Homemade Potato Chips

Homemade Potato Chips

Thin-sliced potatoes fried to a crisp, golden crunch and salted while hot.

Total 1 hr 30 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Russet potatoes are sliced paper-thin, soaked to remove excess starch, then fried in small batches until crisp and golden. A light salting right out of the oil gives them a snack-shop crunch that holds up well on a platter or alongside sandwiches.

Ingredients

  • 4 large russet potatoes, scrubbed
  • 6 cups cold water, for soaking
  • 1 tablespoon white vinegar
  • 6 cups vegetable oil, for frying
  • 2 teaspoons fine sea salt, plus more to taste

Method

  1. Using a mandoline or sharp knife, slice the potatoes crosswise into rounds about 1/16-inch thick.

  2. Place the sliced potatoes in a large bowl, cover with cold water and the vinegar, and soak for 30 minutes to draw out excess starch.

  3. Drain the potato slices and spread them on clean kitchen towels, patting thoroughly dry.

  4. Pour the vegetable oil into a 6-quart heavy-bottomed pot and heat over medium heat to 325°F.

  5. Working in batches of about 1 cup of potato slices, carefully lower them into the hot oil, stirring gently to separate.

  6. Fry each batch, stirring occasionally, until golden brown and crisp, 5 to 7 minutes.

  7. Lift the chips out with a slotted spoon or spider and transfer to a paper towel-lined baking sheet to drain.

  8. Immediately sprinkle the hot chips with fine sea salt to taste.

  9. Let the oil return to 325°F between batches and repeat frying with the remaining potato slices.

  10. Cool the chips completely to room temperature before serving or storing, about 15 minutes.

Rate this recipe

★ 4.2 (1)

Homemade Potato Chips

Russet potatoes are sliced paper-thin, soaked to remove excess starch, then fried in small batches until crisp and golden. A light salting right out of the oil gives them a snack-shop crunch that holds up well on a platter or alongside sandwiches.

1 hr 30 min 4 servings 310 cal

Ingredients

  • 4 large russet potatoes, scrubbed
  • 6 cups cold water, for soaking
  • 1 tablespoon white vinegar
  • 6 cups vegetable oil, for frying
  • 2 teaspoons fine sea salt, plus more to taste

Method

  1. 1

    Using a mandoline or sharp knife, slice the potatoes crosswise into rounds about 1/16-inch thick.

  2. 2

    Place the sliced potatoes in a large bowl, cover with cold water and the vinegar, and soak for 30 minutes to draw out excess starch.

  3. 3

    Drain the potato slices and spread them on clean kitchen towels, patting thoroughly dry.

  4. 4

    Pour the vegetable oil into a 6-quart heavy-bottomed pot and heat over medium heat to 325°F.

  5. 5

    Working in batches of about 1 cup of potato slices, carefully lower them into the hot oil, stirring gently to separate.

  6. 6

    Fry each batch, stirring occasionally, until golden brown and crisp, 5 to 7 minutes.

  7. 7

    Lift the chips out with a slotted spoon or spider and transfer to a paper towel-lined baking sheet to drain.

  8. 8

    Immediately sprinkle the hot chips with fine sea salt to taste.

  9. 9

    Let the oil return to 325°F between batches and repeat frying with the remaining potato slices.

  10. 10

    Cool the chips completely to room temperature before serving or storing, about 15 minutes.