Description
Make crispy, thin potato chips at home using basic ingredients.
Ingredients
Scale
- 3 large Russet potatoes
- Vegetable oil for frying
- Salt to taste
Instructions
- Peel the potatoes.
- Slice the potatoes very thinly using a mandoline or a sharp knife.
- Place the potato slices in a bowl of cold water and let them soak for 30 minutes to remove excess starch.
- Drain the water and thoroughly pat the potato slices dry with paper towels. This step is important for crispness.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Fry the potato slices in small batches, being careful not to overcrowd the pot.
- Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crisp.
- Remove the chips with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Immediately sprinkle the chips with salt while they are still warm.
- Repeat with the remaining slices.
Notes
- For extra flavor, try seasoning with garlic powder or paprika after frying.
- If you do not have a thermometer, the oil is ready when a small piece of potato sizzles immediately upon entering the oil.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 0