{"id":716285,"date":"2018-07-12T03:55:12","date_gmt":"2018-07-12T03:55:12","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=716285"},"modified":"2022-07-11T20:36:39","modified_gmt":"2022-07-12T01:36:39","slug":"how-to-make-homemade-potato-chips-with-a-spiralizer","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-homemade-potato-chips-with-a-spiralizer\/","title":{"rendered":"How to Make Homemade Potato Chips with a Spiralizer"},"content":{"rendered":"You know by now there are quite a few things you can do with a spiralizer (besides making zoodles<\/a>). You can shred cabbage for cole slaw and zest lemons for this Lemon Bread recipe<\/a>. Recently, I even discovered how to make curly fries with my spiralizer<\/a>, and along the way, a misstep turned into something lucky: I discovered the secret to perfect homemade potato chips.\r\n

Here's what happened<\/strong><\/h3>\r\nWhen I was first figuring out how to use my new spiralizer (I got this OXO Good Grips 3-Blade<\/a>), the blades looked so strange to me. I couldn't figure out how they'd produce anything close<\/em> to a spiral. In fact, the blade that looked most likely to succeed was the one that looked fairly flat (the others looked like they'd shred whatever they touched). Turns out, it's called a \"ribbon blade,\" and what it produces aren't spirals, but rather wide, flat ribbons. While wide, flat ribbons weren't what I was looking for in a zoodle or a curly fry, I thought they just might make the perfect homemade potato chip.\r\n\r\nIn fact, that's exactly what it did! When I ran a potato through the spiralizer using the ribbon blade, what came out the other side was a continuous super-thin potato ribbon, and the only thing standing between that ribbon and perfectly round potato chips was a kitchen shears.\r\n\r\nSnip! Snip! Snip! I had a generous pile of perfectly formed chips, all ready for the deep fryer.\r\n

How to make potato chips with a spiralizer<\/strong><\/h3>\r\nWash a large russet potato. (By the way\u2014here's why russet potatoes work so well for chips<\/a>.) Leave the peel on for a more rustic chip. Secure the potato in your spiralizer with the ribbon blade at the ready, and crank that ribbon! Using a kitchen shears, snip the ribbon each time it starts to make a new \"turn.\" You'll end up with a nice heap of kettle chips.\r\n

Deep-fry in vegetable oil<\/strong><\/h3>\r\nFor a really excellent, nuanced potato chip flavor, I recommend the following blend:\r\n