Homemade potato chips

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By Chloe Nordquist By Chloe Nordquist

Vickie Kerr, creator of Miss Vickie's potato chips, has a new cookbook titled "Miss Vickie's Kitchen".

Her new book features a collection of over 70 recipes as well as the story of her family legacy.

Kerr is an entrepreneur and a dedicated home cook that believes everyone can cook healthy and delicious meals at home.

She is mostly known for her creation of the healthy potato chip - Miss Vickie's potato chips.

"I started off just selling them to the local little stores around the farm and more and more customers demanded the product so we grew," Kerr said.


Vickie's Potato Chips

6-8 potatoes, unpeeled and scrubbed
2 cups pure peanut oil (or any cooking oil with a high smoke point)
Sea salt to taste

1. Thinly slice potatoes with a sharp knife or mandolin. Try to create uniform slice thickness so chips will cook evenly.
2. In a heavy pot heat oil to 375-380 degrees Fahrenheit checking temperature with a cooking thermometer or use an electric fryer set to 375-380 F
3. Drop one potato slice into oil. If the slice begins to cook rapidly, bubbling around the edges, the oil is hot enough.
4. Carefully add 1-2 cups potato slices to oil. Stir gently with a wooden spoon to prevent slices from sticking together. Cook until golden.
5. Remove chips from oil with a slotted spoon, drain on paper towel. Sprinkle with sea salt. Serve warm or cool.