Conventional potato chips are cooked in vegetable oils, which are heavily refined and have GMOs. Try this recipe for homemade potato chips with coconut oil.
Salty and crunchy. That’s my favorite snack combination. And that’s why my snack weakness is potato chips. Ever since I was a kid, I have loved snacking on potato chips – especially kettle chips.
Homemade Potato Chips Make A Great Healthy Snack
While it’s easy to avoid the artificial flavors and preservatives in potato chips by opting for plain or natural brand chips, it’s pretty much IMPOSSIBLE to find potato chips cooked in healthy oils like coconut or lard.
Most commercial chips are cooked in canola, cottonseed, safflower or vegetable oils. These oils are usually sourced from GMO corn and other sources that may contain pesticides and have been heavily refined. Find out why you should avoid soybean and other vegetable oils.
Make your own potato chips using healthy coconut oil instead. Expeller-expressed coconut oil gives these chips a crispy texture without the coconut flavor. These are fantastic as part of a healthy gluten-free lunch box for kids or even as a quick lunch with gluten-free turkey meatballs.
Where to Get Kitchen Pantry Essentials
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- Use a mandolin or vegetable spiral slicer to thinly slice potatoes.
- Soak sliced potatoes in a large bowl of water and 1 tsp of salt for 10-15 minutes. This helps to remove the excess moisture from the potatoes – helping it to crisp better.
- Drain and pat dry potatoes to remove water.
- Heat a large skillet to medium. Add coconut oil. Don’t let oil overheat or burn.
- Once oil is heated, cook 1/2 cup of potatoes at a time.
- Cook on both sides until crispy, then set aside on a wire rack to cool down.
- Repeat until all potato chips are cooked.
- Once cooled down, sprinkle with sea salt to taste.
Equipment & Tools
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