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Crispy Homemade Potato Chips

Crispy Homemade Potato Chips
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Crispy Homemade Potato Chips offer a satisfying crunch and rich potato flavor made from simple ingredients. Perfect as a quick snack or party treat, these chips are salty, golden, and customizable with various seasonings. Enjoy fresh, preservative-free chips made right in your kitchen.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes (starchy variety for maximum crispiness)
  • Vegetable oil (enough for deep frying, high smoke point oil like canola or peanut oil recommended)
  • Salt (to taste, added immediately after frying)

Optional Seasonings

  • Paprika (to taste)
  • Garlic powder (to taste)
  • Fresh herbs such as rosemary or thyme (for sprinkling)
  • Cayenne pepper or chili powder (for spicy variation)
  • Nutritional yeast or lemon zest (for salt-free alternatives)

Instructions

  1. Prepare the Potatoes: Wash and peel the potatoes. Use a mandoline or sharp knife to slice them into very thin, even slices, about 1/16 inch thick, to ensure uniform cooking and crispiness.
  2. Soak and Dry: Place the potato slices into a large bowl of cold water and soak for at least 30 minutes to remove excess starch. This prevents sogginess and helps achieve crisp chips. Drain and pat slices dry thoroughly with a clean towel.
  3. Heat the Oil: Pour enough oil into a deep skillet or fryer to fully submerge the potato slices. Heat the oil to 350°F (175°C) for optimal frying temperature, ensuring the chips cook evenly without absorbing excess oil.
  4. Fry in Batches: Add small batches of potato slices carefully into the hot oil, avoiding overcrowding which can reduce oil temperature. Fry each batch for about 2 to 3 minutes, or until golden brown and crispy.
  5. Drain and Season: Use a slotted spoon to transfer the fried chips onto a paper towel-lined tray to drain excess oil. While still warm, sprinkle liberally with salt or your choice of seasonings to ensure they stick and provide optimal flavor.

Notes

  • Even, thin slices ensure consistent crispiness across all chips.
  • Soaking the slices removes excess starch to prevent sogginess and improve crunch.
  • Maintain oil temperature at 350°F (175°C) for perfect frying without burning.
  • Drain chips thoroughly on paper towels to remove excess oil and avoid soggy texture.
  • Season immediately after frying while chips are hot for best flavor adherence.
  • Use fresh oil for frying to preserve flavor quality and consistent results.

Nutrition

Keywords: potato chips, homemade chips, crispy snack, fried potatoes, party snack, easy appetizer

Find it online: https://mealsbymary.com/crispy-homemade-potato-chips/