Best Salt Pepper Dirty Potato Chips Recipes

Salt & Pepper Dirty Potato Chips image

Provided by KandB

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 -5 large potatoes
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
safflower oil (for frying)

Steps:

Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
Mix together all spices in a small dish and set aside.
Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.

Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 1755.6, Carbohydrate 33, Fiber 4.3, Sugar 1.5, Protein 3.9

Salt and Pepper Potato Chips image

Time 50m

Yield Makes about 12 dozen chips

Number Of Ingredients 5

1/4 cup olive oil
2 large baking potatoes (1 pound total), scrubbed
3/4 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer

Steps:

Preheat oven to 375°F.
Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.