Homemade Potato Chips
User Reviews
4.8
12 reviews
Excellent
Homemade Potato Chips
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Ditch the bag of store-bought potato chips for this homemade recipe whenever you're craving a salty snack.
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Ingredients
- 2 pounds Russet potatoes
- 3 cups vegetable or canola oil
- 1-2 tablespoons salt
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Instructions
- Peel the potatoes and thinly slice them using a mandoline slicer set to 1/16 - 1/8 of an inch thickness.
- Soak the potato slices in a large bowl of cold water with ice cubes for 30 minutes to remove excess starch.
- Prepare a large dish lined with a clean, absorbent kitchen towel for drying the potato slices.
- Rinse the potato slices and pat them dry thoroughly before transferring them to a separate bowl or plate for frying.
- Heat the oil in a large deep skillet to 350-365°F.
- Fry the potato slices in batches, stirring consistently, until they turn golden brown, about 3-4 minutes.
- Transfer the chips to a paper towel-lined cooling rack or plate, sprinkle with salt, and let them cool in a single layer.
- Once cooled, store the potato chips in an airtight container. DEVOUR!
Nutrition Information
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Calories
529kcal
(26%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
44g
(68%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
25g
Monounsaturated Fat
10g
Trans Fat
0.3g
Sodium
1404mg
(59%)
Potassium
757mg
(22%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
10mg
(11%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 44g | 68% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 25g | 147% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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