Homemade Potato Chips Recipe

• • 3 large Russet potatoes
  • 4 cups of peanut oil
  • Sea salt or Kosher salt

You will also need a mandolin slicer.

How to make homemade potato chips

Homemade potato chips are very easy to make. Here is how to do it.

Slice the potatoes

• Peel the potatoes. 
• Using a mandolin slicer, slice the potatoes into 1.3 mm slices.
• Place the slices into a large bowl.
• Rinse them with cold water.
• Drain them well.

Rinsing the potatoes removes some of the starch and helps them to fry better.

To keep the slices from browning, either leave them in the water until you are ready to fry, or place them in a clean tea towel and roll it up while you fry the batches.

Heat the oil

• Heat a pot of peanut oil to 350°F (180°C).
• Fry the potato slices in small batches.
• Do not overfill the pot. If you do, the chips will stick together and end up soggy.
• Each batch takes 1-2 minutes to fry.

Remove the chips and drain them

• Place paper towels under a wire rack.
• Remove the chips with a slotted spoon.
• Put the potato chips on the wire rack and let them drain.

Repeat the steps with the other batches of potato slices. Then sprinkle with sea salt or Kosher salt. Serve immediately.

The homemade potato chips will keep for a day or two but are best served right after you make them.

Try the recipe with zucchini slices and sweet potatoes too.  All work well.

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Yield: 3 cups of potato chips

Make your Own Potato chips

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Make your own potato chips at home with this easy recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 Large potatoes - I like to use Russets for white potatoes. Sweet potatoes also work too.
• 1 liter peanut oil
• Sea salt or Kosher salt

Instructions

1. Slice the potatoes into very, very thin rounds with a mandolin slicer. The slices work best if they are about 1.3 mm.
2. Put the slices into a large bowl, rinse them well with cold water, and then drain. This helps to remove some of the starch, and they will fry better.
3. To keep the slices from browning, either leave them in the water until you are ready to fry, or place them in a clean tea towel and roll it up while you fry the batches.
4. Heat a pot of peanut oil to 350°F (180°C), and fry the dried chips in small batches. Do not overfill the pot. If you do, the chips will stick together and end up soggy.
5. They only take a minute or two to fry until they are light golden brown. You will know when they are ready to come out when the bubbling oil calms down a little.
6. Remove the chips with a slotted spoon, and place on a wire rack with a paper towel under it to drain.
7. Put the potato chips into a large bowl and sprinkle with Mediterranean sea salt or Kosher salt. Serve immediately.
8. The homemade potato chips will keep for a day or two but are best served right after you make them.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 41mgCarbohydrates: 27gFiber: 4gSugar: 9gProtein: 2g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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