Wisconsin Potato and Vegetable Growers Association

Sun Dried Potato Chips

Sun Dried Potato Chips

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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 46 minutes
Course Appetizers and Snacks, Side Dish
Servings 1

Ingredients
  

  • 2 pounds of potatoes your choice
  • Celtic Sea Salt
  • Peanut oil for frying

Instructions
 

  • Wash and dry the potatoes. Using a sharp knife, slice the potatoes, thin, but not too think where you can see through them. Place sliced potatoes in cold water. Let sit for 5 minutes and then drain water and repeat with fresh water. Do this 3 times.
  • Fill a large Dutch oven three quarters the way up with water. Bring to a rapid boil. When water boils, add kosher salt and then drop your potatoes in the water.
  • Let boil for 30 seconds and then turn off the heat. Cover the pot and let rest for 3 minutes. Using a mesh utensil remove the potatoes and drain in a colander.
  • Once drained place on a parchment lined baking sheet. Do not overlap. Find a place in your backyard where you get complete sunshine. Leave in the sun for 6-8 hours. It is best if the temp outside is 80°F or warmer.
  • In a large Dutch oven, heat oil to 350°F. Fry potatoes in batches. These fry very quickly as all the moisture has been removed from the potato. Frying them will only take 10 to 20 seconds.
  • Using a slotted spoon, place on paper towels to drain. Immediately sprinkle with Celtic Sea Salt or any seasonings you may choose.
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