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Crispy Homemade Potato Chips

Crispy Homemade Potato Chips
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Crispy Homemade Potato Chips are a quick, easy, and customizable snack made from thinly sliced russet potatoes, fried to golden perfection. These crunchy chips offer a healthy alternative to store-bought snacks with controlled oil and salt content, perfect for dipping or enjoying on their own.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes
  • Vegetable or canola oil for frying (about 4 cups)
  • Sea salt, to taste
  • Cold water (enough to soak potatoes for 30 minutes)

Optional Seasonings

  • Paprika
  • Garlic powder
  • Dried rosemary or thyme
  • Cayenne pepper
  • Smoked paprika

Instructions

  1. Slice Your Potatoes Thinly: Using a sharp knife or mandoline slicer, cut your potatoes into very thin, even slices. The thinner and more uniform the slices, the crispier the chips and the more even the cooking.
  2. Soak the Slices in Cold Water: Place the sliced potatoes in a bowl of cold water and soak for at least 30 minutes. This step removes excess starch and helps prevent the chips from sticking together and becoming soggy.
  3. Dry the Potato Slices Thoroughly: Drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels. Ensuring the slices are dry prevents oil splatter and promotes crispiness during frying.
  4. Heat the Oil Properly: Heat vegetable or canola oil in a deep pan or fryer to 350°F (175°C). Using a thermometer helps maintain the ideal temperature for even frying without greasy chips.
  5. Fry the Potato Slices in Batches: Carefully add a handful of potato slices to the hot oil without overcrowding. Fry each batch for about 3-4 minutes, stirring gently to separate them, until golden brown and crispy.
  6. Drain and Season Immediately: Remove the chips using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While the chips are still warm, sprinkle sea salt or your preferred seasoning blend so the flavors stick well.

Notes

  • Use a mandoline slicer for uniform thin slices ensuring even cooking and texture.
  • Keep oil temperature steady at 350°F to avoid greasy or soggy chips.
  • Do not overcrowd the pan; fry in small batches for best results.
  • For extra crunch, use the double fry technique: fry chips twice, allowing them to cool briefly between fryings.
  • Season chips immediately after frying while still hot to secure the flavors.
  • Store leftover chips in an airtight container at room temperature for up to 1-2 days.
  • Re-crisp leftover chips in a 375°F oven for 5-7 minutes rather than microwaving.

Nutrition

Keywords: homemade potato chips, crispy chips, fried potato chips, snack, appetizer, gluten free, easy snack

Find it online: https://mealsbysarah.com/crispy-homemade-potato-chips/