Crispy Homemade Potato Chips

Description

These homemade potato chips are thin, golden, and perfectly crisp, with a light seasoning that enhances the natural potato flavor. They’re crunchy on the outside, tender in the center, and far better than store-bought chips.

---

Ingredients (Serves 2–3)

• 3 large potatoes (Russet or Yukon Gold work best)

• Cold water (for soaking)

• Vegetable oil or peanut oil (for frying)

• 1 teaspoon salt (or to taste)

• ½ teaspoon paprika (optional)

• ½ teaspoon garlic powder (optional)

• ½ teaspoon black pepper

• Fresh parsley, finely chopped (optional, for garnish)

---

Equipment

• Sharp knife or mandoline slicer

• Large bowl

• Deep frying pan or pot

• Slotted spoon

• Paper towels

---

Instructions

1. Prepare the Potatoes

Wash and scrub the potatoes thoroughly. Peel if desired, though leaving the skin on adds texture and flavor. Slice the potatoes very thin (about 1–2 mm thick) using a sharp knife or mandoline for even slices.

2. Soak to Remove Starch

Place the potato slices in a large bowl of cold water. Let them soak for 30 minutes, changing the water once or twice. This step removes excess starch and ensures crispier chips.

3. Dry the Potatoes

Drain the slices and pat them completely dry with paper towels. This step is crucial—any moisture will cause oil splatter and soggy chips.

4. Heat the Oil

Heat oil in a deep pan or pot to 175–180°C (350–360°F). The oil should be deep enough to fully submerge the slices.

5. Fry the Chips

Fry the potato slices in small batches to avoid overcrowding. Cook for 2–4 minutes, stirring gently, until they turn golden brown and crisp.

6. Drain and Season

Remove the chips using a slotted spoon and place them on paper towels to drain excess oil. While still hot, sprinkle with salt and optional seasonings like paprika, garlic powder, or black pepper.

7. Garnish and Serve

Finish with finely chopped parsley if desired. Serve immediately for maximum crunch.

---

Tips for Extra Crispiness

• Use starchy potatoes (Russet) for best results

• Keep oil temperature consistent

• Fry in small batches

• Season while the chips are hot

---

Serving Suggestions

• Serve with ketchup, garlic aioli, or spicy mayo

• Pair with burgers, grilled fish, or sandwiches

• Enjoy as a standalone snack