Salted Caramel / Butter Toffee Potato Chips Recipe

p>I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.

And it worked WONDERFULLY. So now I’m trying out flavor ideas, and posting the successes for you! I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!

Salted Caramel is one of the best flavor combos out there…Deliciously sweet-and-salty. And in potato chip form? It’s like the thinnest wafer of butter toffee… soooo good.

The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.

Salted Caramel / Butter Toffee Potato Chips Recipe

Ingredients:

• 1 large russet potato
• 2 Tablespoons butter
• 1 cup water (hot water, so the sugar can dissolve more easily)
• 3 Tablespoons brown sugar
• 1 Tablespoon vanilla bean paste
• “Big salt” for sprinkling. I used Kosher salt

Method:

1. Cook the potato however you’d like. I pierced it several times and threw them in the microwave together for about 6 minutes. Let cool, and peel.
2. Chop up the potato, and put into a bowl along with the rest of the ingredients, EXCEPT for the salt.
3. Use an immersion blender to combine everything into a creamy potato paste.
4. With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 2 trays’ worth out of this recipe.
5. LIGHTLY sprinkle with your big salt. A little goes a long way.
6. Insert your trays into the dehydrator, and turn it on to 145 degrees.
7. After about 4-6 hours, flip over the “big chips” and return to the dehydrator for several more hours.
8. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
9. When the chips are cool and crisp, break them up into smaller chips.
10. Store in an air-tight container and eat within a day or two.

Tip:

If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.

I hope you enjoy your chips! If you like this recipe, please  pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery. And don’t forget to check back at the original chip post for links to other recipes as I try them out.