New page: Game chips are a popular British side dish and they’re similar to potato chips or french fries, depending on how you prepare them. They’re called game chips because they’re typica...
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Game chips are a popular British side dish and they’re similar to potato chips or french fries, depending on how you prepare them. They’re called game chips because they’re typically eaten with roasted game birds like pheasant, partridge, or grouse or strong-flavored game meats like venison. Potatoes are the classic ingredient used for chips but you can make them by frying any root vegetable like beets, carrots, or parsnips. After preparing the vegetables, you can bake them in the oven or fry them in oil.
==Steps==
===Peeling and Slicing the Root Vegetables===
# Wash 12 medium-sized baking potatoes. Hold each potato under running water and use your fingers or a vegetable brush to rub off any dirt or debris. If you don't want your game chips to have potato skins, use a sharp knife or vegetable peeler to peel them off.<ref>https://youtu.be/hMGu3OaZUbg?t=6</ref>
#* You can use any variety of potato for game chips: new, red, white, purple, russet, Kennebec, or Yukon gold potatoes.
#* If you're using beets, carrots, or parsnips, use a sharp knife or vegetable peeler to peel off the outer skins then rinse them under running water.
# Use a mandolin to slice the potatoes into rounds. Hold the handle in one hand and the potato in the other. Apply a light to medium pressure as you slide the potato down from the top to the bottom of the mandolin.<ref>https://ift.tt/2MCbGYV>
#* The thinner the slices, the crispier the game chips will be.
#* If you’re using beets, carrots, or parsnips, use a knife to cut the roots off of the vegetables at an angle. Then hold that angled cut onto the mandolin, gliding the vegetable across the blade from the top of the mandolin to the bottom.
# Slice each potato into matchsticks to make game chips french-fry style. Use a sharp chef’s knife to slice each potato lengthwise into planks, stack the planks, and then slice them into thin strips about thick and to long. Make each piece roughly equal in size so they cook at the same time.<ref>https://ift.tt/2SwHmmh>
#* If you're using beets, carrots, or parsnips, use a knife to make large julienne cut pieces.
===Frying the Root Vegetables in Oil===
# Heat of vegetable oil in a heavy skillet. Pour the oil into the skillet before placing it on the stove over high heat. Let it heat until it starts to ripple or until it reachers 360°F (182°C).<ref>https://ift.tt/2SwHmmh>
#* Insert the tip of a kitchen thermometer into the oil to check its temperature.
#*As an alternative, use peanut, canola, safflower, sunflower, or grapeseed oil.
#* Be careful not to get the oil too hot because it can bubble up and burn you.
# Place 1/2 cup (115 grams) of potato or vegetable slices into the oil. Use a measuring cup or kitchen scale to dole out 1/2 cup (115 grams) of the sliced potatoes, carrot, beet, or parsnip slices and place them in the oil. Frying a small amount at a time ensures each piece gets evenly cooked.<ref>https://ift.tt/2QsYnLl>
#* You can also measure by sight—1/2 cup (115 grams) of potatoes will be about half the size of your fist.
#* Place a small number of slices into the oil at a time to prevent oil from splashing up and burning you.
# Fry the potatoes for 2 to 3 minutes or until they're golden. Stay near the stove so you can keep a close watch over the potatoes. Stir them with a spoon or stainless steel spatula to ensure even crisping. Remove them from heat once they turn a golden brown color.<ref>https://ift.tt/2SwHmmh>
#* Now is a good time to prepare for the next stage by laying out a paper towel placed on top of a cookie sheet or tin foil.
#* If you used a mandolin to slice thin rounds, they’ll only take 2 minutes to cook. Matchstick-sized pieces will take 3 minutes.
# Use a slotted spoon to transfer the chips onto a paper towel. Carefully lift the chips out of the oil using a slotted spoon. Then plop the cooked chips onto a paper towel. Repeat this process until you've used all of the root vegetable slices.<ref>https://ift.tt/2SwHmmh>
#* The chips will be extremely hot, so be sure to place the paper towel on a cookie sheet or heat-resistant countertop. Note that the oil will soak through so avoid placing it onto porous surfaces like wood or stone.
# Sprinkle the cooked chips with salt, basil, rosemary, parsley, and saffron. Once the chips are all cooked, sprinkle 2 teaspoons (8.4 grams) of salt, 1 tablespoon each of your favorite herbs. Basil, parsley, rosemary, and saffron are all great options.<ref>https://ift.tt/2SwHmmh>
#* For a savory flavor, use 1 tablespoon (15 grams) of rosemary, thyme, and fresh cracked pepper.
#* Add some spice with 1/2 tablespoon (7.5 grams) of cayenne pepper or chili powder.
#* Go for an umami flavor by adding truffle powder to your chips. Truffle powder tastes great with all herbs and seasonings and will give you a bold, savory flavor.
#* Replace regular salt with garlic salt for a zingy taste.
# Serve thin chips after cooling them or keep thick chips in a low-heat oven. If you're planning on eating right away, let the thin chips cool down before putting them in a serving bowl. To enjoy the thicker (french-fry style) chips later on that same day, leave them on the baking sheet and slide them into a warm oven. Set the oven to the lowest heat setting possible.<ref>https://ift.tt/2F0eDyc>
#*Leave the door cracked about to prevent extra-crispy sides and ends from burning.
# Store thin chips in an airtight container at room temperature. If you used a mandolin to create extra thin, crispy chips, transfer them into an airtight container and store it in your pantry or snack cupboard. They’ll stay fresh for 1 to 2 weeks.<ref>https://ift.tt/2MzdvWA>
#* Salt is a natural preservative, so give them an extra sprinkle of salt to keep them from getting stale faster.
# Wrap thicker chips in aluminum foil and store them in the refrigerator. If your chips are thicker like french fries, wrap them in aluminum foil and store them in the fridge for 3 to 5 days. You can reheat them in the oven or microwave—just note thicker pieces may get floppy in the microwave.<ref>https://ift.tt/2EVrZfg>
#*You can also place them in a plastic freezer bag and freeze them for up to 1 year.
===Baking Game Chips===
# Soak the potato slices in ice water for 5 minutes. Fill a large mixing bowl with ice water and place the sliced potatoes or root vegetables into the bowl. This ice bath will remove any excess starches, keeping your game chips from becoming mushy in the oven.<ref>https://ift.tt/2shR0i7>
#* If you’re using beets, carrots, or parsnips, you don’t need to soak them.
# Drain the water out of the bowl and pat the potato slices dry. Drain the ice water into the sink and place the potato slices onto a layer of 2 paper towels. Then, use another paper towel to pat the pieces dry.<ref>https://ift.tt/2shR0i7>
#* Patting them dry will prevent them from absorbing moisture when they cook, making them nice and crispy.
# Preheat the oven to 450°F (232°C) and prepare the oven rack. Set your oven to 450°F (232°C) and let it heat up for about 10 minutes. Make sure the oven rack is placed in the center of the oven.<ref>https://ift.tt/2Q4EriU>
#* You can use a higher rack if you want your game chips to be extra crispy.
# Toss the root vegetables with oil and salt. Place the root vegetables into a large mixing bowl and pour of oil over them for every 2 potatoes you used. Season the potatoes with a few shakes of salt and any other spices you like. Then use your hands to stir the slices around for 20 to 30 seconds so each one is coated with olive oil.<ref>https://ift.tt/2ZwBpag>
#* Dried rosemary, basil, sliced garlic, ground pepper, and onion powder are all flavorful additions.
#* If you’re making game carrot, beet, or parsnip game chips, use about of oil for every 2 vegetables (i.e., if you sliced up 3 large beets, use of oil).
#* Be frugal with how much salt you add at this stage—you can always add salt later on.
# Place the slices onto a baking sheet in a single layer. Pour the oiled and seasoned pieces out of the mixing bowl onto the baking sheet. Spread them around so that they’re in a single, even layer.<ref>https://ift.tt/2ZwBpag>
#* You may need to use a second baking sheet if you’re making a large batch.
#* Don’t worry if some of the pieces are slightly touching because each piece will shrink down as it bakes.
# Slice the baking sheet into the hot oven on the middle rack. Carefully slide the baking sheet into the oven. Placing them on the middle rack ensures that each piece receives the same amount of heat and airflow.<ref>https://ift.tt/2EZK9wh>
#*If you want your chips to be ultra-crispy, place the baking sheet on a higher rack.
# Bake the chips for 12 to 15 minutes or until they’re golden brown. Set a timer for 12 to 15 minutes and stay nearby the oven so you can check on them towards the end of the set time. Turn on the oven light, if possible, so you can see their progress.<ref>https://ift.tt/2ZwBpag>
#* For less crispy chips, check on them at the 11 or 12-minute mark. If you like them extra crispy with slightly burnt sides, check on them after 14 to 15 minutes.
#* If your chips are thick, bake them for at least 15 minutes.
#* If your chips are thick, they may take up 20 or 30 minutes to cook.
# Put on oven mitts and remove the baking sheet from the oven. Wear oven mitts to protect your hands and transfer the baking sheet to a cooling rack or heat-resistant surface so they can cool down a little. If you don’t have a cooling rack, place a few oven mitts onto the kitchen counter and set the baking sheet on top.<ref>https://ift.tt/2ZwBpag>
#* Feel free to add more salt and other final spices at this time if you like.
#* If your chips aren’t quite crispy enough, turn the oven off and let them sit on the middle or upper rack for 5 to 10 minutes.
# Serve thick matchstick chips right away or keep them warm for later. Use a spatula to transfer the game chips onto a serving dish and enjoy them with your favorite dip as an appetizer or with your main dish. If you’re not eating right away, set the oven to the lowest temperature possible and slide the baking tray back onto the center rack.<ref>https://ift.tt/2MBItx8>
#* If your game chips are already extra-crispy, leave the door slightly cracked to prevent any thin-cut edges from burning.
# Store thin, crispy game chips in an airtight container at room temperature. If you’re making thin, crispy chips (like potato chips), store any leftovers in an airtight bag or container. Place them in a cool, dry area like a cupboard or pantry.<ref>https://ift.tt/2EVrZfg>
#* Stored properly, you can enjoy your homemade game chips for up to 2 weeks.
# Wrap thick matchstick chips in aluminum foil and refrigerate or freeze them. Tightly wrap thicker (more french-fry-like) chips in aluminum foil and place them in the refrigerator for up to 4 days. You can also place them in a heavy-duty freezer bag and store them in the freezer for 10 to 12 months.<ref>https://ift.tt/2EVrZfg>
#* Thaw frozen chips in the microwave before reheating them in the oven. You can reheat them in the microwave, but they might make them a little mushy instead of crispy.
==Tips==
*Line the baking sheet with aluminum foil for a quick and easy cleanup.
==Warnings==
*Never leave a heated oven or stovetop unattended.
==References==
__Methods__
==Steps==
===Peeling and Slicing the Root Vegetables===
# Wash 12 medium-sized baking potatoes. Hold each potato under running water and use your fingers or a vegetable brush to rub off any dirt or debris. If you don't want your game chips to have potato skins, use a sharp knife or vegetable peeler to peel them off.<ref>https://youtu.be/hMGu3OaZUbg?t=6</ref>
#* You can use any variety of potato for game chips: new, red, white, purple, russet, Kennebec, or Yukon gold potatoes.
#* If you're using beets, carrots, or parsnips, use a sharp knife or vegetable peeler to peel off the outer skins then rinse them under running water.
# Use a mandolin to slice the potatoes into rounds. Hold the handle in one hand and the potato in the other. Apply a light to medium pressure as you slide the potato down from the top to the bottom of the mandolin.<ref>https://ift.tt/2MCbGYV>
#* The thinner the slices, the crispier the game chips will be.
#* If you’re using beets, carrots, or parsnips, use a knife to cut the roots off of the vegetables at an angle. Then hold that angled cut onto the mandolin, gliding the vegetable across the blade from the top of the mandolin to the bottom.
# Slice each potato into matchsticks to make game chips french-fry style. Use a sharp chef’s knife to slice each potato lengthwise into planks, stack the planks, and then slice them into thin strips about thick and to long. Make each piece roughly equal in size so they cook at the same time.<ref>https://ift.tt/2SwHmmh>
#* If you're using beets, carrots, or parsnips, use a knife to make large julienne cut pieces.
===Frying the Root Vegetables in Oil===
# Heat of vegetable oil in a heavy skillet. Pour the oil into the skillet before placing it on the stove over high heat. Let it heat until it starts to ripple or until it reachers 360°F (182°C).<ref>https://ift.tt/2SwHmmh>
#* Insert the tip of a kitchen thermometer into the oil to check its temperature.
#*As an alternative, use peanut, canola, safflower, sunflower, or grapeseed oil.
#* Be careful not to get the oil too hot because it can bubble up and burn you.
# Place 1/2 cup (115 grams) of potato or vegetable slices into the oil. Use a measuring cup or kitchen scale to dole out 1/2 cup (115 grams) of the sliced potatoes, carrot, beet, or parsnip slices and place them in the oil. Frying a small amount at a time ensures each piece gets evenly cooked.<ref>https://ift.tt/2QsYnLl>
#* You can also measure by sight—1/2 cup (115 grams) of potatoes will be about half the size of your fist.
#* Place a small number of slices into the oil at a time to prevent oil from splashing up and burning you.
# Fry the potatoes for 2 to 3 minutes or until they're golden. Stay near the stove so you can keep a close watch over the potatoes. Stir them with a spoon or stainless steel spatula to ensure even crisping. Remove them from heat once they turn a golden brown color.<ref>https://ift.tt/2SwHmmh>
#* Now is a good time to prepare for the next stage by laying out a paper towel placed on top of a cookie sheet or tin foil.
#* If you used a mandolin to slice thin rounds, they’ll only take 2 minutes to cook. Matchstick-sized pieces will take 3 minutes.
# Use a slotted spoon to transfer the chips onto a paper towel. Carefully lift the chips out of the oil using a slotted spoon. Then plop the cooked chips onto a paper towel. Repeat this process until you've used all of the root vegetable slices.<ref>https://ift.tt/2SwHmmh>
#* The chips will be extremely hot, so be sure to place the paper towel on a cookie sheet or heat-resistant countertop. Note that the oil will soak through so avoid placing it onto porous surfaces like wood or stone.
# Sprinkle the cooked chips with salt, basil, rosemary, parsley, and saffron. Once the chips are all cooked, sprinkle 2 teaspoons (8.4 grams) of salt, 1 tablespoon each of your favorite herbs. Basil, parsley, rosemary, and saffron are all great options.<ref>https://ift.tt/2SwHmmh>
#* For a savory flavor, use 1 tablespoon (15 grams) of rosemary, thyme, and fresh cracked pepper.
#* Add some spice with 1/2 tablespoon (7.5 grams) of cayenne pepper or chili powder.
#* Go for an umami flavor by adding truffle powder to your chips. Truffle powder tastes great with all herbs and seasonings and will give you a bold, savory flavor.
#* Replace regular salt with garlic salt for a zingy taste.
# Serve thin chips after cooling them or keep thick chips in a low-heat oven. If you're planning on eating right away, let the thin chips cool down before putting them in a serving bowl. To enjoy the thicker (french-fry style) chips later on that same day, leave them on the baking sheet and slide them into a warm oven. Set the oven to the lowest heat setting possible.<ref>https://ift.tt/2F0eDyc>
#*Leave the door cracked about to prevent extra-crispy sides and ends from burning.
# Store thin chips in an airtight container at room temperature. If you used a mandolin to create extra thin, crispy chips, transfer them into an airtight container and store it in your pantry or snack cupboard. They’ll stay fresh for 1 to 2 weeks.<ref>https://ift.tt/2MzdvWA>
#* Salt is a natural preservative, so give them an extra sprinkle of salt to keep them from getting stale faster.
# Wrap thicker chips in aluminum foil and store them in the refrigerator. If your chips are thicker like french fries, wrap them in aluminum foil and store them in the fridge for 3 to 5 days. You can reheat them in the oven or microwave—just note thicker pieces may get floppy in the microwave.<ref>https://ift.tt/2EVrZfg>
#*You can also place them in a plastic freezer bag and freeze them for up to 1 year.
===Baking Game Chips===
# Soak the potato slices in ice water for 5 minutes. Fill a large mixing bowl with ice water and place the sliced potatoes or root vegetables into the bowl. This ice bath will remove any excess starches, keeping your game chips from becoming mushy in the oven.<ref>https://ift.tt/2shR0i7>
#* If you’re using beets, carrots, or parsnips, you don’t need to soak them.
# Drain the water out of the bowl and pat the potato slices dry. Drain the ice water into the sink and place the potato slices onto a layer of 2 paper towels. Then, use another paper towel to pat the pieces dry.<ref>https://ift.tt/2shR0i7>
#* Patting them dry will prevent them from absorbing moisture when they cook, making them nice and crispy.
# Preheat the oven to 450°F (232°C) and prepare the oven rack. Set your oven to 450°F (232°C) and let it heat up for about 10 minutes. Make sure the oven rack is placed in the center of the oven.<ref>https://ift.tt/2Q4EriU>
#* You can use a higher rack if you want your game chips to be extra crispy.
# Toss the root vegetables with oil and salt. Place the root vegetables into a large mixing bowl and pour of oil over them for every 2 potatoes you used. Season the potatoes with a few shakes of salt and any other spices you like. Then use your hands to stir the slices around for 20 to 30 seconds so each one is coated with olive oil.<ref>https://ift.tt/2ZwBpag>
#* Dried rosemary, basil, sliced garlic, ground pepper, and onion powder are all flavorful additions.
#* If you’re making game carrot, beet, or parsnip game chips, use about of oil for every 2 vegetables (i.e., if you sliced up 3 large beets, use of oil).
#* Be frugal with how much salt you add at this stage—you can always add salt later on.
# Place the slices onto a baking sheet in a single layer. Pour the oiled and seasoned pieces out of the mixing bowl onto the baking sheet. Spread them around so that they’re in a single, even layer.<ref>https://ift.tt/2ZwBpag>
#* You may need to use a second baking sheet if you’re making a large batch.
#* Don’t worry if some of the pieces are slightly touching because each piece will shrink down as it bakes.
# Slice the baking sheet into the hot oven on the middle rack. Carefully slide the baking sheet into the oven. Placing them on the middle rack ensures that each piece receives the same amount of heat and airflow.<ref>https://ift.tt/2EZK9wh>
#*If you want your chips to be ultra-crispy, place the baking sheet on a higher rack.
# Bake the chips for 12 to 15 minutes or until they’re golden brown. Set a timer for 12 to 15 minutes and stay nearby the oven so you can check on them towards the end of the set time. Turn on the oven light, if possible, so you can see their progress.<ref>https://ift.tt/2ZwBpag>
#* For less crispy chips, check on them at the 11 or 12-minute mark. If you like them extra crispy with slightly burnt sides, check on them after 14 to 15 minutes.
#* If your chips are thick, bake them for at least 15 minutes.
#* If your chips are thick, they may take up 20 or 30 minutes to cook.
# Put on oven mitts and remove the baking sheet from the oven. Wear oven mitts to protect your hands and transfer the baking sheet to a cooling rack or heat-resistant surface so they can cool down a little. If you don’t have a cooling rack, place a few oven mitts onto the kitchen counter and set the baking sheet on top.<ref>https://ift.tt/2ZwBpag>
#* Feel free to add more salt and other final spices at this time if you like.
#* If your chips aren’t quite crispy enough, turn the oven off and let them sit on the middle or upper rack for 5 to 10 minutes.
# Serve thick matchstick chips right away or keep them warm for later. Use a spatula to transfer the game chips onto a serving dish and enjoy them with your favorite dip as an appetizer or with your main dish. If you’re not eating right away, set the oven to the lowest temperature possible and slide the baking tray back onto the center rack.<ref>https://ift.tt/2MBItx8>
#* If your game chips are already extra-crispy, leave the door slightly cracked to prevent any thin-cut edges from burning.
# Store thin, crispy game chips in an airtight container at room temperature. If you’re making thin, crispy chips (like potato chips), store any leftovers in an airtight bag or container. Place them in a cool, dry area like a cupboard or pantry.<ref>https://ift.tt/2EVrZfg>
#* Stored properly, you can enjoy your homemade game chips for up to 2 weeks.
# Wrap thick matchstick chips in aluminum foil and refrigerate or freeze them. Tightly wrap thicker (more french-fry-like) chips in aluminum foil and place them in the refrigerator for up to 4 days. You can also place them in a heavy-duty freezer bag and store them in the freezer for 10 to 12 months.<ref>https://ift.tt/2EVrZfg>
#* Thaw frozen chips in the microwave before reheating them in the oven. You can reheat them in the microwave, but they might make them a little mushy instead of crispy.
==Tips==
*Line the baking sheet with aluminum foil for a quick and easy cleanup.
==Warnings==
*Never leave a heated oven or stovetop unattended.
==References==
__Methods__
from wikiHow - Recent Changes [en] https://ift.tt/2Mzdq5e
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