Potato chips (dried potatoes) - how to do it !?

Another question for the studio:
and who made a thread of potato chips? Well, like in a store, with beer and just crunch?
I just got some halyavny potatoes here, small truth. So I think to make potato pancakes, or try chips.
Its current, probably, first fry nadot.
Who will have what ideas?

I think, not fry, but boil, make mashed potatoes, and then dry.

My instructions say: make from mashed potatoes. I have not tried it, can you tell us what happened?

DRYING POTATO (GOST 6017-51)
When drying sliced ​​blanched potatoes, technological
operations are performed in the following sequence:
sorting by quality;
calibration for small, medium and large;
the washing up;
cleaning (in centrifuges or manually);
peeling by hand (peeled potatoes are kept in water so that they do not darken);
cutting large and medium potatoes with noodles and small
circles;
rinsing in water;
blanching (for 3-5 minutes in water or steam);
cooling in water;
sieve bed (immediately after washing and cooling in
water);
drying.
Potatoes are cut on root cutters in the form of columns or noodles 5-7 mm thick and 3-5 mm wide and in thin circles.
After cutting and washing, the potatoes go to blanching, for which metal nets with potatoes are immersed in boiling water. You can blanch it with steam at a temperature not lower than 95 ° for 3-5 minutes, depending on
on the size of the columns and temperature. During blanching at 90 ° and above, enzymes are destroyed, including tyrosinase.
Therefore, blanched potatoes do not darken. If the potatoes were poorly washed before blanching, then the starch on the surface of the pieces will gelatinize during blanching, and the drying of such potatoes will take longer. In addition, the appearance of the finished product will be unattractive.
The potatoes must be blanched in small portions so that the water, after immersing the potatoes in it, quickly (after 1-2 minutes) boils.
It is best to blanch potatoes in stainless steel, aluminum kettles, or finally in wooden tubs coated with bakelite lacquer and equipped with stainless steel piping. When using such boilers, metals - copper and iron, which contribute to the oxidation of vitamin C, do not get into the water.
Then the potatoes are laid on sieves and dried in dryers. The sieves with potatoes are placed from the bottom into cabinet and rotary dryers and then gradually rearranged upwards.

And purchased potato chips are deep-fried, so they have a yellow-brown color and taste of oil, and they get oil on their hands

[Admin]

peeled the potatoes with a potato peeler, cut them into slices with a burner, dried them according to the recipe Admin.
now I don't know what to do with it.
in this form it is inedible.

I thought it would turn out to be some kind of chips. first dried to the state "you can bend a slice." the children chewed, but without enthusiasm. then dried it completely. you won't bite her already.
I'll try to cook something with her
flooded with water in order to restore the product. it turned out to be a raw slice, only yellow


on the left I washed the potatoes before balancing, on the right not.
I don't think the difference is visible
h. I balanced it in salted water with spices (well, I wanted chips)
in the photo the weed is visible in slices

[Admin]

peeled potatoes with a potato peeler, cut into slices with a burner, dried according to the recipe Admin.
now I don't know what to do with it.
in this form it is inedible.

Drying is a way to preserve the fruit! And then the dried ones can be restored and cooked with them!

The concept of CHIPS in this case is different !!!
I came up with this word when I started to dry fruits, in order to somehow indicate how to cut fruits, and what will eventually turn out in dried form

But, store-like potato chips, crispy, red-yellow, are made from raw potatoes (thin slices like chips) and then deep-fried, hot oil!
In more detail, you need to see the recipe!

well that's it. my dryer will probably go crazy.
they just brought me a box of carrots and a box of grapes and something else.
but we have neither a balcony, nor a pantry, and you cannot reach the dacha or the cellar.

Yutan, when you use beets for salads, do you first restore with water?
and I cooked soup with potato chips (in fact, dried potato slices, I posted pictures here)
just didn’t take into account that he would take a lot of water and it turned out that I didn’t have a soup, but stewed potatoes)))

organoleptic properties are indistinguishable from fresh. no one guessed

Girls. anyone interested, I report about the chips. To prepare them, you need to make a very liquid puree, the thinner the puree, the thinner the chips. Then I took mashed potatoes with a teaspoon and dripped it onto a marshmallow sheet from a distance of about 10-15 cm, falling from such a height, the mashed potatoes break up and form a thin cake, which, when dried, becomes very similar to a chip. I did it on 2 sheets, when the first part of the cakes dries up slightly, you can move them closer and add some more. It turned out about a cup of chips, delicious, crispy, similar to the store, made with the addition of dill. Photo attached

I fried chips in oil, but just before that I poured boiling water over the thinly sliced ​​potatoes. Raw potatoes are matte in color, and after scalding they become clearer. After that, it was dried on a paper towel and fried in a large amount of oil. Thanks to the manipulation of boiling water, the chips are more fragile than with simple frying.

Hello everyone! I'll tell you my story. I dried not with chips, but cubes, for cooking. I bought a drier in winter and dried some potatoes for testing. I cut it about 6 * 6mm, blanched it, but didn’t let it dry, it got mold. Went through, finished drying - everything is fine. Well, I think I'll stock up on it in the fall. It didn't work out. I put out 18 kg of peeled potatoes (3 times 5 trays each) and threw everything away. 1st drying - each piece became black inside, 2nd drying - as if everything was covered with eyes, and 3rd did not blanch and it became the color of dry asphalt, it did not even finish drying. But why did everything work out so well in winter? I don't bother with potatoes anymore. Probably also depends on the variety.

All the same, I defeated her! It should be cut into smaller pieces, about 3x3mm, blanch for 5 minutes and dry perfectly for 7-8 hours. Now I'm dry for the winter

The troops ate dehydrated potatoes, but they dried them in straws - it turned out, in principle, not bad ...