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Light and Crispy Homemade Potato Chips

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

Easy technique for 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.

Light and Crispy Homemade Potato Chips

Course: Side Dish, Snack
Cuisine: Traditional
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting Time: 1 hour
Total Time: 23 minutes
Servings: 4 servings
Calories: 39 kcal
There is really no "recipe" to this, it is more of a technique. That is why there are no exact ingredient numbers.
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Ingredients

  • Medium sized red potatoes washed and scrubbed
  • Canola oil for frying
  • Kosher Salt to taste

Instructions

  1. 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.
  2. Immediately place sliced potatoes into a bowl filled with cold water. Let sit in the fridge for one hour in water.
  3. 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!
Nutrition Facts
Light and Crispy Homemade Potato Chips
Amount Per Serving
Calories 39
% Daily Value*
Sodium 10mg 0%
Potassium 257mg 7%
Total Carbohydrates 9g 3%
Protein 1g 2%
Vitamin C 5.9%
Calcium 0.6%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.

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.

Easy technique for Light and Crispy Homemade Potato Chips

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??

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5 Wonderful Comments

  1. August 14, 2014

    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 🙂

  2. August 15, 2014

    I must try this! I’ve never been successful at making potato chips, but I think I’ll give it another go!

  3. DeAnn O. says:
    August 16, 2014

    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! 🙂

    • Joanie says:
      October 20, 2017

      I love your web sight. Your recipes are so unique and look sooo delicious!
      I can’t wait to try them. I have printed MANY of them out. I have a ? What is the recipe for the dip you show with your chips. It looks so good!

      • October 20, 2017

        Thanks so much Joanie! It is just the most basic spinach dip off the Knorr vegetable packet. Here is an affiliate link to it on amazon so you can see what it looks like: http://amzn.to/2zEncuW They sell them at all grocery stores as well.

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