Cheesy Potato Chips Recipe
Homemade potato chips are so fun to make, and they taste so much better than packaged chips. For best results, you must use the fine, pre-grated Parmesan cheese.
SERVES ► 8
- 2 russet potatoes, peeled or unpeeled
- 4 cups peanut oil
- ⅓ cup finely grated shelf-stable Parmesan cheese
- 1 teaspoon salt
Slice potato into paper thin slices, using a vegetable peeler, the slicing blade on a box grater, or a mandoline. As you work, place the potato slices into a bowl of ice water.
In a large deep and heavy pot, heat peanut oil over high heat until it reaches 375°F.
Remove a handful of potato slices from the ice water and dry thoroughly on kitchen towels. Carefully drop potato slices into the hot oil. Cook and stir to separate. Fry until golden brown.
Remove with a large strainer and place in a single layer on fresh paper towels to cool. Immediately sprinkle with some cheese and salt and toss. Repeat with remaining chips, cheese, and salt.
Cool completely, then store in air tight container up to 1 week.
Which Parmesan Cheese?
When you're preparing snack or appetizer recipes that aren't going to be refrigerated, like this one or Hot and Spicy Popcorn, use the finely grated Parmesan cheese in the green container. That cheese is meant to be stored at room temperature and doesn't need refrigeration, and it's much cheaper than freshly grated cheese.
