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HOMEMADE CAJUN POTATO CHIPS

Ingredients

  • 4 Yukon gold potatoes, skin-on
  • canola oil for frying
  • kosher salt
  • Kitchen Crafted Bayou Catch ® BLND®
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You know the saying…”Necessity is the mother of invention?” Well, the other day I was creating a recipe for Chicken Salad and needed potato chips for the shot. I did not have potato chips, so I made my own. Of course, I did not just want to use a plain, old salted chip, but one with a little zing. So I grabbed my favorite seasoning blend from Kitchen Crafted, Bayou Catch ® BLND®. Check your local grocery stores for availability. If you are local to Charlotte, you can find at Harris Teeter. These chips are perfection!!!

I highly recommend using a mandoline to cut your potatoes…and USE the guard! Click here to purchase one similar to the one I used. Also…as I say in almost all of my recipe blogs…you need a cast iron pan…I used this one from Lodge! Also, you want to pull as much water out of the potato slices as you can before frying. This will not only prevent the oil from popping in your face, but will also create a super crispy chip (I will show you how to do this)! This recipe will make a nice snack for about four people. You can also store them in a paper bag to enjoy for a few days…who am I kidding…there will be none left over!

a wooden bowl of homemade cajun potato chips and a jar of kitchen crafted seasoning

Prepare your potatoes by slicing them on a mandoline. Try not to slice too thick or the chips will not be as crispy. The 3mm or 1/8″ setting works best. You can jump up and down a notch also, to create a variety. USE THE GUARD!!! I really mean this…I have many times thought I was an expert and did not need to use the guard…not a great idea, at all.

Lay the potato slices in a single layer on paper towels. I just keep layering. Place paper towel on counter, layer with potatoes, place more paper towel on top, and so on. This is a must step in order to create a crispy chip. You want to try an extrude as much water from the potatoes as you can prior to frying.

sliced potato chips draining on paper towels

Heat to medium, medium-high, the canola oil in cast iron pan. Fill pan between one-half to three-quarters. You want the temperature of the oil to reach between 350 to 360 degrees. Toss in a chip to test if the oil is ready. You will be frying in batches, unless you are using a really deep pot. Try not to overcrowd the pan…you do not want the chips sticking together. The first batch seems to take the longest. You are looking for this progression (see photos below). You want to move the chips around as they are frying. You will need to flip a few times to get that coloring on both sides.

Grab a big bowl. I love using a huge stainless steel bowl. Remove the finished chips from the pan using a slotted spoon Place directly into the bowl. Be sure to allow some of the oil to drain in the pan before tossing the chips in the bowl. Sprinkle with a few pinches of salt and the cajun seasoning immediately. Use as much or as little of the seasoning to satisfy your taste. Toss to coat. Repeat until all of the chips are fried and coated. Don’t forget to salt and season each batch!

Serve alone as a game day or holiday snack, or pair with your favorite sandwich. These are by far better than any potato chip you can buy in the store ,and so very worth the effort in making! ENJOY!!!

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