Crispy Homemade Potato Chips
User Reviews
5
Crispy Homemade Potato Chips
Description
Crispy Homemade Potato Chips are made by slicing starchy potatoes very thinly, rinsing to remove starch, then drying thoroughly before frying in oil heated to approximately 300°F. Frying in batches prevents overcrowding and ensures each chip crisps evenly without becoming soggy or burnt. Chips turn golden and develop a crisp texture after 2-3 minutes of frying. The oil choice can be peanut, sunflower, canola, or another suitable frying oil.
The preparation includes laying slices between towels to dry and using a fine mesh skimmer to transfer chips from oil, allowing excess oil to drain onto paper towels. Seasoning is applied after frying with salt to taste, which can be any preferred variety from sea salt to kosher.
Use of a mandoline slicer or food processor with adjustable blades helps achieve uniform thickness for even cooking. A deep pan fryer is recommended to avoid oil overflow during frying. A thermometer ensures proper oil temperature for crispness without burning.
This method creates crunchy, homemade chips suitable as snacks or side dishes.
Ingredients
- 1 ½ lb potato huckleberry gold; or other starchy potato like Yukon gold or russet
- 32 oz frying oil peanut oil, sunflower oil, canola oil, etc
- salt 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!
Notes
- Use starchy potatoes like huckleberry gold, Yukon gold, or russet for optimal crispness.
- Rinse and soak potato slices in cold water multiple times until water is clear to remove excess starch.
- Dry slices thoroughly between clean towels and let sit for 20 minutes before frying to prevent sogginess.
- Use high-temperature oil such as peanut, sunflower, canola, or vegetable oil.
- A mandoline slicer or adjustable food processor blade provides consistent thin slices for even frying.
- Maintain frying oil temperature around 300°F; too hot will burn chips, too low will make them soggy.
- Use a mesh skimmer or fine mesh strainer to remove chips from oil, allowing oil to drain before placing on paper towels.
- Season chips after frying with desired salt variety for best flavor.
- A deep pan helps contain oil bubbling and prevents spills.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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