Chef's Quick Tips: Homemade Potato Chips

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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

Kennebec potatoes
6 cups vegetable oil
1 teaspoon seasoned salt

Method:

Thinly slice Kennebec potatoes to a typical potato chip thickness
Rinse in cold water until water runs clear
Completely dry
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

Contact:  

Chef Victor Amereno

Blue Cactus Grill in Norwalk, Fairfield 

www.bluecactusgrillct.com

NEWS 12 CT FOOD FIGHT!

Food Fight: Blue Cactus Grill

 

 

 

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