You know by now there are quite a few things you can do with a spiralizer (besides making zoodles). You can shred cabbage for cole slaw and zest lemons for this Lemon Bread recipe. Recently, I even discovered how to make curly fries with my spiralizer, and along the way, a misstep turned into something lucky: I discovered the secret to perfect homemade potato chips.
Here’s what happened
When I was first figuring out how to use my new spiralizer (I got this OXO Good Grips 3-Blade), the blades looked so strange to me. I couldn’t figure out how they’d produce anything close to a spiral. In fact, the blade that looked most likely to succeed was the one that looked fairly flat (the others looked like they’d shred whatever they touched). Turns out, it’s called a “ribbon blade,” and what it produces aren’t spirals, but rather wide, flat ribbons. While wide, flat ribbons weren’t what I was looking for in a zoodle or a curly fry, I thought they just might make the perfect homemade potato chip.
In fact, that’s exactly what it did! When I ran a potato through the spiralizer using the ribbon blade, what came out the other side was a continuous super-thin potato ribbon, and the only thing standing between that ribbon and perfectly round potato chips was a kitchen shears.
Snip! Snip! Snip! I had a generous pile of perfectly formed chips, all ready for the deep fryer.
How to make potato chips with a spiralizer
Wash a large russet potato. (By the way—here’s why russet potatoes work so well for chips.) Leave the peel on for a more rustic chip. Secure the potato in your spiralizer with the ribbon blade at the ready, and crank that ribbon! Using a kitchen shears, snip the ribbon each time it starts to make a new “turn.” You’ll end up with a nice heap of kettle chips.
Deep-fry in vegetable oil
For a really excellent, nuanced potato chip flavor, I recommend the following blend:
- 1/3 corn/canola oil
- 1/3 olive oil
- 1/3 peanut oil.
Heat the oil to 365°, and fry in small batches so the oil isn’t too crowded (that can interfere with the crispness and color).
Keep an close eye on your chips, and use a tongs to shift them around once they start browning. Remove when they get golden-brown (it takes around 5 minutes). Drain on paper towels.
Test Kitchen tip: You don’t have to buy a deep fryer. You can use the stovetop—here’s how.
Salt them while they’re still warm
Salt will stick better while your chips are still warm. Plus, if you season them while they’re draining, you’ll save time on cleanup. For something more savory, use the seasoning mix from these homemade potato chips.
Enjoy! And if you’re thinking about fair food now (because we sure are), you can bring the fairgrounds to your kitchen with homemade versions of other classic state fair snacks, too.