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Step 2: Arrange the slices on baking sheets. Place the potato slices in a single layer on two greased baking sheets. In a small bowl, mix the oil and salt, then brush over both sides of the potatoes.
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"It has the potential to affect every single bag of potato chips around the world." The US potato industry brings in US$240 million annually, and demand for taters in all their wonderful.
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Heat the Oil & Fry the Potatoes. Molly Watson. In a large, heavy pan or pot (the high sides of a pot help keep the oil from splattering too much), heat about 1/2 inch of vegetable oil, canola oil, grapeseed oil, or lard to about 350 F. If you don't have a candy or frying thermometer, don't worry.
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Allow to dry for 5 minutes, moving potatoes around to get even drying. Meanwhile, heat oil in large wok or Dutch oven to 325°F (163°C). Add 1/3 of potato slices and cook, stirring and flipping constantly with a wire mesh spider or slotted spoon until potatoes release no more bubbles, 10-20 minutes.
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Bake Follow all instructions for preparing the potatoes and then pre-heat the oven to 450 degrees. Spray baking sheet with cooking oil. Add dried potato slices to a large bowl and add 1 - 2 tablespoons of olive oil, salt, and toss to coat. Line baking sheets with a single layer of chips and bake for 10-12 minutes.
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Directions. Preheat the air fryer to 390°F (195°C) on airfry setting. Empty the canned potatoes into a strainer, and run them under cold water for a minute. Lay the potato slices on a kitchen towel and pat them dry. Add the potato slices into a large mixing bowl along with oil and seasonings.
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Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes. Drain and rinse slices again. Pat dry. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on.
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Air Fry the Potatoes: Place potato slices into the air fryer basket in one or two layers. Air fry them at 200°F for 20 minutes. Toss the potato chips and turn up the heat to 400°F. Air fry for an additional 5 minutes. Serve and Enjoy: Remove the potato chips from the air fryer and place them into a large bowl.
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Preheat the oven to 425°F. Line two baking sheets with parchment paper. Use a mandolin to slice the potatoes into thin rounds about 1/8" in thickness. If you do not have a mandolin, you can also do this with a sharp knife, but it's harder and takes more time. Rinse the potatoes in cold water until the water runs clear.
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See lots of different potato chip brands at Safeway back in 1987. Potato chip brands shown include: Granny Goose Ripples, Lay's, 50% Less Salt, O'Grady, Granny Goose Texas Style & Dip Chips, Laura Scudder's, Lay's Jalapeno & Cheddar, Granny Goose Hawaiian Chips, Laura Scudder's barbecue chips, Ruffles Cajun spice chips, Granny Goose Bar-B-Q, Delta Gold Dip-Style Potato Chips, Lay's.
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Even if omelets aren't your thing, consider crushing potato chips over your other egg-tastic breakfasts. You can use them over soft and fluffy scrambled eggs, over easy eggs, and even an egg bake.
Fried crispy salt 'n' vinegar potato chips
Fill a Dutch oven, deep fryer, or other heavy-bottomed large pot with 2 to 3 inches vegetable oil. Heat over medium heat until 325°F. Meanwhile, dry the potato slices. Drain the potatoes and return to the bowl. Add enough cold water to cover, then stir to release any lingering starch. Drain again.
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