These homemade potato or vegetables chips are a healthy alternative to the store-bought version. You’ll save money too!
- 3 large potatoes, scrubbed and unpeeled
- coconut oil
- Using the long side of a vegetable peeler slice thin chip-like pieces off the long side of all 3 potatoes.
- Soak your potatoes in a 2-quart glass bowl of cold water to remove the starch.
- Drain in a colander and rinse under cold water for 5 minutes until the water runs clear.
- Get a plate or basket and line it with a cloth and overlay that with paper towels to absorb oil from the finished chips.
- Divide your sliced potatoes into 4 even portions.
- In a small 8-inch frying pan, heat 3 cups of coconut oil under medium heat — this makes about an inch and a half of oil in the bottom of the pan. Be careful not to burn the oil or let it smoke.
- When the oil is hot, add 1/4 of your sliced potatoes using a slotted steel spoon.
- Stir slightly to make sure none of the potato pieces are sticking to the bottom of the pan. After 3 minutes, turn chips over.
- Continue cooking till chips are golden brown. Remove from oil, using a slotted spoon and drain on prepared plate or basket. Shake gently to remove excess oil.
- Repeat with remaining portions of potato slices. Be careful not to over brown them and don’t let your oil smoke. If it starts to smoke, turn down your heat source, it should never smoke.
- Salt with Celtic or Himalayan sea salt and serve while still warm.
The oil is ready when you splash a few droplets of water into the oil and it sizzles. If it boils up like lava, your oil is too hot, reduce the heat. If it doesn’t fizzle, you need to wait longer. Remember that oil can ignite if it gets hot enough. Don’t leave the stove unattended.