Chef's Quick Tips: Homemade Potato Chips
This week Chef Victor Amereno of the Blue Cactus Grill shows Tina Redwine how to make classic American comfort food with a South Western twist.
Homemade Potato Chips
6 cups vegetable oil
1 teaspoon seasoned salt
Thinly slice Kennebec potatoes to a typical potato chip thickness
Rinse in cold water until water runs clear
Heat oil to 375 degrees, fry till golden brown stirring constantly for even frying.
Remove from hot oil into stainless bowl
Coat evenly with seasoned salt while chips hot
Chef Victor Amereno
Blue Cactus Grill in Norwalk, Fairfield
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