Crispy Homemade Potato Chips (Printer-friendly)
Golden, ultra-crispy potato chips made from scratch—perfectly seasoned and irresistibly crunchy.
# What You’ll Need:
→ Vegetables
01 - 4 medium russet potatoes (approximately 1.75 pounds), scrubbed clean
→ Seasonings
02 - 1 teaspoon fine sea salt, plus additional for finishing
03 - 0.5 teaspoon freshly ground black pepper
→ Frying
04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)
# How-To Guide:
01 - Using a mandoline slicer or sharp chef's knife, cut potatoes into uniform rounds approximately 1/16 to 1/8 inch thick for even cooking.
02 - Rinse potato slices thoroughly in cold water until water runs clear to eliminate surface starch. Drain completely and pat dry with clean kitchen towels or paper towels—moisture prevents proper crisping.
03 - Pour oil into a deep, heavy-bottomed pan or countertop deep fryer. Heat to 340°F, maintaining consistent temperature throughout frying for optimal texture.
04 - Carefully add potato slices in small batches to prevent overcrowding and temperature drop. Fry 2 to 3 minutes, turning occasionally, until golden brown with a rigid, crisp texture.
05 - Transfer chips immediately using a slotted spoon to a paper towel-lined tray. Season promptly with sea salt while hot—add pepper if desired. Allow cooling completely to achieve maximum crispness.
# Expert Advice:
01 -
- The satisfaction of creating something infinitely better than what comes in a foil bag
- Endless seasoning possibilities let you make them exactly how you crave
02 -
- Water on potato slices causes dangerous splattering, so pat them thoroughly dry before they ever touch the hot oil
- Soaking slices in ice water for thirty minutes creates restaurant-level crispness that keeps people coming back for more
03 -
- The oil temperature will drop when you add potatoes, so let it recover between batches for consistent results
- A slotted spoon is your best friend for removing chips without breaking them or dripping oil everywhere