Have you ever thought about making your own potato chips? Probably not right? I mean they are just soooo easily available and convenient. Now I ask you this… have you ever TASTED a homemade potato chip? Yea, get to making these STAT!
Light and Crispy Homemade Potato Chips
Trust me, these are super easy. I don’t even peel the potatoes… ain’t got time for that. In fact I never peel potatoes. I’m lazy enough that I never peel potatoes yet I will take the time out to make homemade potato chips… go figure.
- Medium sized red potatoes, washed and scrubbed
- Canola oil for frying
- Kosher Salt to taste
- About an hour before cooking, slice potatoes. To do this the easiest way, take a mandolin on the thinnest setting and carefully slice potatoes that have been washed and scrubbed. DO NOT try and slice the entire potato, you can risk cutting yourself, just slice down far enough to where you are comfortable. Discard extra potato pieces.
- Immediately place sliced potatoes into a bowl filled with cold water. Let sit in the fridge for one hour in water.
- In a heavy bottom skillet, pour in canola oil so it is about 1 inch deep. Get hot over medium heat to 375 degrees. Take about a dozen of the potato slices out of the water and pat dry with paper towel, carefully but quickly drop in potato slices into the hot oil. These take seconds to cook, using a tongs turn them over as soon as any browning occurs. With tongs, take them out of the oil and let drain on paper towels. Sprinkle lightly with kosher salt immediately. Keep repeating the same process until all of the potatoes are finished. Serve and enjoy!
Step by Step Directions
About an hour before cooking, slice potatoes. To do this the easiest way, take a mandolin on the thinnest setting and carefully slice potatoes that have been washed and scrubbed. DO NOT try and slice the entire potato, you can risk cutting yourself, just slice down far enough to where you are comfortable. Discard extra potato pieces.
Immediately place sliced potatoes into a bowl filled with cold water. Let sit in the fridge for one hour in water.
In a heavy bottom skillet, pour in canola oil so it is about 1 inch deep. Get hot over medium heat to 375 degrees. Take about a dozen of the potato slices out of the water and pat dry with paper towel, carefully but quickly drop in potato slices into the hot oil. These take seconds to cook, using a tongs turn them over as soon as any browning occurs.
With tongs, take them out of the oil and let drain on paper towels. Sprinkle lightly with kosher salt immediately. Keep repeating the same process until all of the potatoes are finished. Serve and enjoy!
Serve with dip of by themselves. This is a base recipe so use your imagination! Try adding different seasoning to the outside. Some great ones would be smoked paprika or curry powder, YUM!
I hope you enjoyed today’s no fuss recipe. What is your favorite potato chip flavor??
You might enjoy these other customizable recipes:
Whipped Blackberry Honey Butter
Available for preorder now:
Order My Cookbook!
For more yummy inspiration make sure to follow my food board on Pinterest!
I’m the exact same way when it comes to peeling potatoes! I never peel them, but yet, I would sooo take the time to make homemade potato chips. Can’t wait to try these out! Thanks for sharing! Pinning 🙂
I must try this! I’ve never been successful at making potato chips, but I think I’ll give it another go!
Okay, the chips look yummy, but you are totally teasing with that awesome looking dip! I hope you are planning on sharing that recipe soon – it looks amazing. I think I need the dip recipe so I can make the chips – they’re a matched pair! 🙂