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How to make chips and crisps at home

make chips and crisps at home

Why buy chips when you can also make them yourself? We’ll show you 3 ways to make chips and crisps at home.

Somehow the evening on the couch is not complete without the chip bag in your hands? This does not really correspond to healthy eating, but there is another way. Here we reveal how healthy nibbles can be made. Not only do you save money, you also nibble healthier and more fully. Artificial flavors and flavor enhancers are taboo. Get creative and make chips and crisps at home from now on.

Find more great food ideas

Potato chips – a secret love

We love to nibble potato chips. The trend was born in the United States in the 1950s. The production of the treat is simple and can be done by anyone at any time. Whole potatoes are cut into slices and then fried, followed by the spices of your choice. The manufacturing process is always the same, regardless of whether chips are manufactured industrially or in the home kitchen.

On average, in the US we consume more than a kilogram of potato chips every year. We are not necessarily world champions in chip consumption. The English eat more than double the chips and the Dutch top the chips list and treat themselves more than three kilograms a year.

What is in the chip bag?

Potato chips from the bag are not really worth a recommendation. Industrial production creates a whole range of pollutants that are hidden in the chips:

HCA heterocyclic amines

These substances form under high heat and when the food becomes charred. The best example of this is a burnt steak on the grill.
This substance can also be formed in the production of potato chips.

Problems: Cancer, especially colon cancer
Acrylamides:

If potatoes are exposed to high temperatures, this substance can arise. This creates a combination of the amino acid asparagine and the carbohydrates contained in the potato.
If the chips are colored brown, this can indicate acrylamides.

Cancer and damage to the nervous system
PAH Polyeyelic aromatic hydrocarbons

Smoke is generated during frying. The potato picks up the smoke and you consume it with your bag of chips.

Cancer
AGEs… Advanced Glycation End Products

The reaction of proteins and carbohydrates is called glycation. The resulting end products accumulate in the tissue.

Cancer, kidney damage, and chronic inflammation

Why are homemade chips the better choice?

It may take a lot of work if you plan to make chips yourself from now on. In return, it also has many advantages:

  • No flavor enhancers or artificial flavorings
  • Refraining from sugar
  • No palm oil
  • No packaging waste

Make chips and crisps at home: which potatoes?

Chips are made from raw potatoes. If the potato chips are to be particularly crispy, “Linda”, “Ditta” or other hard-boiling varieties are best. Chips can be made with or without a shell. This is entirely up to personal preference.

Crispy chips have to be cut thinly, otherwise the result will be less convincing and appear rather lax. Slices that are too thick contain too much water and are therefore quickly saturated with fat. When it comes to the dimensions, a little bit of tact is required. A thickness of about two millimeters should give the best results when you make chips and crisps at home. If you overdo it and cut the chips too thin, your chips will quickly brown and also do not crunch.

The classic – delicious chips from the oven

In the oven , you can quickly and easily prepare chips in a healthy way, because in contrast to the deep fryer, far less fat is used here.

What is needed?

  • four to five potatoes
  • two to three tablespoons of vegetable oil
  • Spices as desired

How to do it:

  1. Peel or brush the potatoes
  2. Cut the potatoes
  3. Wash the potato slices
  4. Mix oil and spices
  5. Brush the potato slices with it
  6. Bake potato slices
  7. Let the chips cool and serve

If the chips are not to be consumed with the potato skin, they must first be peeled. If you want to leave the skin on the potatoes, brush the potatoes thoroughly and use only organic potatoes. A sharp knife or grater can be used to cut the potatoes. The potato slices are now washed thoroughly in water. This step is important so that the starch and the chips are removed from the potato so in the end it is crispy. The process is complete when the water remains clear. The oil-spice mixture is spread on both sides of the potato slices. The mixture should not be applied too thickly. This prevents the chips from becoming crispy. Now put the chips on a section of baking paper on the grate of the oven. Set the oven to 180 degrees and leave the chips in the oven for about a quarter of an hour.

Tip: Check the degree of browning more often. This can vary.

If the chips have turned slightly brown, take them out of the oven and let them dry on kitchen paper. When the potato chips have dried, they can be served.

Tip: Up to three trays can be baked at once in a convection oven.

Particularly fast – potato chips from the deep fryer

If you want to go particularly quickly to make chips and crisps at home, you can also use the deep fryer to prepare chips.

What is needed?

  • three medium-sized potatoes
  • oil
  • Spices as desired

How to do it

  1. Peel or brush the potatoes
  2. Cut the potatoes into thin slices
  3. Wash the potato slices
  4. Drain the potato slices
  5. Heat the deep fryer
  6. Put the potato slices in it
  7. Drain the potato chips
  8. Season the potato chips

The potatoes can also be used here with or without their skins. Particularly thin slices are cut again with the knife or grater. After washing, the potato slices must drain particularly well. Place the later potato chips on absorbent kitchen towels. Dab off the remaining liquid well before frying. The deep fryer should be heated to about 170 degrees. Now put the potato slices into it. After a few minutes, the chips should have turned a golden brown color and can be removed from the deep fryer and placed on kitchen towels to drain.

Tip: Season the chips while they are still warm.

So that the chips crunch as desired, they should cool well.

Pot versus deep fryer

You don’t have a deep fryer? Then potato chips can also be prepared in a pot.
What is needed?

  • five potatoes
  • about a bottle of vegetable oil
  • Spices as desired

How to do it:
The preparation is the same as the preparation in the deep fryer. Heat the oil in the pot and add the potato slices as individually as possible, as this makes them easier to fry. If the chips are well browned, they are dried on kitchen towels and sprinkled with the desired spices while still warm.

Make chips and crisps at home without any fat: the microwave

Would you like to prepare your potato chips without fat? Then this method should appeal to you.

What do you need?

  • three medium-sized potatoes
  • wooden skewers
  • bowl
  • Spices as desired

How to do it:

  1. Prepare potatoes
  2. Skewer potato slices
  3. Place the skewers over a bowl
  4. Heat the skewers

The potatoes are used with or without peel and are prepared as usual. The thin potato slices are now threaded onto wooden shish kebab skewers. Make sure that you leave a space between each potato slice and that the potatoes do not touch when heated. The wooden skewers are placed over a microwave-safe bowl and heated in the microwave at 700 watts for almost ten minutes. If you find that after the recommended cooking time, the chips are not yet crispy and still feel moist, heat the potato slices again for about a minute. If the chips are crisp and dry, they are seasoned and cooled.

Season the potato chips properly

You really can’t go wrong here. How the chips are seasoned is a matter of taste. Potato chips seasoned with salt and pepper are the classic. But you can also experiment.
Just try the following variants:

  • chili
  • paprika
  • rosemary
  • curry
  • Sprinkle with vinegar
  • dried herbs at will

This way, chips stay crispy and tasty

The chips are best consumed immediately after preparation. If the homemade potato chips are to be stored for a longer period of time, they must be packed airtight, otherwise they will not remain crispy. The chips can be stored in freezer bags or breakfast bags, which can be closed tightly.

Tip: Homemade potato chips should not be stored for too long, since it is a fresh food and contains no preservatives.

Tired of potatoes?

Potato chips are of course the classic, but there is another way. If you have no appetite for potatoes or would like to try something new, simply produce vegetable chips. The preparation is no different and you can use all of the methods described here.

You can make vegetable chips from:

  • Beetroot
  • zucchini
  • sweet potatoes
  • celery
  • radish
  • Kale

For lovers of sweet treats, chips from apples or bananas are an alternative.

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