LC Glory Days Note
Easy to make. Good with beer. Perfect for parties. Gosh, this homemade potato chips recipe with pecorino takes us back to our college days. The only thing that’s changed is we have more flawlessly exceptional taste in potato chips these days. Well, that and we’re less lazy, although we’ve still included a cheater’s version of this recipe (see below) that relies on store-bought chips rather than the ones you stand at the stove and plunk in oil yourself. Beer pong, anyone?
Homemade Potato Chips with Pecorino
- Quick Glance
- 20 M
- 30 M
- Serves 6 to 8
Special Equipment: Deep-fry or candy thermometer
In a large bowl, stir together the water, sea salt, and baking soda until everything is dissolved.
Using a mandoline, handheld slicer, or sharp paring knife, slice the potatoes 1/16 inch thick and toss them in the water mixture. Let ’em soak for 10 minutes.
Fill a large, heavy, deep-sided pot no higher than halfway with oil and clip a deep-fry or candy thermometer to the side of the pot. Place the pot over medium-high heat until the oil registers 350°F on the thermometer. Meanwhile, grab a scissors and cut open a brown paper bag and situate it on a baking sheet next to the stove.
In a small bowl, stir together the kosher salt, pecorino Romano, pepper, and cayenne.
Drain the sliced potatoes and pat them completely dry. Add the potato slices to the hot oil in batches, being careful not to crowd the pot. Fry, stirring occasionally, until the potato chips are light golden brown, 2 to 3 minutes. Use a spider, strainer, or tongs to remove the potato chips and dump them on the paper bag to drain. Immediately sprinkle the warm chips with the salt and cheese mixture so the warmth will melt the cheese. Repeat with the remaining ingredients.
Gently dump the chips in a bowl or on a cutting board lined with parchment paper and serve right away with the yogurt or sour cream in a dish on the side for dipping.
- Cheater’s Potato Chips with Pecorino
Wanna save yourself some time? If you’re rushed (or just plain lazy), instead of frying your own chips at home, grab a 10-ounce bag plain salted potato chips at the store. Arrange the chips on a rimmed baking sheet and slide them into a 300°F oven until warm, about 8 minutes. The second you remove the chips from the oven, sprinkle them with the cheese mixture, being certain to omit the salt since the packaged chips will already be plenty salty.
Recipe Testers' Reviews
This was a very easy, quick, and yummy dish. It was a crazy week for me, so I did the cheater's version by buying potato chips at the store. Since I really love the thick-cut, just plain olive oil, salt, and pepper chips, I used those here. I heated them in the oven and then tossed them with freshly grated Parmesan and a mix of cayenne pepper and ground chipotle pepper. They were great on their own but also tasted very good with the Greek yogurt. Next time, I would season the yogurt with a bit of salt and pepper and maybe a couple drops of olive oil as well.
I liked this homemade potato chips recipe because it flipped around the traditional combination of plain chip and flavored dip. The spice mix for the chips was great. It's the black pepper that steals the show here—the amount seems like a lot, but the pepper gives the chips a wonderful fruity spiciness. Making homemade potato chips also made this more of a celebration dish. The testers all liked these a lot—I had to fight them to get to the bowl. I used plain yogurt for the dip, which was perfect as you need a very bland, creamy counterpart to these chips. The recipe was quite labor-intensive since I don't own a mandoline, which might deter me from making them again…but if you have all the equipment and want to do something special for a party, I think these would be very welcome. I also tried this with store-bought chips (leaving salt out of the spice blend). It was great, but missing the wow factor of the homemade version.