My kids love potato chips. Heck, ANY chips that come in a bag make them pretty excited.  Most of the time I feel like they want chips because they don’t get them very often – maybe only at a birthday party or at the grandparents house.
Packaged chips don’t make a regular appearance at our house because (1) I have the willpower of a toddler when it comes to an open bag of chips and (2) because most of the time packaged chips contain a combination of ingredients that I either can’t pronounce or have no idea what they are.
I know my kids are watching what I eat so I try really hard to lead by example and eat as healthy as I can. But then, some days….well, a girl needs a bowl of potato chips. So when the folks at OXO asked if I would like to try their new Chef’s Mandoline, I really couldn’t wait to make some fresh potato chips at home!
Making fresh potato chips is easy enough – you will need only three ingredients (oil, potatoes and salt), a heavy bottomed pot, a slotted spoon, some paper towels and a tool to slice the potatoes.  Enter the OXO Chef’s Mandoline. When I first started making my potato chips I was only going to make thinly sliced vinegar and sea salt potato chips. But then as I was reading the manual, I found that not only did the mandolin create precise slices at 5 mm intervals, but it could also create up to 21 different cuts, including straight, wavy, julienne and French fry cuts.
My goodness, I couldn’t wait to try all the different cuts!! But as I only had a limited amount of potatoes I chose to recreate my three favorite potato chips using the different blades and settings on the OXO Chef’s Mandoline.
First up – vinegar and sea salt potato chips. You want to slice these potatoes as thin as possible using straight blade and the #1 setting on the mandoline. The potatoes soak in bit of vinegar before being cooked in the hot oil until crispy and golden brown and then give them a good toss with flakey sea salt.
The next batch I wanted to try were crinkle cut chips with black pepper and sea salt. These potatoes need to be cut a little thicker in order to get the “crinkle” but by using the #5 setting and the wavy blade, they were cut quickly and easily. The potatoes go straight into the hot oil until crispy and then get tossed in freshly ground black pepper and sea salt.
And finally, I tried the “waffle” cut and made some waffle cut chips with a homemade bbq spice and sea salt. Fitted with wavy blade and set to the “waffle” setting on the mandoline, these chips were just as easy and fun to make as the other two. They take a flick of the wrist to twist the potatoes one way and then the other so you can achieve the “waffle,” and then into the hot oil they go until crispy. These chips get tossed together with the bbq spice and some sea salt.
Now you are probably wondering what the kiddo was doing the whole time I was making batch after batch of freshly cooked potato chips. Well, if you guessed that he was sitting at my hip with an empty bowl and asking me “are the chips done?” on repeat until I filled his bowl up and sent him on his way, you would have guessed correctly. Of course, he would return a few minutes later for a refill until I finally had to cut him off because seriously, there can’t be any proof that chips were made if they were all eaten before I could take their picture!!
I highly recommend making potato chips at home. It really doesn’t take much more time that it would say, to make homemade popcorn – and you need just as many ingredients. After making these chips with all the fun blades and settings of the OXO Chef’s Mandoline, I really can’t want to make some more! And neither can the kiddo.
XO,
Jenn
Please note that this is a sponsored ad.  Although I received product in exchange for sharing my thoughts with you, all opinions are my own.  I will only share products with you that I believe in and those that I use to feed my own family. I have used OXO products for many years and believe they have truly incredible products, hence the sponsored ad. If you would like to get a OXO Chef’s Mandoline for your own home, please visit this link.
homemade vinegar and sea salt potato chips
makes about four cups of chips
two medium-large sized russet potatoes
1 1/2 cups distilled white vinegar
4 cups canola oil
sea salt
Use the OXO Chef’s Mandoline to thinly slice the potatoes. Load the slicing blade in the mandoline so that the straight side is visible. Push the blade all the way in. Turn the adjustment knob to the #1 setting. Cut the potato in half and place the flat side down. Press the Food Holder onto the potato. Use the Food Holder to run the potato back and forth over the blade until all the potatoes are cut.
Place the cut potatoes into a medium sized bowl and pour the vinegar over the potatoes. Gently move the potatoes in the vinegar and then set aside for two hours.
When you are ready to make your chips, place a large heavy bottomed pot over high heat. Add the oil to the pot and bring the temperature of the oil to 350 degrees. Line a large bowl with paper towels and set to the side. Drain your potatoes, pat dry with some paper towels and cook the potatoes (in batches) in the hot oil until crispy and golden brown. Remove the potatoes with a slotted spoon and place them into the bowl fitted with the paper towels. Immediately season with sea salt.
homemade black pepper and sea salt crinkle cut chips
makes about four cups of chips
two medium-large sized russet potatoes
4 cups canola oil
freshly ground black pepper
sea salt
Use the OXO Chef’s Mandoline to thinly slice the potatoes. Load the slicing blade in the mandoline so that the wavy side is visible. Push the blade all the way in. Turn the adjustment knob to the #5 setting. Cut the potato in half and place the flat side down.  Press the Food Holder onto the potato. Use the Food Holder to run the potato back and forth over the blade until all of the potatoes are cut.
Place a large heavy bottomed pot over high heat. Add the oil to the pot and bring the temperature of the oil to 350 degrees. Line a large bowl with paper towels and set to the side. Drain your potatoes, pat dry with some paper towels and cook the potatoes (in batches) in the hot oil until crispy and golden brown. Remove the potatoes with a slotted spoon and place them into the bowl fitted with the paper towels. Immediately season with black pepper and sea salt.
homemade bbq spiced waffle chips
makes about four cups of chips
two medium-large sized russet potatoes
4 cups canola oil
1 tablespoon mild paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
2 teaspoons black pepper
2 teaspoons sea salt
Use the OXO Chef’s Mandoline to thinly slice the potatoes. Load the slicing blade in the mandoline so that the wavy side is visible. Push the blade all the way in. Turn the adjustment knob to the waffle setting. Cut the potato in half and place the flat side down.  Press the Food Holder onto the potato.  Use the Food Holder to run the potato back and forth over the blade, and twisting your wrist 90 degrees between each slice until all the potatoes are cut.
In a small bowl, combine the paprika, cumin, garlic powder, black pepper and salt and stir to combine. Set aside.
Place a large heavy bottomed pot over high heat. Add the oil to the pot and bring the temperature of the oil to 350 degrees. Line a large bowl with paper towels and set to the side. Drain your potatoes, pat dry with some paper towels and cook the potatoes (in batches) in the hot oil until crispy and golden brown. Remove the potatoes with a slotted spoon and place them into the bowl fitted with the paper towels. Immediately season with the bbq spice mix.
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What a treat! Can’t wait to buy my mandolin and try these.