Crispy Homemade Potato Chips (Printable Version)
Golden, ultra-crispy potato chips made from scratch with perfectly seasoned irresistible crunch.
# What You Need:
→ Vegetables
01 - 4 medium russet potatoes (about 1.75 lbs), scrubbed
→ Seasonings
02 - 1 tsp fine sea salt, plus more to taste
03 - ½ tsp freshly ground black pepper
→ Frying
04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)
# How to Make It:
01 - Using a mandoline or sharp knife, slice the potatoes into very thin rounds (about 1/16 inch thick).
02 - Rinse the potato slices in cold water to remove excess starch, then drain and pat thoroughly dry with clean kitchen towels or paper towels.
03 - Heat the oil in a deep, heavy-bottomed pan or deep fryer to 340°F.
04 - Working in small batches, carefully add potato slices to the hot oil. Fry for 2–3 minutes, turning occasionally, until golden and crisp.
05 - Remove chips using a slotted spoon and drain on a paper towel-lined tray. Immediately sprinkle with sea salt and pepper, if using.
06 - Allow to cool completely for maximum crispness. Store in an airtight container if not serving immediately.
# Expert Advice:
01 -
- Nothing compares to the satisfaction of biting into a chip you made yourself, still warm from the fryer
- Once you taste homemade, store bought chips will never hit quite the same way
02 -
- Never leave hot oil unattended, not even for thirty seconds. It goes from perfect to dangerous faster than you expect.
- Letting the chips cool completely on paper towels is the secret to maximum crunch. Warm chips are soft chips.
03 -
- Soak the sliced potatoes in ice water for thirty minutes before frying for restaurant level crispiness
- The second fry method, briefly returning cooled chips to hot oil, makes them impossibly crunchy