Crispy Homemade Potato Chips
User Reviews
5.0
12 reviews
Excellent
Crispy Homemade Potato Chips
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Once you make your own potato chips, you'll never go back to the store-bought ones! These chips are so light, crispy, and flavorful. They make a great side dish for sandwiches or a delicious snack!
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Ingredients
- 1 ½ lb huckleberry gold potatoes (or other starchy potato like Yukon gold or russet)
- 32 oz frying oil (peanut oil, sunflower oil, canola oil, etc.)
- sea salt, to taste
Instructions
- Wash potatoes and slice as thin as mandoline slicer will go. I use the very first notch which is just below 1/16" thick.
- Place sliced potatoes in large glass bowl and cover potatoes with cold water. Move potatoes around in the water with your hands to rinse the starch from the potatoes.
- Dump out water and repeat rinsing with cold water until water in the bowl is clear and not starchy.
- Lay a clean kitchen towel on counter or sheet pan. Lay potatoes in a single layer on the towel. Cover with another clean kitchen towel and pat dry. Let potatoes sit for 20 minutes to dry.
- Heat oil in skillet over medium-high heat to approximately 300°F. Oil is ready when the handle of a wooden spoon bubbles when placed in the oil.
- Line 2 sheet pans with paper towels and set aside.
- Working in batches to avoid crowding the pan, add potatoes to oil. If potatoes brown right away, oil is too hot. Cook for 2-3 minutes. Remove with a fine mesh strainer or fryer scoop/skimmer and place on paper towel-lined sheet pan. Continue cooking until all potatoes have been fried once.
- Lower heat to medium. Place once fried chips into pan, working in batches. If the chips brown right away, oil is too hot. Cook for 30-45 seconds or until chips are just starting to brown. Remove with a fine mesh strainer or fryer scoop/skimmer and place on paper towel-lined sheet pan. Sprinkle with sea salt. Repeat until all chips have been fried twice.
- Inspect chips before storing to make sure all chips are crisp and cooked through. Chips with soft centers will make the rest of your chips soggy. Store in an airtight container or zippered bag at room temperature. Enjoy!
Equipments used:
Notes
- I used a special variety of gold potatoes called huckleberry gold for this recipe but any starchy potato will do. Yukon gold potatoes or russet potatoes will work best.
- I used a special variety of gold potatoes called huckleberry gold for this recipe but any starchy potato will do. Yukon gold potatoes or russet potatoes will work best.
- A high-temperature oil is necessary for making homemade potato chips so that the oil can get hot enough without smoking. Peanut oil, sunflower oil, vegetable oil, and canola oil are a few options that will work great.
- A high-temperature oil is necessary for making homemade potato chips so that the oil can get hot enough without smoking. Peanut oil, sunflower oil, vegetable oil, and canola oil are a few options that will work great.
- You can salt your homemade chips with any salt you desire. Flaked sea salt, kosher salt, flavored salts, and table salt will all work.
- You can salt your homemade chips with any salt you desire. Flaked sea salt, kosher salt, flavored salts, and table salt will all work.
- A mandoline slicer is the ideal tool for making perfectly thin potato slices. It is reliable and makes consistently thin slices that cook evenly. A food processor with an adjustable blade will also work. You can also use a sharp knife to slice your potatoes, but it will be much more difficult to achieve consistency.
- A mandoline slicer is the ideal tool for making perfectly thin potato slices. It is reliable and makes consistently thin slices that cook evenly. A food processor with an adjustable blade will also work. You can also use a sharp knife to slice your potatoes, but it will be much more difficult to achieve consistency.
- A deep pan is necessary for making your own homemade potato chips because once the potatoes are added to the oil, the oil will bubble quite a bit. Make sure your pan can accommodate the bubbling without spilling over.
- A deep pan is necessary for making your own homemade potato chips because once the potatoes are added to the oil, the oil will bubble quite a bit. Make sure your pan can accommodate the bubbling without spilling over.
- A mesh skimmer or fine mesh strainer works great to scoop potato chips out of the hot oil. The mesh allows excess oil to drip off of the chips before placing them on the cooling pan. A slotted spoon will also work.
- A mesh skimmer or fine mesh strainer works great to scoop potato chips out of the hot oil. The mesh allows excess oil to drip off of the chips before placing them on the cooling pan. A slotted spoon will also work.
- A deep-fry thermometer, candy thermometer, or high-temperature thermometer is essential for getting the frying oil to the right temperature. If your oil is too hot, the chips will burn. If the oil is too cold, the chips will become soggy. You can fry up a test chip if you're not sure!
- A deep-fry thermometer, candy thermometer, or high-temperature thermometer is essential for getting the frying oil to the right temperature. If your oil is too hot, the chips will burn. If the oil is too cold, the chips will become soggy. You can fry up a test chip if you're not sure!
- A sheet pan with paper towels sops up the extra oil and keeps your potato chips crisp and not soggy. Parchment paper can also be used, but it won't soak up the oil as well as paper towels.
- A sheet pan with paper towels sops up the extra oil and keeps your potato chips crisp and not soggy. Parchment paper can also be used, but it won't soak up the oil as well as paper towels.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Sodium
169mg
(7%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
10mg
(11%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14cups
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 169mg | 7% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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