Homemade Potato Chips
Homemade potato chips are salty, crispy, golden-brown morsels you won't want to stop eating! Enjoy them with your favorite dip or alongside a toasted sandwich.
Servings 4 servings
Calories 325kcal
Ingredients
- 2 russet potatoes (20 ounces/570g total)
- Vegetable oil for frying
- Salt to taste
Instructions
- Fill a large bowl with ice water. Using a mandoline, thinly slice the potatoes crosswise. (The slices should be thin enough to see through, about 1/8-inch to 1/16-inch thick.) Transfer the potato slices to ice water and let soak for 10 minutes.
- Drain the potato slices and arrange them in a single layer on a paper towel lined baking sheet. Lay another layer of paper towels on top and pat the potatoes dry.
- Fill a large Dutch oven with enough oil to be 2-inches deep. Place over medium-high, add a deep-fry thermometer, and heat until the oil reaches 325°F. Place a wire rack inside a baking sheet and line with paper towels.
- Working in batches, fry the dried potatoes, stirring occasionally, until light golden brown, about 3 minutes. (I fry a generous handful of potatoes at a time for a total of five batches.) Transfer the chips using a spider or slotted spoon to the paper towels, and immediately sprinkle with salt to taste. Let cool for 5 minutes before serving.
Notes
- Use a mandoline to slice the potatoes. A mandoline will slice the potatoes thinly and evenly. The slices should be thin enough to see through, about ¼-inch to ½-inch in thickness.
- Soak the sliced potatoes in an ice bath. This removes the excess starch from the potatoes for crispy homemade potato chips.
- Pat the potatoes dry. Removing excess moisture is another key step for the crispiest chips.
- Use a deep-fry thermometer to measure the temperature of the oil. This is the most accurate way to get the oil to the perfect frying temperature of 325°F.
- Do not overcrowd chips while frying. If your chips are taking more than 4 minutes to turn golden brown, try frying in smaller batches.
- Lay the chips in a single layer to drain off excess oil. Piling up the chips just leads to soggy potato chips, and no one wants that!
- Season the chips immediately after removing them from the oil. This will help the salt stick to the chips.
Nutrition
Calories: 325kcal | Carbohydrates: 19g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 1168mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg