Crispy Beer-Battered Potato Chips
Crispy Beer-Battered Potato Chips offer an irresistible twist on a classic snack. After experimenting with leftover batter from my fish and chips, I was thrilled to discover how the potato slices transformed into golden, puffy delights. These chips boast a perfect crunch, and the addition of beer in the batter adds a delightful depth of flavor. Whether served as a side dish or enjoyed on their own, these chips are the ultimate indulgence. Pair them with your favorite dipping sauce for a satisfying culinary experience.
4
Servings
300
Calories
10
Ingredients
Ingredients
Russet or Yukon Gold potato
1 large (scrubbed or peeled and sliced into 1/8 inch thick slices)
All-purpose flour
1/4 cup (for dredging)
Salt
1/2 teaspoon (divided, 1/4 teaspoon for dredging and 1/4 teaspoon for batter)
Black pepper
1/2 teaspoon (divided, 1/4 teaspoon for dredging and 1/4 teaspoon for batter)
All-purpose flour
1/3 cup (for batter)
Baking powder
1 teaspoon (for batter)
Granulated garlic powder
1/4 teaspoon (for batter)
Egg
1 small (beaten)
Beer
1/2 cup (of your choice)
Canola oil or Olive oil
2 cups (for deep frying)
Instructions
1
Begin by scrubbing or peeling the Russet or Yukon Gold potato to ensure a clean surface.
2
Slice the potato crosswise into approximately 12 to 14 equally thick slices, each about 1/8 inch thick, which is crucial for even cooking.
3
Place the sliced potatoes in a dish filled with cold water to prevent them from browning while you prepare the dredging flour and batter.
4
In a mixing bowl, combine 1/4 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Set this aside; it will be used for dredging.
5
In another mixing bowl, whisk together 1/3 cup of all-purpose flour, 1 teaspoon of baking powder, another 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of granulated garlic powder.
6
In a small bowl, beat the egg and mix in 1/2 cup of your choice of beer until well combined.
7
Pour the egg and beer mixture into the bowl with the flour mixture, stirring until the batter is smooth and well blended.
8
In a medium frying pan or saucepan, heat the oil to 350°F (175°C) for deep frying.
9
Carefully drain the sliced potatoes and gently shake off any excess water to ensure they fry properly.
10
Coat each potato slice in the dredging flour mix, ensuring that all sides are evenly covered before dipping them into the batter.
11
Dip the flour-coated potato slices into the batter, making sure they are well-covered.
12
Carefully drop a few battered potato slices into the hot oil, ensuring not to overcrowd the pan. Fry each batch for about 1 minute, then gently turn them over and fry for another minute until they are golden brown and crispy.
13
Using a slotted spoon, remove the fried potato chips from the oil and place them on paper towels to absorb any excess oil.
14
Serve the crispy beer-battered potato chips while hot, accompanied by your choice of dipping sauces such as ketchup, yogurt, or sour cream.
Nutrition Information
20
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Beer-Battered Potato Chips?
They are a snack featuring potato slices dipped in a beer-infused batter and deep-fried until golden and puffy.
Which potato varieties are best for this recipe?
Russet or Yukon Gold potatoes are the recommended choices for the best results.
How thick should I slice the potatoes?
The potato slices should be approximately 1/8 inch thick to ensure even cooking.
Why should I soak the potato slices in cold water?
Soaking them in cold water prevents the potatoes from browning while you prepare the other ingredients.
What ingredients are used for dredging the potatoes?
The dredging mix consists of 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
What is in the beer batter?
The batter includes 1/3 cup all-purpose flour, 1 teaspoon baking powder, salt, pepper, garlic powder, one egg, and 1/2 cup of beer.
What type of beer should be used for the batter?
You can use 1/2 cup of any beer of your choice to add a unique depth of flavor.
How do I prepare the egg for the batter?
The egg should be beaten in a small bowl before being mixed with the beer.
What is the ideal oil temperature for frying?
The oil should be heated to 350 degrees Fahrenheit or 175 degrees Celsius for deep frying.
Which oils are recommended for frying these chips?
Canola oil or olive oil are suitable options for frying these potato chips.
How many slices does one large potato typically yield?
One large potato usually yields between 12 to 14 equally thick slices.
Why is baking powder included in the batter?
Baking powder helps the batter become light, airy, and puffy when it hits the hot oil.
How long do the chips need to fry on each side?
Each batch should be fried for about 1 minute per side until they reach a golden brown color.
What is the purpose of dredging the potatoes in flour first?
Dredging ensures that the beer batter adheres properly to the smooth surface of the potato slices.
How do I remove excess oil from the chips?
Use a slotted spoon to remove them from the oil and place them on paper towels to drain.
What are the suggested dipping sauces for these chips?
Common suggestions include ketchup, yogurt, or sour cream.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What is the calorie count for a single serving?
There are approximately 300 calories per serving of these potato chips.
How much fat is in each serving?
Each serving contains about 20 grams of fat.
What is the carbohydrate content of this snack?
There are 25 grams of carbohydrates per serving.
Is there protein in these beer-battered chips?
Yes, there is approximately 2.5 grams of protein per serving.
Should I peel the potatoes before slicing?
You can either scrub them thoroughly or peel them, depending on your preference.
What seasonings are added to the batter?
The batter is seasoned with salt, black pepper, and 1/4 teaspoon of granulated garlic powder.
What is the total amount of beer needed?
You will need exactly 1/2 cup of beer for the batter mixture.
Can I use a regular saucepan for frying?
Yes, a medium frying pan or a saucepan can be used for deep frying these chips.
What is the secret to even cooking for these chips?
Slicing the potatoes to a consistent 1/8 inch thickness is crucial for even frying.
How do I ensure the chips stay crispy?
Serving them while they are still hot is the best way to enjoy their maximum crispiness.
Is it okay to overcrowd the pan while frying?
No, you should fry a few slices at a time to ensure they have enough space to cook properly.
What inspired this recipe?
The recipe was inspired by using leftover batter from a traditional fish and chips meal.
Are these chips considered a side dish or a snack?
They are versatile and can be enjoyed as either a side dish or a standalone indulgence.