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Gochujang Potato Chips
Equipment
- dehydrator
- heavy bottomed pot
- slotted spoon or strainer
- wire rack
- sheet pan
- blender
- mandoline
- thermometer
Ingredients
Potato Chips
- 1 1/2 lbs russet potatoes
- 3 cups neutral oil
- 2 tsp salt kosher, more to taste
Gochujang Seasoning
- 1/4 cup gochujang paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp sugar
- 1/8 tsp smoked paprika
- 1/4 tsp red pepper flakes optional
- 1/4 tsp msg optional
Instructions
Dehydrate Gochujang and Prep Seasoning
- Spread gochujang powder on parchment paper or a dehydrator sheet as thin as possible (the thinner the better). Feel free to use multiple sheets if it helps to spread the paste even thinner.
- Dehydrate the gochujang for 12 hours, or until completely dry at 165F (not tacky or sticky). Alternatively, you can opt to use another chili powder seasoning.
- Once the gochujang is completely dry, gently peel it off of the parchment paper and add to a blender. Blend until completely smooth, transfer to an airtight container and and sift to remove clumps. It may clump up over time, so don't be afraid to push it through a sieve.
- Add all other seasoning ingredients to the blender and add in 2 tsp of the gochujang powder. Blend to combine. This is your seasoning!
Fry Potato Chips
- Slice potatoes 1/16" thick using a mandolin. Transfer the slices to a large bowl full of cool water and ice cubes and let soak for 15-30 minutes. This helps to remove some of the starch. Drain the water, rinse the potatoes well and then lay them flat on a kitchen towel to pat them dry in one layer, repeating until all potatoes have been pat dry.
- Add oil to a heavy bottomed pot along with a thermometer and bring the oil temperature up to 300F. I like to fry my potato chips between 280F and 300F, it's normal for the temperature to increase and decrease as you add things to the oil so keep an eye and don't be afraid to adjust the heat as needed (or turn it off completely for a moment).
- Prepare a sheet tray with a wire rack on top and get ready to fry your potato slices in batches. Add a handful of potatoes to the oil once hot, cooking for 3-5 minutes, or until gently golden brown. If the potatoes are under fried and bendy (versus crunchy), you can always also return them to the oil. Don't be afraid if your chips turn slightly light brown (it's the natural sugar content in the russet potatoes).
- Once crisp, remove the chips from the oil with the slotted spoon or strainer and transfer to the wire rack to cool. Salt the potato chips immediately and let cool completely.
- After you've cooked all of your potato chips and they're completely cool and salted, transfer to a large mixing bowl and toss in your seasoning. Start with half, toss, and adjust to taste as needed.
- Store in an airtight container in a cool place for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
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