Every week on Food52, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.
Today, blogger and cookbook author Lara Ferroni shows us two methods for making addictive, crisp potato chips in small batches at home.
It wasn't until I was working on Real Snacks, a cookbook about making my favorite junk food at home, that it occurred to me that I could make my own potato chips. Of course, no junk food cookbook could be compete without them, but my first few attempts were pretty sad -- dark brown on the edges and still soggy in the middle. Luckily, perseverance won out, and now I wonder how I ever thought they were hard.
The key to the perfectly crispy chip is the mandoline. You need to get the potatoes really, really thin, so unless you have the knife skills of a ninja, a mandoline is the way to go. You don't need a fancy one -- a simple $20 slicerRead More »from Homemade Potato Chips, Two Ways