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This will show you how to make onion infused chips. They taste better than regular chips. The first step is to start boiling the onion to infuse the oil:

  1. Chop onions into thin slices for boiling in oil.
  2. Boil onions in oil. The type is not critical, but when I'm able to, the best flavor comes from peanut oil and bacon grease.

Step 1: Cut and Wash Potatoes

In this step, cut the potatoes:

  1. Remove any bad pieces.
  2. Cut the slices thinly using a VERY sharp, long knife or quality mandoline slicer. If you're not sure how to sharpen a knife, check out the following by Quad89: DIY Knife sharpening kit. I also recommend folowing it up with stropping to make cutting easy.
  3. Until you're ready to transfer the potato slices into the oil, soak them and wash them in water.
  4. Before proceeding to the next step, strain the chips.

Step 2: Remove Onions

When the onions are brown, remove and strain them. Don't throw the away because they can still be used to add flavor to dishes such as scrambled eggs. They have a VERY long shelf life when stored in a refrigerator. Also, turn off the burner so that the oil doesn't overheat.

Step 3: Fry Chips

To deep fry the chips, throw in a single test chip and turn on the burner. When the chip starts to sizzle and float, you can add in the rest of the chips. You may need to do several batches, but make sure that your oil is no higher than half-way in the pot and that with chips it is no higher than 3/4 in the pot. This will (hopefully) prevent it from boiling over.

  1. Wait for chips to become slightly browns.
  2. Strain the chips.

Step 4: Season

As a last step, season the chips and eat (or store):

  1. Add Lawry's Seasoned Salt (or other spices, oregano maybe?)
  2. Wait for it to cool.
  3. Each and/or store.

<p>Woah I bet the frying of the onions make the oil delicious for chips! Not to mention I can imagine very few dishes that fried onions wouldn't taste delicious on. Thanks for sharing!</p>

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Bio: I'm an Engineer. I like hiking, flea markets, and electronics.
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