Homemade Potato Chips
Homemade Potato Chips
Ingredients
- 4 russet potatoes, medium
- as needed cold water
- as needed oil, for frying
- as needed sea salt
Instructions
- 1
Wash the russet potatoes thoroughly. Peel the potatoes and then slice them very thinly using a mandoline or a sharp knife. Aim for uniform thickness for even cooking.
⏱️ 10 min
- 2
Place the thinly sliced potatoes into a large bowl and cover them completely with cold water. Let them soak for 15 to 30 minutes. This step helps remove excess starch, leading to crispier chips.
⏱️ 30 min
- 3
Drain the potatoes from the cold water. Bring a pot of water to a rolling boil. Carefully add the potato slices to the boiling water and cook for exactly 1 minute. Immediately transfer the blanched potatoes to a bowl of ice water to stop the cooking process.
⏱️ 5 min
- 4
Lay the blanched potato slices out in a single layer on a clean kitchen towel. Use another towel to gently press down and absorb as much moisture as possible. Ensure the potatoes are completely dry before frying; this is crucial for crispiness.
⏱️ 15 min
- 5
In a large, heavy-bottomed pot or Dutch oven, pour enough oil for frying to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F. Use a deep-fry thermometer to monitor the temperature and maintain it throughout the frying process.
⏱️ 5 min•🌡️ 325 - 6
Carefully add a small batch of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, or until the chips are golden brown and the bubbling has significantly subsided. Overcrowding will lower the oil temperature and result in soggy chips.
⏱️ 10 min•🌡️ 325 - 7
Using a slotted spoon or spider, remove the fried chips from the oil. Transfer them to a baking rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Immediately sprinkle generously with sea salt while they are still hot.
⏱️ 5 min - 8
Repeat the frying process with the remaining potato slices, working in small batches. Serve the homemade potato chips warm. Store any leftover chips in an airtight container at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Potato Chips
- 4 russet potatoes, medium
- as needed cold water
- as needed oil, for frying
- as needed sea salt
Instructions
- 1
Wash the russet potatoes thoroughly. Peel the potatoes and then slice them very thinly using a mandoline or a sharp knife. Aim for uniform thickness for even cooking.
⏱️ 10 min - 2
Place the thinly sliced potatoes into a large bowl and cover them completely with cold water. Let them soak for 15 to 30 minutes. This step helps remove excess starch, leading to crispier chips.
⏱️ 30 min - 3
Drain the potatoes from the cold water. Bring a pot of water to a rolling boil. Carefully add the potato slices to the boiling water and cook for exactly 1 minute. Immediately transfer the blanched potatoes to a bowl of ice water to stop the cooking process.
⏱️ 5 min - 4
Lay the blanched potato slices out in a single layer on a clean kitchen towel. Use another towel to gently press down and absorb as much moisture as possible. Ensure the potatoes are completely dry before frying; this is crucial for crispiness.
⏱️ 15 min - 5
In a large, heavy-bottomed pot or Dutch oven, pour enough oil for frying to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F. Use a deep-fry thermometer to monitor the temperature and maintain it throughout the frying process.
⏱️ 5 min•🌡️ 325 - 6
Carefully add a small batch of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, or until the chips are golden brown and the bubbling has significantly subsided. Overcrowding will lower the oil temperature and result in soggy chips.
⏱️ 10 min•🌡️ 325 - 7
Using a slotted spoon or spider, remove the fried chips from the oil. Transfer them to a baking rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Immediately sprinkle generously with sea salt while they are still hot.
⏱️ 5 min - 8
Repeat the frying process with the remaining potato slices, working in small batches. Serve the homemade potato chips warm. Store any leftover chips in an airtight container at room temperature.
⏱️ 5 min