Fine Cooking Magazine - November/December 2020

屈服：Yields about 7 cups, or about 200 chips; yields about 3 Tbs. of seasoning

This much-loved twist on basic homemade potato chips is smoky, sweet, spicy…sure, they’ll turn your fingertips red, but we guarantee it’s worth it.

betway电子竞技俱乐部

For the seasoning

1 Tbs. sweet paprika
2 tsp. granulated sugar
1-1/2 tsp. kosher salt
1 tsp. light brown sugar
1/2茶匙。smoked paprika
1/2茶匙。蒜粉
1/4 tsp. cayenne pepper

For the chips

1-1/2 lb. 6- to 8-oz. russet potatoes, well scrubbed
7 to 8 cups peanut or canola oil

营养样本量每1盎司。
Calories (kcal) : 170
Fat Calories (kcal): 90
Fat (g): 11
Saturated Fat (g): 1
Polyunsaturated Fat (g): 4.5
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 0
Sodium (mg): 1160
Carbohydrates (g): 18
Fiber (g): 2
蛋白质（G）：2

Preparation

Make the seasoning

结合成分。betway电子竞技俱乐部立即使用或在密封的容器中存放长达2个月。

Make the chips

Fill a large bowl with ice water. Slice the potatoes crosswise 1/16 inch thick, preferably using a mandoline; transfer the slices to the ice water as you work. Let soak for at least 30 minutes and up to 2 hours.
Drain the potatoes and discard the ice. Refill the bowl with cold water, add the potatoes, and stir to release more starch. Drain and spin the potatoes dry in batches in a salad spinner or blot dry on paper towels.
将土豆放在纸巾的长度上，而不会重叠。将切片在纸巾中卷起来（以进一步干燥它们），并将其卷起，直到准备炸;他们最多可以持有2个小时。
将深炸温度计夹在重型4夸脱锅的侧面。加入2-1/2英寸的油，用中火加热至350至360°F。在一个大的搅拌碗上，长度长足够长的纸巾，可以悬在侧面。将大的有框烤盘和纸巾衬上。
Carefully add about 20 slices (a few handfuls) of the potatoes to the oil. Fry, stirring gently and occasionally with a skimmer, until light golden brown to deep brown in places, 1-1/2 to 2 minutes.
Remove the potatoes from the oil, tapping the skimmer against the inside of the pan to remove excess oil. Transfer the chips to the prepared bowl, and sprinkle with about 1 tsp. of the seasoning. Grab the ends of the paper towel and shimmy it back and forth to gently toss the chips with the seasoning and absorb excess oil. Transfer the chips to the prepared baking sheet to cool. Repeat in batches.
Allow the chips to sit at room temperature for at least 30 minutes before eating; they’ll crisp more as they cool.