Homemade potato chips are crispy and tasty. Believe me, once you’ve made these, you’ll want to make them as often as you can. They are so much nicer than store bought ones. The great thing is, you can control what goes into them. I usually make them on the weekends when I have a little more time.
There are a few tips to making these tasty little treats. First, you want a fairly consistent thickness to the potato slices. In order to do this, you pretty much have to use a slicer. They are relatively cheap, I picked mine up for 4 or 5 dollars. Of course, a mandolin slicer works the best. You don’t have to peel them, but I think they look a little nicer with the skins off. I usually put them in a bowl of water and move them around to get as much starch out as possible. Then, I put them in a colander and rinse them for 2 or 3 minutes. After that, it’s back into a bowl of water with 2 tbsp of salt to soak for about 30 minutes. This allows the salt to soak into the potatoes. I use a pan with about 1 to 1 1/2 inches of oil to fry them up. Of course, you can use a deep fryer if you have one. I season my homemade potato chips with a bit of salt, but you can use whatever seasoning you like.
[btn color=”orange” target=””]Ingredients:[/btn]
- vegetable oil
- 4 medium potatoes (Russet or Yukon gold), sliced thinly
- 2 tbsp of salt
- Servings: 2-3
- Time: 30 minutes
- Level: Easy
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Peel the potatoes and slice them into thin wedges. Place them into a bowl of water. Using your hands or a wooden spoon, move them around to get as much starch out as possible. Place them into a colander and rinse them well. Place the potatoes back into a bowl of water, put the salt in, and allow them to sit for 30 minutes.
- Put the potato slices on a paper towel, place another paper towel over the top, and pat them dry. You want to get them as dry as possible to prevent the oil from spitting back on you.
- Add 1 inch to an inch and a half of oil into a pan. Heat the oil to 350 degrees. If you don’t have a thermometer, you can test it by dipping the edge of one of the potato wedges into the oil. If it begins to sizzle, the oil is ready. Fry the potato slices, in batches, for about 2 to 2 1/2 minutes, or until they begin to turn golden brown.
- Remove the potato chips from the oil and place on a plate lined with a paper towel.
- Season the chips with some salt or your favorite seasoning. Serve and enjoy your homemade potato chips.