It’s easy to fry your own potato chips at home! You can experiment with flavor combinations to suit your taste much better than store bought chips would. Utilize a mandoline to slice the potatoes into perfectly thin, even slices. It’ll also help to ensure the chips all cook at the same rate. Be sure to keep the chips crispy by sealing them in an airtight container, which locks out any outside moisture.
Yield: Serves 6
Prep time: 15 minutes
Cook time: 20 minutes
- 3 medium russet potatoes (1 to 2 pounds total)
- 1 to 2 quarts vegetable oil, for deep-frying
- Fine salt
- Scrub 3 russet potatoes. Use a mandoline or sharp knife to slice the potatoes crosswise into 1/16-inch-thick rounds. Place in a large bowl and add several ice cubes and water to cover. Give the potatoes a quick stir to separate any slices that are stuck together. Refrigerate for at least 1 hour and up to 2 hours.
- Fill a Dutch oven, deep fryer, or other heavy-bottomed large pot with 2 to 3 inches vegetable oil. Heat over medium heat until 325°F. Meanwhile, dry the potato slices.
- Drain the potatoes and return to the bowl. Add enough cold water to cover, then stir to release any lingering starch. Drain again. Working in batches, place the potato slices in a single layer on a clean kitchen towel. Roll up the slices in the towel to dry them, then transfer to a clean, dry bowl.
- Carefully add about a third of the slices to the oil. Fry, stirring gently and often with a spider skimmer or slotted spoon, until golden-brown, about 5 minutes. Meanwhile, line a rimmed baking sheet with paper towels.
- Transfer the chips with a spider or slotted spoon to the prepared baking sheet. Sprinkle with a few pinches of fine salt. Gently toss the chips so the paper towel can absorb the excess oil, then spread out into a single layer to cool to room temperature. The chips will be crispy but will crisp up even more as they cool. Repeat frying the remaining potato slices in two more batches, keeping the oil at a temperature of 325°F.
Source: the Kitchn