Sqwertz
2023-11-19 03:12:01 UTC
I may never buy potato chips again as long as I have beef fat
handy.
A large red potato sliced on the Good Grips mandolin, soaked for
10 minutes in heavily salted water, fried in home rendered beef
tallow, and salted.
Loading Image...
The Good Grips was slicing kinda crooked so I didn't slice the
whole potato and just fried what I had. It sill worked just fine.
So fine that I did it again the next night, this time with the
Ronco (R.I.P.) Slice-O-Matic. Still a little crooked. But I think
that's because the potato was so big in both cases.
Loading Image...
This time added a little garlic powder and FFGBP.
It doesn't get any more real than this. The chips were an
outstanding success. Each batch shown was about 6 ounces of red
potato minus the 25%-33% chips we ate before the photos. They
were crispy without being that "kettle-cooked" hard. And they
retained their shape.
Five thumbs up! (My cousin Ernie is visiting - he has three thumbs
and likes to show them off)
-sw
handy.
A large red potato sliced on the Good Grips mandolin, soaked for
10 minutes in heavily salted water, fried in home rendered beef
tallow, and salted.
Loading Image...
The Good Grips was slicing kinda crooked so I didn't slice the
whole potato and just fried what I had. It sill worked just fine.
So fine that I did it again the next night, this time with the
Ronco (R.I.P.) Slice-O-Matic. Still a little crooked. But I think
that's because the potato was so big in both cases.
Loading Image...
This time added a little garlic powder and FFGBP.
It doesn't get any more real than this. The chips were an
outstanding success. Each batch shown was about 6 ounces of red
potato minus the 25%-33% chips we ate before the photos. They
were crispy without being that "kettle-cooked" hard. And they
retained their shape.
Five thumbs up! (My cousin Ernie is visiting - he has three thumbs
and likes to show them off)
-sw