You might be surprised to learn how simple and satisfying it is to make your own homemade potato chips. Once you learn how to create your own potato chips, you’ll realize it’s worth the extra effort, even though it could take some time!
crunchy. sour. Heaven. The crunch of freshly cooked homemade potato chips—is there anything better? I have no trouble saying “no thank you” to chocolate, ice cream, or any other confection. Give me a potato chip, though? Please always say yes. And if you leave me holding that bag or dish after you go away… Just so you know, there might not be any chips left when you get back.
To be honest, it does take a lot longer to make homemade potato chips than it does to open a bag. But let me also be clear: making your own potato chips is well worth the time investment, and they taste better than anything store bought!
Ingredients Needed
愸. Drei. ثاثة. Trzy. 渉. Tres. Tre. Trios. I’ll keep repeating this in all languages if necessary to emphasize that all you need for handmade chips is three basic ingredients: potatoes, oil (for frying), and salt!
Best Potatoes for Chips
Russet potatoes or any other starchy potato, such as Idaho or Sweet potatoes, work well for making homemade chips. These potatoes have little moisture and a high starch content. Additionally, when they are cooked to the perfect brown hue for crispy potato chips, they crisp up and change color!
Waxy potatoes, such as Red Bliss or Fingerlings, are not good choices for making homemade chips. They’re ideal for potato salads because they have less starch and more moisture, and they retain their form when cooked—not exactly what you want in your potato chips.
Step-by-Step Instructions
Step 1: Slice your potatoes extremely thin using a mandoline!
Okay, so a mandoline is one of my favorite culinary utensils. You can grab one here for $40, and I promise you won’t regret it. They’re actually not that pricey. You can use them to make crinkle cut bread and butter pickles in addition to zoodles!
I want my handmade chips to be as thin as possible, so I usually opt for the very first notch on the setting, which is around 1/16 of an inch thick. However, you could also go for a 1/8-inch thick chip. These sizes yield really crispy chips!
Step 2: Submerge the potatoes in a bath of ice.
To guarantee that your potato chips are the crispiest possible, this is a crucial step! In addition to eliminating extra starch from the potato slices, soaking them in ice-cold water helps the cells close, making the chips crispier. Additionally, by doing this, you’ll help keep the potatoes from clinging to one another when you fried them, resulting in individual handmade chips rather than chip lumps.
Step 3: Drain and pat dry the potatoes for the perfect homemade potato chip crispiness.
The key to making sure your chips are really crispy is to completely dry up the potatoes! To carry out this:
- Cover a large casserole dish with a kitchen towel made of terry fabric.
- Spread some potatoes on top.
- Pat the potatoes dry with a paper towel.
- Repeat with the remaining potatoes, then transfer those to a bowl.
Step 4: Fry in heated oil .
A batch of potato slices should be added to the pan to fry, tossing them constantly, after your oil has reached a temperature of 350 to 365 degrees (we prefer our Instant-Read Thermometer for this).
After moving the chips about with a slotted spoon to release the excess oil, take them out of the pan and place them on a dish covered with paper towels.
Love “Folded Chips”?
Also me! I always choose those chips first off a platter because there’s something about their fold that makes them twice as crunchy in one mouthful!
Want more folded chips? This is one of the nicest things about producing your own chips. Not a problem! You’re able to MAKE them!
When you make your own homemade potato chips, you may generate more of those desired folded chips by using your slotted spoon to fold over part of the chips while they are frying! Hold them for a few seconds.
Step 5: After a few minutes, when they start to brown, take them out of the hot oil and let them to drain in a single layer on a plate lined with paper towels. You may fold them or leave them flat. Finally, sprinkle with salt.
Single Layer: Maintaining the handmade chips’ crispness depends heavily on this. To keep them crispy, you have to keep them in a single layer. You’ll get soggy chips if you stack them on top of each other. And non-crunchy chips, or soggy chips, are depressing chips.
Other Recipe You Might Like
- 15 Minute Pan Fried Pork Chops
- Easy Apple Fritters
- Cranberry Soda Bread
- Peach Scones with Bourbon Icing Spiced
Homemade Potato Chips
You might be surprised to learn how simple and satisfying it is to make your own homemade potato chips. Once you learn how to create your own potato chips, you'll realize it's worth the extra effort, even though it could take some time!
- 2 lbs Russet potatoes
- 3 cups vegetable or canola oil
- 1-2 tablespoons salt
- After peeling the potatoes, slice them using a mandoline set to the thinnest setting, 1/16 to 1/8 of an inch.
- Place every potato slice in a big dish and fill it with water to the brim. A few ice cubes can be added to extract the starch from the surface. Give it a half-hour.
- In the meanwhile, cover a large casserole dish with a fresh kitchen towel or another absorbent material.
- Slices of potato should be rinsed and as much water as possible should be shaken out in a strainer after 30 minutes. Next, arrange the potatoes in a single layer on the plate coated with linen. Pat the tops of the potato slices dry with paper towels or similar clean absorbent cloth. After removing the dried slices from the towel, place them in a bowl or plate to be fried. Continue with the remaining slices.
- In a big deep skillet, heat the oil until it reaches a temperature of 350 to 365 degrees.
- Working in batches, add the potato slices to the heated oil in a single layer. Cook, stirring constantly with a slotted spoon, for three to four minutes, or until the potatoes start to brown.
- Once browned, take out the chips and place them on a dish or cooling rack covered with paper towels. Season with salt. To prevent them from getting soggy as they cool, make careful to allow them to cool in a single layer.
- If they survive that long, let cool fully before storing in an airtight container!
Cook
After making the potatoes according to the directions, preheat the oven to 450 degrees. Apply cooking oil spray on the baking sheet. Toss to coat. Place dry potato slices in a large dish with 1 to 2 tablespoons olive oil and salt. Place a single layer of chips on baking pans, then bake for ten to twelve minutes. Let the chips cool fully.