Post by Kathy on Aug 7, 2016 18:42:56 GMT
Saratoga Chips
We love Saratoga Chips! A local restaurant, Montgomery Inn, serves them before your meal arrives and they are addicting! They serve them with their famous BBQ sauce for dipping! You must dip them in BBQ sauce for the full experience!
Saratoga chips which are much thinner than a regular potato chip were first made in 1853 by a chef in Saratoga Springs, New York as he was trying to please a customer who was complaining about his chips being to thick and soggy and that's when the Saratoga Chip was created!
They are nice and crispy and the BBQ sauce takes them to the top! A bit salty but you can control the amount of salt that you use which is a good thing! The amount of salt we used was perfect! They are not like potato chips and I don't like potato chips so thank you Chef Crum for discovering these via an unhappy customer!
I have a Baby Bella Fryer and we used it to fry these in but I'm sure you can use a skillet as well!
6 Yukon Gold potatoes, sliced paper thin
vegetable oil
Lawry's seasoned salt, to taste
your favorite BBQ sauce for dipping
Leaving the peel on, slice the potatoes paper thin. We used the potato slicer on my grater. Place slices in cold water for 15 minutes. Remove from water and dry completely with paper towels.
Preheat fryer to 375°. Use enough vegetable oil in fryer or skillet to cover potatoes.
Fry potato slices in batches to where they are not crowded. Fry until they start to look golden, just a few minutes depending on your heat.
Remove with a slotted spoon and drain on paper towels, adding the seasoned salt while chips are hot.
Serve with your favorite BBQ sauce for dipping.
