Potato Chips Recipe
Homemade potato chips are a delightful snack that takes comfort food to the next level, especially when enjoyed hot and fresh. Made from thinly sliced potatoes, these chips are fried to a perfect golden brown, achieving a satisfying crunch with every bite. The aroma of freshly cooked chips fills the kitchen, drawing everyone in and creating an irresistible temptation. When served immediately, they are still warm and slightly salty, providing a comforting contrast to the crispy texture. You can easily customize your homemade potato chips with a variety of seasonings, from classic sea salt to bold flavors like garlic powder or paprika. Whether enjoyed on their own or paired with dips like guacamole or salsa, hot and fresh homemade potato chips are a must-try treat that will satisfy any craving.
Ingredients
- 2 or more russet potatoes peeled
- oil for frying, canola, vegetable, or coconut oil
- salt
Directions
- Peel potatoes
- use a Mandolin to slice the potato’s paper-thin
- soak slices in ice-cold 15 to 20 minutes
- drain and rinse the potato slices
- place the slices back into a bowl with salted water and soak another 15 to 20 min
- place potato slices on a dry towel to remove water and dry the chips
- preheat oil to 350° or 375°
- place small batches of potato slices into the oil for 1 to 2 minutes until golden brown
- remove from oil and place on paper towels to remove oil
- season to taste and serve warm
- Enjoy!
Tips:
Frying chips perfectly requires attention to detail for that ideal crunch and flavor. Here are some essential tips to help you achieve crispy, golden-brown potato chips:
Monitor Oil Temperature: Heat the oil to about 350°F (175°C) for frying. Use a thermometer to maintain this temperature, as frying at too low a temperature can result in greasy chips, while too high can burn them quickly.
Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for the best texture. These varieties hold up well and fry evenly.
Slice Thinly and Evenly: Use a mandoline slicer or a sharp knife to cut the potatoes into uniform thin slices. This ensures even cooking and prevents some chips from burning while others remain undercooked.
Soak the Slices: Soak the potato slices in cold water for at least 30 minutes before frying. This removes excess starch, helping to achieve extra crispiness and preventing them from sticking together.
Join Paul’s Journey
Explore mouthwatering recipes and learn how to achieve healthy living with Paul’s engaging video instructions and culinary expertise.