Homemade Potato Chips
User Reviews
4.8
Homemade Potato Chips
Description
This recipe uses russet potatoes peeled and sliced paper-thin with a mandoline to ensure uniform thickness. The slices are soaked in ice water for 30 minutes to remove surface starch, which helps achieve crispiness when frying. After soaking, thorough drying with absorbent towels is crucial to prevent oil splattering and soggy chips.
Frying happens in batches in hot oil heated to 350-365°F, cooking each layer of potato slices for 3-4 minutes with constant stirring until edges begin to brown. This technique yields chips that are crisp without excess oil absorption. The texture is light and crunchy with a plain potato flavor enhanced only by salt.
The chips can be flavored by adjusting salt quantity or baking instead of frying by tossing sliced potatoes with oil and baking at 450°F until crisp. Cooling completely before storage keeps them fresh up to a week. This method allows control over thickness and seasoning not possible with store-bought chips.
Ingredients
- 2 lbs russet potato
- 3 cups vegetable oil or canola oil
- 1-2 tablespoons salt
Instructions
- Peel potatoes and use a mandoline at one of it's thinnest setting, 1/16 - 1/8 of an inch, and slice potatoes.
- Add all of the potato slices to a large bowl, add water so that it just covers all slices. Add a handful of ice cubes to pull out the surface starch. Let sit for 30 mintues.
- Meanwhile, line a large casserole dish with a clean terry cloth (or other absorbant) kitchen towel.
- After 30 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbant cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
- Heat oil in a large deep skillet to about oil reaches 350 to 365 degrees.
- Working in batches, add potato slices to hot oil - one layer - and cook for 3-4 minutes stirring consistently with a slotted spoon until they begin to brown.
- Once browned, remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool.
- Let completely cool before storing in an airtight container - if they last that long!
Notes
- Soaking potato slices in ice water reduces surface starch for crispier chips.
- Dry slices thoroughly between layers of towels to prevent sogginess and oil splattering.
- Chips can be baked by tossing with oil and salt and baking at 450°F for 10-12 minutes.
- Store cooled chips in an airtight container for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 52 oz servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Sodium | 1404mg | 59% |
| Potassium | 757mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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