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Saratoga Chips Recipe

Saratoga Chips

 

Saratoga Chips Recipe

Our family enjoys dining out as a family. We often visit frequent hole in the wall type places because they tend to be the bestest {yes, I said bestest!} and it also allows us to support local businesses. So we visited a local pizza place and ordered some Saratoga Chips to entertain our crazy boy while we not-so patiently waited for dinner.
The Saratoga Chips arrived at the table and literally by the time I realized it, they were GONE! These chips were so….good. A few days passed and I began to crave these Saratoga Chips again, but, didn’t want to pay the hefty price tag. I knew this had to be easy enough to make and it also gave me an excuse to use my new cast iron skillet! 😉

Ingredients

4 Whole Brown Potatoes, Rinsed and Sliced
Vegetable Oil
Kosher Salt
KRAFT BBQ or Favorite BBQ Sauce (Kraft BBQ is FREE at Food4Less until July 9th)
Parmesan Cheese (optional)

Saratoga Chips

  1. First, lets get your oil hot. Place your oil in a deep skillet or a deep fryer if you are so lucky enough to have one and let it get hot. If using a skillet pour enough oil until it covers the bottom of the skillet…about 1/4”.
  2. Next, turn your stove top on…I place my electric range on 5 for about 3-4 minutes to get hot, but, not scolding hot and turn down as I’m cooking the batches.
  3. Now go ahead and slice your potatoes. If you have a mandolin be sure to utilize it! If not, slice your potatoes about 1/8” thick. I tend to cut the ends and disregard since they tend to be thicker. When cutting the potato you don’t want the potato to fold like a piece of paper or see through it, but, still thin enough it holds up.
  4. Once you have cut all your potatoes place in cold water and dry with a towel.

WARNING: DO NOT place dripping wet potatoes in the water!

  • Grab a slotted spoon or wire basket and place the potatoes in the oil. You don’t want to over crowd the potatoes or they will stick together. After about 2-3 minutes flip your potato slices to the other side to brown up. Once both sides are lightly brown pull out and set on top of a plate and paper towels so the excess oil drips off. While the potatoes are still hot sprinkle with a pinch of kosher salt.
  • If you are wanting your Saratoga Chips to have a little bit of a special touch, sprinkle on grated parmesan cheese.
  • Continue your next batch and keep an eye on the oil temp. As you cook the temperature of the oil will get hotter and hotter so you may have to turn your burner down.

Serve these Saratoga Chips to your guests with a side of BBQ sauce and the crowd is sure to go crazy! This is a great crowd pleaser that yields a lot and is very inexpensive…it’s a win-win!

  • Beth says:

    Thank you so much for the idea. These sound delicious and easy.
    Like the home made chips I love at Fridays.
    I will be making a batch for the BBQ tomorrow.

    Wish I had a cast iron skillet too.

  • Andrea says:

    I think in your warning line you meant “DO NOT place dripping wet potatoes in the OIL!”

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