Potato Chips : Scratched It.

My studly husband has said to me, multiple times now in the past two weeks, that he’s had a craving for potato chips but hasn’t bought them because he knows he shouldn’t eat / buy them and that it’s something we can make from scratch.

 I love that man.

So, since he worked his hot butt off with the Team Guinness boys today on a 50 mile ride, I planned a steak and potato chip dinner for my Stud.


Homemade potato chips are so easy.  And SO much cheaper than buying them in the store.  Two of my favorite things.  

Potato chips are like sweets to me.  I don’t seek them out, but if they’re in front of me and if other people are eating them, I will eat them.  Sometimes devour them.  Depends on how much wine I’ve had.   These chips… whoa.  So. good.  And so easy.


First things first, we washed our spuds.


Then I heated our oil.  Vegetable oil works fine, but next time we’ll definitely use a different oil like peanut oil.  We just didn’t have enough, plus peanut oils a little pricier.  Once this oil started heating up, my first comment to Stud was “It smells like a Chinese food restaurant in here!”


Next, we opened a bottle of wine.  It’s the weekend; hell, it’s a long weekend, which means drinking on a Sunday night is totally acceptable, not like we need a reason.  Plus this bottle was only $10 at New Seasons.  Dark fruit, balanced acidity, medium body, bright on the front palette, and totally drinkable on its own without food.  Super good deal.


Then we sliced our spuds.  A mandolin would have been best for this, but that’s on our long wish-list of kitchen gadgets.  In the meantime, our Shuns worked just fine and Stud sliced ’em nice and thin.


While he prepped the potatoes, I prepped the rosemary.  I had intended on doing garlic too, but once I put more thought in to it I realized rosemary and sea salt was plenty.  And I didn’t want to mince garlic.  Don’t judge.


By this time the oil was hot (at least 400 degrees), so we added our slices.  BE CAREFUL.  Grease burns are the worst.  Gently place them in the hot oil, and give yourself some space.   We used tongs for this.


Yum.  Look at those little slices of spuds browning and crisping in oil.  I was stirring them with the tongs to hopefully achieve that ‘kettle’ look, but without a mandolin, we couldn’t quite get them thin enough to be super pliable.  If they were though, the stirring action would have given them the nice layered and folded over feature.


YUM.  Don’t mind the super burned sheet pan underneath.  It’s one of the pans that’s been dubbed my ‘roasting pans’ because I’m really good at burning things to pans.  In any case, when these bad boys are done, pull them out, one by one, with the tongs.  Be sure to shake as much oil off as possible.  Then place them on the rack over the pan.  Sprinkle with sea salt, rosemary, and whatever else you want. Cracked pepper would have been delicious, too!


Oh hey, that’s me.  The plaid, that’s new for me.  I picked this shirt up at a recent Clothing Exchange (AKA Naked Lady Party) and since it was free I thought, “why the hell not, I’ll give plaid a whirl.”  Jury’s still out on whether or not I’ll keep it or bring it to the next party.  It is pretty comfy.  I think I must have already had a glass of wine which is why I’m putting the potatoes in with my hands instead of the tongs.  That Chianti was gooooood.


Potato Chips!  Ok, so we were being lazy and weren’t drying them single layer which is really important.  Otherwise, the ones that are layered end up being soft and tasting like soft, thin, wide, french fries.  Which is still good, but not the same as the thin, super-duper crispy, salty, rosemary potato crisps of deliciousness that the rest were.


Dinner for my Stud.  Steak, a simple salad, and hot out of the pan potato chips.  Happy Sunday!

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  • I thought that plaid cuff looked familiar in one of the first few photos. If it’s just too much going on for you, maybe wear it unbuttoned over a white tank.