Campmade Crispy Potato Chips

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be more expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potato slices

Sweet potatoes offer more nutrients, while frozen slices are convenient.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt has a different flavor profile and texture.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without breaking the bank.

Scrub and dry the russet potatoes.

Prepare a full chimney of coals to heat up the oil.

Slice one potato, about half a pound, very thinly.

Prepare fresh rosemary for seasoning.

Use miscuts from the potatoes to test the oil temperature.

Heat the oil to 325°F using a candy thermometer.

Prepare a bowl lined with paper towels and a slotted spoon for draining the chips.

Add half a chimney of coals, around two dozen, under a 10-inch Lodge Dutch oven to heat the oil.

Once the oil reaches 325°F, drop in the test potato slices to check for sizzling and bubbling.

Fry the potato slices in batches for one to two minutes, ensuring not to overcrowd the pot.

Remove the chips when they start to float and have a ring around the edge, indicating they are close to being done.

Drain the chips in the paper towel-lined bowl and sprinkle with sea salt, ground pepper, and rosemary.

Continue frying the remaining batches, using about three to four batches for one potato.

When the chips look ghostly and transparent, they are done.

Cooking Techniques

Equipment Needed

Spice Level: