Sunday, September 13, 2009

Crisp Potato Ruffles

I am sending you out as sheep in the midst of wolves, so be wise as serpents and innocent as doves.  Matthew 10:16 

This is really not so much a recipe as it is just a fun tool to show you.  We used this to make homemade potato chips in the cooking class that we took a while back at the Viking Cooking School.  We gave Derek this for father's day and he has loved using it with his fryer...maybe we are rednecks for having a fryer but we love it.  It is a fun little gift for the man doesn't need anything.  The real name on the slicer is in Japanese but if you search Benriner Slicer you can find it.  They are about $50.  They can also be used to make onion rings, thin sliced veggies to stir fry, etc.  

Potatoes (regular or sweet), washed and cut in half.

Place the potato with the cut side down against the blade.  Spin the handle and a ribbon of chips will come out.  (If you want to slice them a few hours before cooking, keep them in a bowl of water to prevent them from turning brown.  Dry them with a paper towel before dropping in the hot oil!)

Fry the chips a couple of handfuls at a time.  Cook for about 2-3 minutes.  (They will start turning golden.)

Transfer them to a baking sheet, lined with paper towels to absorb the grease.  Sprinkle lightly with seasonings. (We prefer to use Lowry's Seasoning salt but you can get creative with these.)

The sweet potato chips are my favorite.  To me, they taste just like the ones you can get at Cafe Iz, for those of you in B'ham.  We used about 6 potatoes when we had 6 adults and 4 kids here and we ate them all up.  They are VERY addictive.  They only keep good for a day or 2 and are best fresh.

If you want to buy your husband a deep fryer, Derek loves his.  It is "T-Fal's Ultimate EZ Clean Deep Fryer."  The oil self cleans and drains into a tank so you don't have to mess with the oil when you are done.  Very easy to clean up.

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