Profit with Housemade Chips

Potatoes

If your foodservice operation hasn’t been making housemade chips then you may be falling behind the curve. Customers always appreciate a personalized touch to main menu offerings and the side options are no different. By making your own chips in-house, you can flex your creativity muscles and expand your restaurant’s menu and side dish offerings. But did you know these crunchy treats can pay off big in your profit margin?

Potato chips are a classic snack choice which can be altered dramatically with the simple addition of seasonings. Because seasonings only cost pennies per serving, this investment can go a long way in the flavor department and save you money. Make housemade chips with a variety of seasoning choices to dress up or down your menu offerings. Browse our large selection of quality McCormick spices to add a personalized touch to your housemade chips recipe.

Follow the step-by-step guide below to easily make housemade chips for your restaurant:

Ingredients:

  • 1 ½ pounds russet or purple potatoes
  • ½ cup distilled white vinegar
  • 8+ cups vegetable oil, for frying
  • Kosher salt or additional McCormick spices

Directions:

  1. Using a knife or mandoline, slice potatoes about 1/8” thick.
  2. Place potato slices in large bowl with enough cold water to cover the slices.
  3. Stir to release starch and drain. Repeat until water runs clear.
  4. Return potatoes to bowl. Cover slices with ½ cup distilled white vinegar and 6 cups water.
  5. Let the potatoes sit between 30 minutes to up to 2 hours.
  6. After the allotted time, drain and pat dry.
  7. In a medium-sized pot, pour in approximately 4” of vegetable oil, heating until temperature reaches 300 degrees F.
  8. Split the potatoes into 6 equal-sized batches.
  9. Fry potatoes, turning occasionally to cook evenly until golden brown or crisp. This will take approximately 5 minutes per batch.
  10.  Using a small fry basket or slotted spoon, transfer the chips to a paper towel-lined wire rack.
  11. Season with salt or additional McCormick spices.
  12. Before beginning additional batches, make sure the oil temperature is heated to 300 degrees F before starting the frying process.
  13. Keep potatoes at room temperature. Chips can be made up to 6 hours in advance.

For added charm and to command a higher price point, present the chips in a unique serving piece like these cone-shaped fry basket holders.