It is National Potato Chip Day.
The most widely-circulated story about the origin of potato chips concerns a Native American chef named George Crum. He worked at Moon Lake Lodge, a resort in Saratoga Springs, New York. In 1853, a customer complained repeatedly that the fried potatoes Crum cooked were too thick. “I’ll show that moron,” thought Crum, who then cut paper-thin slices of potato, fried them, and asked whether these were thin enough for the guy. The customer was surprised but delighted by the result: the first potato chips. They became such a hit that Crum later opened his own restaurant, with “Saratoga chips” as a specialty.
It’s easy to fry your own potato chips, but it’s also easy to overcook them. Use a sharp potato peeler to slice the potatoes. Heat vegetable oil to just 325 degrees. When you have enough sliced to make a batch, fry them while slicing some more. But keep your eye on the ones in the fryer. If they’re browning quickly on the sides but not in the middle, the oil is too hot. When they’re brown all over, drain them in a large sieve (paper towels make them soggy). Salt them up and keep going. Depending on the number of people in the house, you may well be at this for hours, because freshly-fried potato chips are even more addictive than the ones in the bags.
So,What’s your favorite Potato Chip?
Have you ever made your own?
How’d they turn out?
What do you like to eat with your chips?