We all love snack foods but they are just full of chemicals most of the time. My favorite is potato chips. There are many recipes out there for home made potato chips but many of them fail when I try to duplicate them. This one comes out almost perfectly. One of the best things about them is there in addition to the fact that there are chemicals or additives,they are also much less expensive than store bought chips.
I finally discovered it was not the recipe but the slices themselves. They need to be very thin and cutting them by hand doesn’t work too well. One just cannot make good home made potato chips without a mandolin slicer. You can get one for about $20 and it is worth every penny since you can use it for many other veggie slicing tasks too. (affiliate link) You will pay for the cost of your slicer in no time by making your own potato chips instead of buying them.
Try the recipe with zucchini slices and sweet potatoes too. All work well.
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
Slice the potatoes into very, very thin rounds with a mandolin slicer. The slices work best if they are about 1.3 mm. Put the slices into a large bowl and rinse well with cold water and then drain. This helps to remove some of the starch and they will 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 a pot of peanut oil to 350F (180C), and fry the dried chips in small batches. Do not overfill the pot. If you do, the chips with stick together and end up soggy. We want perfectly crispy potato chips when we are done.
Be careful not to overfill the pot, or your chips will stick together and have soggy spots. 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.
Remove the chips with a slotted spoon, and place on a wire rack with a paper towel under it to drain.
Put the potato chips into a large bowl and sprinkle with Mediterranean sea salt or Kosher salt. Serve immediately. They will keep for a day or two but are best served right after you make them.
Tried this potato chip recipe this evening with my famous sloppy joes and they were AMAZING!!! Not only was it an easy to follow recipe, but fewer ingredients made it a breeze to make. Loved them to the very last one!
Wednesday 11th of July 2018
Glad to know you enjoyed them Brenda! Carol
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Hi, I’m Carol!
I love to garden and cook (with a few DIY projects thrown in for fun).
I come from a long line of gardeners, and have always loved to experiment with food and recipes.