Homemade Crispy Potato Chips
Homemade Crispy Potato Chips
Ingredients
- 1 russet potato, large
- 4 cups cold water, for soaking
- 1 cup ice cubes
- 2 tablespoons cooking oil, in a spray bottle, or as needed
- 1 tablespoon favorite seasoning, such as Dan-O's Chili Lime, or as needed
Instructions
- 1
Carefully slice the russet potato as thinly as possible. A mandoline slicer is recommended for uniform slices, but a sharp knife can also be used. Exercise caution.
⏱️ 5 min
- 2
Place the thinly sliced potatoes into a large bowl. Add the cold water and ice cubes, ensuring the potato slices are fully submerged. Let them soak for 10 minutes; this step is crucial for removing excess starch and achieving crispiness.
⏱️ 10 min
- 3
While the potatoes are soaking, bring a large pot of water to a rolling boil.
⏱️ 5 min
- 4
Drain the soaked potato slices. Carefully add the drained slices to the boiling water and cook for 3 minutes.
⏱️ 3 min
- 5
Immediately drain the potatoes and transfer them to a clean surface lined with several layers of paper towels. Thoroughly pat the potato slices dry with additional paper towels. This step is essential for crispiness, so ensure as much moisture as possible is removed.
⏱️ 5 min
- 6
Preheat your oven to 450°F. Line a large baking sheet with parchment paper. Arrange the dried potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap. Lightly spray the potato slices with cooking oil.
⏱️ 2 min•🌡️ 450
- 7
Bake for 12 minutes, or until the chips are golden brown and crispy. Alternatively, if using an air fryer, air fry at 400°F for 10 minutes, shaking the basket halfway through, until golden and crispy.
⏱️ 12 min•🌡️ 450
- 8
Transfer the freshly cooked chips to a large bowl. Sprinkle generously with your favorite seasoning. Toss the chips gently to ensure they are evenly coated. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crispy Potato Chips
- 1 russet potato, large
- 4 cups cold water, for soaking
- 1 cup ice cubes
- 2 tablespoons cooking oil, in a spray bottle, or as needed
- 1 tablespoon favorite seasoning, such as Dan-O's Chili Lime, or as needed
Instructions
- 1
Carefully slice the russet potato as thinly as possible. A mandoline slicer is recommended for uniform slices, but a sharp knife can also be used. Exercise caution.
⏱️ 5 min - 2
Place the thinly sliced potatoes into a large bowl. Add the cold water and ice cubes, ensuring the potato slices are fully submerged. Let them soak for 10 minutes; this step is crucial for removing excess starch and achieving crispiness.
⏱️ 10 min - 3
While the potatoes are soaking, bring a large pot of water to a rolling boil.
⏱️ 5 min - 4
Drain the soaked potato slices. Carefully add the drained slices to the boiling water and cook for 3 minutes.
⏱️ 3 min - 5
Immediately drain the potatoes and transfer them to a clean surface lined with several layers of paper towels. Thoroughly pat the potato slices dry with additional paper towels. This step is essential for crispiness, so ensure as much moisture as possible is removed.
⏱️ 5 min - 6
Preheat your oven to 450°F. Line a large baking sheet with parchment paper. Arrange the dried potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap. Lightly spray the potato slices with cooking oil.
⏱️ 2 min•🌡️ 450 - 7
Bake for 12 minutes, or until the chips are golden brown and crispy. Alternatively, if using an air fryer, air fry at 400°F for 10 minutes, shaking the basket halfway through, until golden and crispy.
⏱️ 12 min•🌡️ 450 - 8
Transfer the freshly cooked chips to a large bowl. Sprinkle generously with your favorite seasoning. Toss the chips gently to ensure they are evenly coated. Serve immediately and enjoy!
⏱️ 2 min