If you’re gonna be bad, there’s no point in holding back. That’s my thinking anyway. So when I saw OXO’s hand-held mandoline in my goodie bag from Camp Blogaway, I knew right away I needed to make potato chips. Airy, crispy, salty, honest-to-goodness potato chips. See how I’m getting all drooly at the thought? Yep, that’s why I don’t buy chips. But these chips are OK, since they’re made from scratch, right?
The mandoline is actually one kitchen tool I’ve always wanted but have managed to live without all these years. At Camp Blogaway, we demo’d OXO’s full-sized chef’s mandoline, and wow, can that thing slice potatoes FAST! I was amazed at how effortlessly the blade cuts through the potato. Of course, I have no space for something that large, so I was super stoked to see the hand-held version with my SWAG (along with a few other handy OXO gadgets). Thank you OXO!
The hand-held mandoline is a great tool and is easy to clean as well as store. It has three different settings for thickness, so I tried all three. I found the first setting to be a little too thin for the chips, and the third notch made perfect restaurant-thickness chips. However, after all was said and done, I preferred the middle setting. A couple of things to note when using a mandoline, and this is true of any brand, the blade is crazy sharp, so just glide whatever you’re slicing right over it–no need to apply lots of pressure. Also, always use the food guide/guard.
As for the chips? Well, they didn’t last long. Two potatoes yielded quite a few chips, and these were far superior to the junk you buy in the store. Oh, and do stick with russets (or another starchy variety) as their waxy cousins usually end up soggy or burned. I sprinkled these with Tony Chachere’s Creole Seasoning, which I’ve been using on just about everything since the beginning of time. Of course, you’re welcome to use your own seasonings, or even just salt and pepper.
Before you begin slicing, start heating the oil in the pan (I used my wok for this).
I recommend cutting the potato in half before slicing on the mandoline–it’ll be easier to handle that way. Always always always use the food guide/guard.
Drop the potato slices one at a time into the hot oil, and cook about a minute or until golden.
Remove with a skimmer onto paper towels, and sprinkle with your favorite seasoning while still hot.
I sure could go for a sandwich right about now!
- 2-3 cups canola or peanut oil for frying
- 2 potatoes, washed and dried
- 1 tsp Tony Chachere’s Creole Seasoning
- In a deep cast-iron skillet or wok, heat the oil to 350F.
- While the oil is heating, slice the potatoes.
- Add the potato slices one at a time to the oil, cooking about one minute or until golden.
- Remove with a skimmer when done, and drain on paper towels. While the chips are still hot, sprinkle with seasoning.
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