When learning about how to make chips at home, there a couple common assumptions. The first is that you either have to fry them in oil or bake them in your oven, and the second is that it’s more challenging than it is.
Whether or not you have a chip fryer, they’re actually easy to make. Virtually all recipes will call for some type of oil, and the good news when making chips at home, is that you have control over the ingredients. This means that you can replace hydrogenated oils and unwanted sodium, with more legitimate ingredients.
You can also make everything from homemade tortilla chips to nacho chips. Besides requiring different base ingredients, you can do it all with an oil fryer, your home oven, or a food dehydrator.
A potato chips recipe that’s simple and tasty
Arguably the most difficult part of making chips is slicing them thinly. If you have a mandolin, or a sharp knife and some cutting skills, then your job is going to be considerably easier. The proper tools are highly recommended.
This recipe for potato chips at home requires, but certainly isn’t limited to, the following ingredients:
- Extra virgin olive oil
- Salt & pepper (optional)
- Seasoning (optional)
The best potatoes for chips will depend on your preferences, and what’s available to you. Generally speaking, russet potatoes will work extremely well and are more common in grocery stores. You might also choose Maris Pipers, Cara, Kind Edward or Spanish Agria potatoes.
Slice your potatoes to about 1/8” or thinner before cooking your chips, but do not peel them. Next, blanch them in salted, boiling water for just under 2 minutes. Immediately drain and toss them into a bowl of ice cold water. This will stop the cooking process and keep your potatoes from turning into mush.
Toss them lightly in oil, ensuring that they’re thoroughly coated. The best oil for chips is extra virgin olive oil, and even though it may cost more, you only need a couple of tablespoons per potato when you’re not frying your potatoes.
At this point, add your choice of seasoning, to taste. Read on below to find out how to create your own potato chip flavors from scratch, as well.
Set your dehydrator machine to 135 degrees. Dry for about six hours, or for purer, more nutritious results, dehydrate at 100 degrees for 12-24 hours.
Homemade tortilla chips and more
You can make any kind of baked tortilla chips in your food dehydrator machine. This process may take longer, but you’ll notice tastier results, with more nutrients and flavor. Another advantage over baking, is that you don’t run the risk of burning your chips.
The following ingredients make up a simple version of lime tortilla chips:
- 1 cup corn
- 1 cup shredded cheese
- 1 tbsp. onion powder
- 1 tbsp. lime juice or powder
- Salt and pepper, to taste
You can use this process to make any kind of corn tortilla chips. Blend all of the ingredients before pouring the mixture onto a mesh dehydrator tray, or fruit roll sheet.
Set your food dehydrator to 130 degrees and cook the first time for 3 hours. Flip the tortilla on each tray over and dehydrate further, for 2 additional hours. You’ll notice that the results are crispy before cooling, so take them out at this point and cut into appropriately sized pieces.
More advantages over a chip fryer or kitchen oven
Whether making nacho chips or salt and vinegar, ketchup, BBQ or all-dressed potato chips, a food dehydrator has unmatched strengths. The first of which, is being able to create your own seasonings.
For example, take your favorite homemade ketchup or BBQ sauce. Dehydrate them on mesh trays, and you’ll receive a beautiful dried version that you can grind into seasoning. Use them in chips, popcorn or anywhere you like.
This process works equally well with cheese, sour cream and other dairy products. By using the appropriate trays and a digital timer, it’s virtually a set-and-forget operation, as well.
Making chips at home in a food dehydrator is easy, fun and healthy!