Today is National Potato Chip Day. Now you may think that is NOT a dish for a farmgirl-herbalist. NAY. Not so fast. It is our neo-antifry culture that thinks of fried foods as a mud puddle...to be avoided at all costs. For most of us "Politically Correct Nutrition" has infiltrated our psyches to the point of excluding any possibility of an alternate view. Just this week a grocery store clerk looked at the shopping basket full of lard and coconut oil and with a horrified expression said, "What in the world are you going to do with this?
This post is not a treatise on good fat/bad fat but if you are willing to THINK about it beg, borrow or buy Nourishing Traditions. Beginning on page 4 Sally Fallon gives you all the info you would ever want complete with research. (You can buy this book by clicking on it in my Book widget in the sidebar.)
This year I am planting Superior potatoes--an early variety and Kennebec potatoes--a late variety and of course, sweet potatoes--which also make good fries and chips.
Back to potato chips. This is good just plain, but if you want to change it up a little just sprinkle on cayenne, BBQ seasoning, garlic powder, onion powder..well you get the idea. Let your potato muse run wild!
4 medium potatoes - thin slices are great, but if you don't have a food processor they're still good. Slice potatoes into a large bowl of cold water. Drain, rinse then refill bowl with more cold water and 3 tablespoons of SEA salt. Soak for at least 30 minutes, then drain. One more time rinse and drain. You could add vinegar at this stage if you want that tartness.
Heat oil(olive oil, palm oil, coconut oil) or lard (if you use Crisco, I will hunt you down and tweak your nose) to 365 and fry potatoes in small batches. Once they are golden, remove, drain and season.
Enjoy the Day of the Potato. Life is Good.