FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

Author:           Updated March 10, 2019
Categories: Snacks - Chips    

These are easier to make than you'd think, and makes a much better version than you'd find in the store.

Potato chips on a wooden board, sprinkled with coarse salt and freshly ground pepper, next to a bowl of chip dip
Image by: Thora Toft

Prep time: 45 minutes Cook time: 5 minutes Makes: 8 servings Difficulty: Medium

Gluten free Dairy free Egg free Grain free Soy free Vegan option

When using a Real oil, these become a healthy part of a diet, such as organic coconut oil or Homemade Lard. You can season them simply with some sea salt, or kick it up with some fresh, organic herbs. You could make some homemade chip dip with Homemade Mayo as a healthy base.

Use all organic ingredients.

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Ingredients:
4 large Russet potatoes, organic
1 cup Coconut oil or Homemade Lard, or more depending on your pan
Sea salt
Substitutions and Notes:
  • Vegan: Use a non animal based fat or oil, such as coconut oil.
  • Potaotes: You can try out some other kinds of potatoes or vegetables with this method, such as using Yams, or green plantains. When making a batch of chips, cut up a small amount of some other vegetable, to see how it turns out. This allows you to try something a bit different without committing to a large batch of something completely new.
Directions:
  • Wash potatoes. Peel, if desired.
  • Slice potatoes into thin, even slices. These taste great thin or thick, as long as you just pick one or the other. If they're not evenly sliced they don't cook evenly and you end up with some raw ones, and some burnt ones. You can slice them manually, or use a Mandolin slicer, or the slicing attachment on a food processor. Note that the best, crispiest chips are created when they are very thin.
  • Rinse sliced potatoes in cold water.
  • Soak the sliced potatoes in ice cold water for 30 minutes or more, up to about 8 hours. The secret is ice cold water. If your water isn't very cold, add ice cubes to make the water VERY cold before adding potatoes. If you're short on time, you can skip soaking them, but the chips may not be as crispy.
  • Scoop out the number of chips you'll cook for the first batch. Lay them on a kitchen towel or paper towels, and pat them with a towel to dry them. Do this step right before adding to the oil, to get the crispiest chips. Repeat with each batch.
  • In a deep skillet, pot, or deep fryer, melt the coconut oil over medium high heat. You'll need about 1 inch of oil or more in the pan or skillet, so you may need more or less oil depending on the size of your pot.
  • Heat the coconut oil to about 350 to­ 375 degrees. This is about the smoke point limit of good quality coconut oil. A candy or frying thermometer can give you an exact temperature, though you can test it with a potato slice; it will sizzle when you drop one in if the oil is ready.
  • Fry the potatoes in small batches, just enough to make a single layer of potato slices in the pan. Cook for about 3 minutes, then flip, and cook for about 2 more minutes, or until golden brown. Thicker chips will take longer to cook.
  • Use a slotted spoon or tongs to remove the chips from the oil. Drain on paper towels, or a wire cooling rack placed over a drip dish.
  • Repeat until all the potato slices are done.
  • Sprinkle with sea salt, black pepper or any other fresh or dried organic herbs or spices.

Allow the homemade potato chips to cool before eating, if you can!

Enjoy!

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