Homemade Potato Chips
Ingredients
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt (to taste)
- Optional seasonings (paprika, garlic powder, onion powder, etc.)
Instructions
- Prepare the Potatoes:
- Wash and peel the potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes very thinly (about 1/8 inch or 3 mm thick).
- Rinse and Soak:
- Place the potato slices in a large bowl and rinse them under cold water to remove excess starch. Drain and refill the bowl with cold water. Let the potato slices soak for at least 30 minutes. This helps to make the chips crispier.
- Dry the Potatoes:
- Drain the soaked potato slices and pat them dry thoroughly with paper towels or a clean kitchen towel. Make sure they are as dry as possible to avoid splattering during frying.
- Heat the Oil:
- In a large, deep skillet or a deep fryer, heat the vegetable oil to 350°F (175°C). You’ll need enough oil to submerge the potato slices fully.
- Fry the Potato Chips:
- Working in batches, carefully add a handful of potato slices to the hot oil. Fry them, stirring occasionally, until they are golden brown and crisp, about 3-4 minutes.
- Use a slotted spoon or tongs to remove the chips from the oil and place them on a paper towel-lined baking sheet to drain excess oil.
- Season the Chips:
- While the chips are still hot, sprinkle them with salt and any other desired seasonings. Toss to coat evenly.
- Cool and Serve:
- Allow the chips to cool completely to room temperature. They will become crispier as they cool.
- Store:
- If you have leftovers, store the cooled chips in an airtight container at room temperature for up to a few days.
Enjoy your homemade potato chips! These crispy, salty snacks are perfect on their own or with your favorite dips.