5.0 from 3 votes
Homemade Potato Chips
Homemade potato chips are salty, crispy, golden-brown morsels you won't want to stop eating! Enjoy them with your favorite dip or alongside a toasted sandwich.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 325 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 2 Russet potatoes (20 ounces/570g total)
- vegetable oil for frying
- salt to taste
Instructions
- Fill a large bowl with ice water. Using a mandoline, thinly slice the potatoes crosswise. (The slices should be thin enough to see through, about 1/8-inch to 1/16-inch thick.) Transfer the potato slices to ice water and let soak for 10 minutes.
- Drain the potato slices and arrange them in a single layer on a paper towel lined baking sheet. Lay another layer of paper towels on top and pat the potatoes dry.
- Fill a large Dutch oven with enough oil to be 2-inches deep. Place over medium-high, add a deep-fry thermometer, and heat until the oil reaches 325°F. Place a wire rack inside a baking sheet and line with paper towels.
- Working in batches, fry the dried potatoes, stirring occasionally, until light golden brown, about 3 minutes. (I fry a generous handful of potatoes at a time for a total of five batches.) Transfer the chips using a spider or slotted spoon to the paper towels, and immediately sprinkle with salt to taste. Let cool for 5 minutes before serving.
Cup of Yum
Notes
- Use a mandoline to slice the potatoes. A mandoline will slice the potatoes thinly and evenly. The slices should be thin enough to see through, about ¼-inch to ½-inch in thickness.
- Soak the sliced potatoes in an ice bath. This removes the excess starch from the potatoes for crispy homemade potato chips.
- Pat the potatoes dry. Removing excess moisture is another key step for the crispiest chips.
- Use a deep-fry thermometer to measure the temperature of the oil. This is the most accurate way to get the oil to the perfect frying temperature of 325°F.
- Do not overcrowd chips while frying. If your chips are taking more than 4 minutes to turn golden brown, try frying in smaller batches.
- Lay the chips in a single layer to drain off excess oil. Piling up the chips just leads to soggy potato chips, and no one wants that!
- Season the chips immediately after removing them from the oil. This will help the salt stick to the chips.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
16g
Monounsaturated Fat
6g
Trans Fat
0.2g
Sodium
1168mg
(49%)
Potassium
444mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
6mg
(7%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Sodium | 1168mg | 49% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.