KETO.