Homestyle Homemade Potato Chips Recipe
Crispy, homemade homestyle potato chips made by thinly slicing Russet potatoes and deep frying them in oil until golden. Seasoned with salt, these chips offer a classic snack that’s easy to prepare and perfect for any occasion.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 1 hr
- Yield: 8 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Ingredients
Potato Chips
- 4 medium Russet potatoes, peeled and sliced paper-thin
- 3 tablespoons salt, plus more to taste
- 1 quart oil for deep frying (olive oil, safflower, corn, peanut, or vegetable oil)
Instructions
- Prepare Ingredients: Gather all ingredients and peel the potatoes. Using a food processor with a slicing attachment or a mandoline slicer, slice the potatoes paper-thin for even cooking and crispiness.
- Soak Potato Slices: Transfer the potato slices into a large bowl of cold water as you slice them to prevent browning and remove excess starch.
- Salt Soak: Drain and rinse the slices under cold water, then refill the bowl with fresh water and add 3 tablespoons of salt. Place the potato slices back into the salty water and let them soak for at least 30 minutes to enhance flavor and texture.
- Dry Potato Slices: Drain and rinse the slices to remove excess salt, then thoroughly pat them dry with a clean towel or paper towels to prevent oil splatter during frying.
- Heat Oil: Heat oil in a deep-fryer or heavy pot to 365 degrees F (185 degrees C), ensuring the temperature is steady for optimal frying.
- Fry Potato Slices: Working in small batches, carefully lower the potato slices into the hot oil. Fry until golden brown and crispy, about 2-4 minutes per batch depending on thickness.
- Drain Chips: Remove the fried potato chips with a slotted spoon and drain on paper towels to absorb excess oil. Repeat until all slices are cooked.
- Season and Serve: Season the chips with additional salt if desired. Serve immediately and enjoy the fresh, crispy homemade chips.
Notes
- Using a mandoline slicer or food processor with slicing attachment ensures uniform thickness, resulting in even cooking.
- Adjust the thickness of potato slices to your preference; thinner slices yield crispier chips, while thicker ones are sturdier.
- Soaking potatoes in salty water helps remove starch and adds seasoning throughout.
- Ensure potato slices are fully dry before frying to prevent oil splattering.
- Maintain consistent oil temperature to avoid greasy or undercooked chips.
- Use a high smoke point oil like olive, safflower, corn, or peanut oil for best frying results.
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