Homemade Potato Chips

I got an Onidea Mandolin Slicer at Bed Bath & Beyond (the world's greatest chain) for making potato chips.  They give you 20% off with a coupon and I think I paid around $22 for it.
 
I have this recipe from Stonewood (local restaurant chain) for their popular balsamic glazed potato chips with bleu cheese and fresh rosemary.  So, I finally got to try making the chips..They came out fantastic.  I was too lazy to do the recipe, but next time I will. 
 
The slicer was fantastic.  It has lots of uses and this particular brand was about $25 less than the next one and is really good.  Several stainless blades, etc.
 
I used Idaho (russets) potatoes and first peeled them.  Then sliced them so thin you could almost see through them.  I soaked them in cold water.  I changed the water until it ran clear and then added some vinegar so they would not discolor.
 
When I was ready to fry (any vegetable oil) I drained the raw slices in a lettuce spinner.  But, I still had to place them on a clean towel, too.  That was a pain in the ass.  But, it is necessary.
 
Don't put too many in at a time.  They go pretty fast.  I drained them on paper towels and added salt as I went.  They were really good.

Sounds like a winner, Baah Ben.Is there any way to skip the salad spinner step-and just go the paper towl? Or do you feel that is a necessary step to get rid of excess water? Just curious...

Thanks!  I might give it a try.  I have one of those expensive models that sits in the cupboard next to the protective glove.  (I'm accident prone)

The original Islands Restaurant opened next to my brother's store where I worked at the time.

Their secret was to throw an onion in to the oil first and then fry their 

Oh wait!

You're talking chips and I'm thinking fries.

Bet it would still work.

I would love to taste the blue cheese/rosemary combination.

Could you give more information on the frying technique?

I tried fries once and within a split second they went to looking raw to black and smoldering.

I have got a very cheap mandolin.  I bought it at Walmart for about $5.00  It works very well but I have a very expensive one that is stainless steel.  I never use it.  I have done the semi potato chips many times.  I slice them very then and like you, I fry just a few at a time and I salt immediately after taking them out of the oil.  I find that they fry very quickly.
 
Paul E. Smith
Knoxville, TN

Ann - I feel you definitely need to use the salad spinner.  It saves a lot of time and still, you need to dry the slices off some more on a white cloth towel.  This is the only real pain in the ass in making them.  I might go with a longer spinning process actually next time so I can avoid the towel.

At first, I was worried I needed to double fry them like I do for a french fri.  But, they are so thin you do not need to.  The first batch took a long time because maybe the oil was not hot enough?  Then it went smoothly and fast.  You have to adjust the oil because you do not want them to burn too fast.

I had a big bowl next to me with some paper toweling in it.  I used a slotted serving spoon and  just kept throwing in a batch at a time being careful not to overload it.  If you do, you'll get the chips clumping together.  I'd get them out when it looked like the color was good.  I used the spoon, drain them good before I put them in the bowl.  Then  I salted them..Not too much.  I used sea salt that I got at Publix.  This stuff is fantastic!  Cheap and much better than kosher salt..Comes in a green box...

One and a half medium potatoes made enough chips for three people!  Now we know why potato chips are a big plus for Lay's...

The slicer comes with a gadget that you hold the potato with so you are not going to cut your fingers.Stonewood reduces Balsamic vinegar with some sugar to form a syrup.  They do the chips and then put the bleu cheese on them and put them in the oven for 2 minutes.  When they come out, they drizzle on the syrup and the chopped rosemary.

They sound wonderful.  If only I could see them

Roadfood partner throws associate under bus.....

oh man.........another impetus for me to use my mandoline more often!

Thanks, Ben!