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In my recent post on lazy Goyslop tater chips, https://poal.co/s/Goyslop/786322 made some suggestions on how to roll my own.

Today I did. Happy with the results.

Starch wash vs. no wash, the little container is the tallow, RT stands for "Rindertalg" The thing on the right is the slicer I used, notice the "Made in Germany" :)

Frying

1st batch, partly a little too dark, still had timing/heat issues.

Too much heat makes for quick color but you end up being stressed taking them out of the pan before they get too dark.

I ended up putting only like 25 into the pan at any one time and removing single ones when they looked right, shaking off excess fat as I went. Tedious work but I had time. I'll use some kind of tweezers next time, not my fingers. Had a little bowl of cold water to cool them off, don't laugh.

Didn't notice a huge difference between the starch washed ones and the ones without the wash. Washed ones were a little crunchier maybe.

I used salt and freshly ground pepper for three out of four batches and 'Fried potato spice mix' from a butcher shop for one. Salt and pepper is still my favorite.

Some of the ones from batch two to four were still a little 'not really crispy'. Fifteen minutes at 110°C in my little Panasonic convection oven cleared that right up.

Wife's verdict: Those are good eating.

Only had the little container of tallow that you see in the first picture and still have maybe half left over, not a bit of contamination in it. Next time I'll get two of those containers, it'll be just more convenient to maintain that liquid fat level in the frying pan that way.

This is by no means an optimized process but the result is good and you learn a little each time.

In my recent post on lazy Goyslop tater chips, https://poal.co/s/Goyslop/786322 @level_101 made some suggestions on how to roll my own. Today I did. Happy with the results. Starch wash vs. no wash, the little container is the tallow, RT stands for "Rindertalg" The thing on the right is the slicer I used, notice the "Made in Germany" :) [embed](/static/images/9c98d7e3d9d9ace6.jpg) Frying [embed](/static/images/6fa5f1f3f3e1e4cf.jpg) 1st batch, partly a little too dark, still had timing/heat issues. [embed](/static/images/8613216964455923.jpg) Too much heat makes for quick color but you end up being stressed taking them out of the pan before they get too dark. I ended up putting only like 25 into the pan at any one time and removing single ones when they looked right, shaking off excess fat as I went. Tedious work but I had time. I'll use some kind of tweezers next time, not my fingers. Had a little bowl of cold water to cool them off, don't laugh. Didn't notice a huge difference between the starch washed ones and the ones without the wash. Washed ones were a little crunchier maybe. I used salt and freshly ground pepper for three out of four batches and 'Fried potato spice mix' from a butcher shop for one. Salt and pepper is still my favorite. Some of the ones from batch two to four were still a little 'not really crispy'. Fifteen minutes at 110°C in my little Panasonic convection oven cleared that right up. Wife's verdict: Those are good eating. Only had the little container of tallow that you see in the first picture and still have maybe half left over, not a bit of contamination in it. Next time I'll get two of those containers, it'll be just more convenient to maintain that liquid fat level in the frying pan that way. This is by no means an optimized process but the result is good and you learn a little each time.
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[–] • 2 pts

TIL they're called mandolin slicers. Here's the one we use: https://www.bornerkitchentools.com/en/collections/all/slicer Yeah, you've got to respect sharp blades, thankfully I never had a huge accident with mine... so far :)

I might try the par-boiling step in the future, although I also like to keep things a simple as possible, we'll see. In any case, thanks for the hint.

posted a link to a video that removes some of the ambiguity in choosing the right spud and good process parameters.: https://www.youtube.com/watch?v=504iV6_BCRE

Yes, I sourced the tallow at a local butcher, thank God these are still around, even with meat prices skyrocketing. Thank you for the link although I'll probably look for a source in Europe or here in Germany. It's sold for cooking and for skin care. Damn, those prices are high.

Good luck with your popcorn project, I'm sure you'll find something in time for the snowy days. The only time I made some is in one of those mini hot-air popcorn ...poppers. Last time I used that thing, I roasted coffee beans in it. Worked surprisingly well but not worth the effort for me.

[–] • 1 pt

Yeah, I have been using one of those little hot air things for a while but it's just not great. The popcorn is not "crispy" enough for what I prefer. I also have about a dozen different types of popping corn, all non-gmo, various breeds, sizes, etc.. When you look into something as simple as popping corn you figure out very quickly it is not even slightly simple o.0.

In the USA we have very different "chips" than in Europe so you do you. I am just happy that I could help some. Here, Russet potato's are popular for a lot of things, including chips.