Crispy Homemade Potato Chips (Printable Version)
Golden, ultra-crispy potato slices fried to perfection with sea salt.
# What You Need:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed
→ Seasonings
02 - 1 teaspoon fine sea salt, plus more to taste
03 - ½ teaspoon freshly ground black pepper
→ Frying
04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)
# How To Make:
01 - Using a mandoline or sharp knife, slice the potatoes into very thin rounds, approximately 1⁄16 to ⅛ 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 desired.
06 - Allow chips to cool completely for maximum crispness. Store in an airtight container if not serving immediately.
# Expert Advice:
01 -
- Once you taste homemade potato chips, store bought versions taste like cardboard disappointment
- The satisfaction of turning humble potatoes into something extraordinary never gets old
02 -
- Damp potatoes make soggy chips, so don't skip the drying step even if you're impatient
- Overcrowding the oil drops the temperature and creates greasy, limp chips instead of crunchy ones
03 -
- Keep a bowl of ice water nearby for quick cooling if you accidentally splash hot oil on yourself
- The second batch always fries better than the first as you get the temperature rhythm down