Homemade Potato Chips Recipe - Laura Vitale - Laura in the Kitchen Episode 901

Scrub 2 russet potatoes well and leave the peel on (peeling is optional).

Fill a large bowl with cold water and set it aside.

Slice the potatoes thinly using a sharp kitchen knife (or a mandolin, if comfortable). Aim for a consistent thickness, ideally not thicker than 1/8 inch.

Place the sliced potatoes into the cold water and let them soak for 2 hours, changing the water after 1 hour.

After soaking, drain the potatoes and lay them out in a single layer on clean kitchen towels to dry.

Ensure the potatoes are very dry before frying to avoid splattering oil.

Heat vegetable oil in a deep fryer or pot to 375 degrees Fahrenheit.

Using a spider, load the sliced potatoes in batches and lower them into the hot oil.

Fry the potatoes until they turn a beautiful golden brown color, about 3-5 minutes per batch.

Drain the fried chips onto a paper towel-lined plate to absorb excess oil.

Sprinkle the chips with salt while they are still hot.

Equipment Needed

Spice Level: