Homemade Potato Chips
These crispy Homemade Potato Chips need just three ingredients and a quick cold water soak for shatteringly crunchy, golden chips that beat the bag every time.
Servings 4 servings
Calories 179kcal
Ingredients
Instructions
- About an hour before cooking, slice the potatoes. To do this the easiest way, take a mandolin on the thinnest setting and carefully slice potatoes that have been washed and scrubbed.2 pounds medium-sized russet potatoes washed and scrubbed
- Immediately place the 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 1-2 inches deep or you can use an electric deep fryer. Get the oil hot over medium heat to 375°F.Canola oil for frying
- Take about a dozen of the potato slices out of the water and pat dry with a paper towel, carefully but quickly drop in potato slices into the hot oil. These take seconds to cook, using 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 potato chips are finished. Serve and enjoy!Kosher salt to taste
Notes
- You can use various potato chip seasonings or other seasonings on these chips when they are done.
- Make sure you use Russet or baking potatoes for these.
- These need to soak for at least 1 hour before frying.
- A mandoline slicer makes life so much easier.
- Make sure that you dry them off well before frying.
- Easily double this recipe to have more on hand for a party or for later.
Nutrition
Calories: 179kcal | Carbohydrates: 41g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 946mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 2mg