Homemade Potato Chips | How to Make Crispy Potato Chips

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different texture and flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is often less expensive.

dried herbs

🥗Healthier: fresh herbs

💰Cheaper: no herbs

Fresh herbs enhance flavor but can be more costly.

Start by selecting russet potatoes, as they hold up well for chips.

Using a mandoline, slice the potatoes thinly. Be cautious of the blade to avoid injury.

Fill a bowl with cold tap water and place the sliced potatoes in it to soak.

Add ice on top of the potatoes in the water to help remove starch.

Let the potato slices soak for 30 minutes, stirring occasionally to ensure they are well submerged.

After soaking, drain the potatoes and rinse them in clean water to remove excess starch.

Prepare a pot with about 4 to 4.5 cups of water and bring it to a low simmer, adding 1 tablespoon of white vinegar to the water.

Blanch the potato slices in the simmering water for 3 to 4 minutes, stirring occasionally to prevent sticking.

Remove the blanched potatoes and place them on a large towel to dry thoroughly before frying.

Heat peanut oil in a Dutch oven to 375°F. Monitor the temperature closely as you fry the chips.

Fry the potato slices in small batches, ensuring they do not stick together, for about 3 to 4 minutes until golden and crispy.

Remove the fried chips and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary