Hey There~ What kind of Potato Chip flavor would you like to have made just for you?

We make our own potato chips here.  Most of the guys like them a lot thicker than you get in the bags.  At least they hold up better to dips and sauces.

Janice's Chips.

20 lb Russet Burbank potatoes (Yukon gold won't work).
10-15 quarts hydrogenated shortening (320 and then 400 degrees).
1-1/2 lb sea salt.
1/2 lb Scotch Bonnet peppers (more or less as you like them).

Slice 1/4" thick in a Robot Coupe and leave the peels on.  It adds a lot of crunch.

Rinse the potatoes twice in cold water to remove any excess starch.

Dry the potatoes in a centrifuge before cooking.

Blend the salt and peppers in the Robot Coupe (seasoning cutter) and make sure it is a fine powder: no lumps.  Strain through a sifter, not a china cap.

Cook the potatoes twice: the first run at 320 degrees to blanch the potatoes about half a minute.  Don't brown them!  That makes them VERY bitter.  Second fry in 400 degree oil to crisp.  This takes only a few seconds.  Drain immediately.

Sprinkle the seasoning on very sparingly while the potatoes are still hot, otherwise it will not stick.

Makes 35 pounds, or about four bushels by volume.  That is usually enough for a shift. 

Thank's Janice! They sure sound good, I suppose the name for them are Janice's Chips!