Cara Membuat Keripik Kentang

>Hello Sohib EditorOnline, are you a fan of crispy and savory chips? If so, you must try making your own potato chips or keripik kentang. Making your own potato chips is not only easy and fun, but it is also healthier than buying them from the store. In this article, we will guide you through the step-by-step process of making your own keripik kentang at home.

What You Will Need

Before we start, let’s prepare the tools and ingredients that you will need for making keripik kentang:

Tools:	Ingredients:
Knife	Potatoes
Mandoline Slicer	Oil (vegetable oil, canola oil, or sunflower oil)
Bowl	Salt
Colander	Seasonings (optional)
Paper towel

Make sure to use fresh and firm potatoes for the best results. You can use any type of potatoes, but russet potatoes are the most commonly used ones for making keripik kentang.

Step-by-Step Guide

Step 1: Wash the Potatoes

Wash the potatoes thoroughly under running water to remove any dirt or debris. Pat them dry with a paper towel.

Step 2: Slice the Potatoes

Using a mandoline slicer or a knife, slice the potatoes thinly and uniformly. The thickness of the slices should be around 1-2 mm, depending on your preference.

Step 3: Soak the Slices

Soak the potato slices in cold water for 15-30 minutes. This will remove the excess starch and prevent them from sticking together during frying.

Step 4: Dry the Slices

Remove the potato slices from the water and dry them thoroughly with a paper towel or a clean cloth. Make sure to remove all the excess water to prevent splattering during frying.

Step 5: Heat the Oil

Heat the oil in a deep pan or a fryer to 170-180°C (338-356°F). You can use a thermometer to check the temperature of the oil.

Step 6: Fry the Slices

Once the oil is hot enough, carefully add a handful of potato slices into the oil using a slotted spoon. Fry them for 3-5 minutes or until they turn golden brown and crispy. Do not overcrowd the pan as it will lower the temperature of the oil and make the chips soggy.

Step 7: Drain and Season the Chips

Remove the potato chips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. Sprinkle salt or your favorite seasonings over the chips while they are still hot.

Step 8: Repeat

Repeat steps 6-7 with the remaining potato slices until all of them are fried and seasoned.

Tips and Tricks

Here are some tips and tricks to make your keripik kentang even better:

Tip 1: Use a Mandoline Slicer

Using a mandoline slicer will make your potato slices more uniform and help you achieve the perfect thickness.

Tip 2: Control the Temperature

Make sure to maintain a consistent temperature of the oil throughout the frying process. This will help you achieve crispy and evenly cooked chips.

Tip 3: Add Seasonings

You can experiment with different seasonings such as paprika, garlic powder, or chili powder to add more flavor to your keripik kentang.

FAQ

1. Can I use other types of potatoes?

Yes, you can use any type of potatoes for making keripik kentang, but russet potatoes are the most commonly used ones.

2. Do I need to peel the potatoes?

It’s up to you. You can peel the potatoes if you prefer, but leaving the skin on will give your chips more texture and flavor.

3. Can I reuse the oil?

Yes, you can reuse the oil up to 3 times if you filter it properly and store it in a cool and dark place.

4. How long can I store the chips?

Keripik kentang can be stored in an airtight container for up to 1 week at room temperature. However, they are best eaten fresh.

5. Can I make keripik kentang in the oven?

Yes, you can make keripik kentang in the oven by baking them at 200°C (392°F) for 20-25 minutes, flipping them halfway through the baking process.

That’s it, Sohib EditorOnline! We hope this article has inspired you to make your own crispy and delicious keripik kentang at home. Happy cooking!

Cara Membuat Keripik Kentang