Homemade Potato Chips
Ditch the overly processed store-bought Potato Chips for this homemade recipe!
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Okay, I have another splurge recipe for you: good old-fashioned homemade potato chips. While made with lots of oil, they make for a delicious side to your favorite burger or sandwich. Best of all, these potato chips aren’t overly processed with a litany of synthetic ingredients. I say, if you’re going to indulge, keep it simple and natural. Store bought chips have nothing on these.
The ingredients are simple: just potatoes, oil, and salt. What you get is a crispy, perfectly salty snack. This is a no-frills chip that doesn’t need much to taste amazing, though a savory dip wouldn’t be a bad idea.
Are Potato Chips Healthy?
Considering that these chips are fried in oil, they’re definitely not low-calorie. But as I said before, these chips are much better than the typical selection you find at your local grocery store. As long as you aren’t eating the whole batch, I’d say you’re golden. However, feel free to halve the salt if you’re watching the sodium.
Why Soak Potato Slices in Cold Water?
One of the key steps to making homemade potato chips is soaking the sliced potatoes in cold water. I know it’s a hassle, but this crucial step helps remove excess starch from the potato slices. We all know that the potato is a starch, so what’s the point? Well, the aforementioned excess starch is not a friend to this recipe. It causes the chips to stick together during frying and can become overly browned or even burnt. Soaking ensures that your potato chips fry up more evenly and achieve that coveted crisp texture and golden hue we like. Just be sure to pat them dry afterwards; you don’t want soggy chips.
INGREDIENTS
- 2 lb. Russet potatoes
- 3 cups vegetable or canola oil
- 1-2 tablespoons salt
INSTRUCTIONS
Slice
Peel and thinly slice potatoes with a mandoline for uniform chips.
Soak
Submerge potato slices in ice water to enhance crispiness.
Dry
Pat potato slices dry to ensure they fry up crispy.
Heat
Warm the oil to the designated temperature for frying.
Fry
Cook the potato slices until they’re golden and crunchy.
Season
Salt the chips right after frying for the best flavor.
Cool
Let chips cool to maintain crispness before storing.
Devour!
FAQs & Tips
Since these chips are homemade, they won’t last as long as your store-bought variety. They will grow soft after a day or two. My advice? Eat them right away.
Not to be confused with the mandolin (the instrument), a mandoline is a kitchen utensil used for slicing and cutting fruits and vegetables in a more uniform fashion. It typically features a flat surface fitted with sharp adjustable blades. Be careful, though—mandolines are sharp. With your chips all the same thickness, they should cook evenly.
Yep! Though they have slightly less starch content than Russets, Yukon Golds can still make for a lovely chip. In fact, they’re known for having a buttery taste, which you might prefer!
Serving Suggestions
These homemade potato chips will go well with an equally tasty sandwich, such as my jalapeño popper burger or chicken pesto sandwich. Not in the mood for a sandwich? Try it with some buttermilk chicken tenders! I’ve even enjoyed these chips with soups and salads.
Homemade Potato Chips
Ingredients
- 2 lb. Russet potatoes
- 3 cups vegetable or canola oil
- 1-2 tablespoons salt
Instructions
- Peel the potatoes and thinly slice them using a mandoline slicer set to 1/16 – 1/8 of an inch thickness.
- Soak the potato slices in a large bowl of cold water with ice cubes for 30 minutes to remove excess starch.
- Prepare a large dish lined with a clean, absorbent kitchen towel for drying the potato slices.
- Rinse the potato slices and pat them dry thoroughly before transferring them to a separate bowl or plate for frying.
- Heat the oil in a large deep skillet to 350-365°F.
- Fry the potato slices in batches, stirring consistently, until they turn golden brown, about 3-4 minutes.
- Transfer the chips to a paper towel-lined cooling rack or plate, sprinkle with salt, and let them cool in a single layer.
- Once cooled, store the potato chips in an airtight container. DEVOUR!
Nutrition
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