Homemade potato chips are an entirely different animal from packaged ones and are definitely worth the effort. Make. A. Lot.–Mario Batali
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
- 6 cups cold water
- 2 tablespoons fine sea salt
- 1 tablespoon baking soda
- 1 1/2 to 2 pounds russet potatoes, scrubbed
- About 6 cups peanut oil, for frying
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup very finely grated pecorino Romano
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground cayenne pepper, plus more to taste
- 1 cup plain Greek yogurt or sour cream
- 1. In a large bowl, stir together the water, sea salt, and baking soda until everything is dissolved.
- 2. 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.
- 3. 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.
- 4. In a small bowl, stir together the kosher salt, pecorino Romano, pepper, and cayenne.
- 5. 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.
- 6. 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.