Healthy Homemade Potato Chips
When most people think of potato chips, the words “junk food”, “greasy”, “unhealthy” or “fattening” usually come to mind. Considering what’s available in the markets these days, those words are justified. The chips you find in the markets are fried in cottonseed oil or canola oil or vegetable oil or some combination of rancid, GMO, high Omega-6 oil. So, “unhealthy”, is a pretty good description.
Well, it doesn’t have to be that way. If you use the right ingredients, potato chips can be a healthy snack that you don’t have to feel guilty about having. What are the right ingredients? Well, first start with organic potatoes. Potatoes are part of the Dirty Dozen (12 foods you should always buy organic). A food being on the Dirty Dozen list, means that it retains high amounts of pesticides and other toxic agricultural chemicals. So, for foods on the list, try to buy organic. Next, you need to fry them in a healthy oil. You could use tallow, coconut oil, or lard. I use lard for my potato chips. I render my own lard from fat that I buy from my local farmers market.
- 3 organic russet potatoes
- lard from pastured pigs
- 2 Tbsp sea salt
- Slice the potatoes. I slice them to 1.5mm.
- After slicing, put them into a medium size bowl filled with water with about 1 tsp. of the sea salt dissolved.
- Place the bowl in the fridge and let the slices soak for about an hour.
- After soaking for about an hour, remove the slices from the water and pat dry with paper towels.
- Place about 2 cups of lard into a heavy pot on medium high heat. You don't want it so hot that it starts smoking or boils.
- Test if the oil is hot enough by placing the tip of a potato slice in the oil. If it starts to bubble and sizzle then it's ready.
- Place enough slices in the pot to cover the surface of the pot. You want to work in small batches so it's more manageable.
- After you put the slices in the oil, start moving them around using a slotted wooden spoon.
- When you start to see them brown around the edges scoop them out and place them on some paper towels and sprinkle with the sea salt
- Then start another batch and repeat until they're all cooked.
- The chips should be crispy, not soft or soggy.
- Place the cooked chips in a resealable container.
- To slice the potatoes I use the Chef's Choice 632 International Gourmet VariTilt Electric Food Slicer from Amazon (my affiliate). It's a bit pricey, but it's awesome. I use it to slice meat, cheese, and of course, the potato chips.
- A word about the nutritional information listed for my recipes. It is calculated automatically by the plugin-in that I use to display the recipes on The Healthy Hubby web site. While I believe it to be fairly accurate, since they are generated automatically, don't take it as gospel.