Description
Homestyle potato chips made from thinly sliced Russet potatoes, soaked in salty water and then deep-fried to golden perfection using olive oil. This easy and fun recipe yields crispy, flavorful chips that are perfect for snacking.
Ingredients
Potatoes
- 4 medium Russet potatoes, peeled and sliced paper-thin
Soaking Solution
- 3 tablespoons salt, plus more to taste
- Cold water (enough to soak potatoes)
Frying
- 1 quart olive oil (or safflower, corn, peanut, or vegetable oil) for deep frying
Instructions
- Gather Ingredients: Collect all the ingredients you need for the recipe to ensure a smooth cooking process.
- Slice Potatoes: Using a food processor with a slicing attachment or a mandoline slicer, slice the peeled Russet potatoes paper-thin for crispiness.
- Rinse and Soak: Transfer the potato slices to 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 cold water and add 3 tablespoons of salt. Submerge the potato slices and soak them for at least 30 minutes to season and further remove starch.
- Dry Potatoes: Drain and rinse the slices again thoroughly to remove excess salt, then pat them dry with paper towels or a clean kitchen towel to avoid oil splatter during frying.
- Heat Oil: Heat the oil in a deep-fryer or heavy-bottomed pot to 365°F (185°C), which is the ideal temperature for frying potato chips to a crisp.
- Fry in Batches: Working in small batches, carefully add potato slices to the hot oil and fry until golden and crispy, typically a few minutes. Avoid overcrowding to maintain oil temperature.
- Drain Chips: Remove chips with a slotted spoon and place them on paper towels to absorb excess oil.
- Season: While still warm, sprinkle additional salt over the chips to taste for that perfect flavor balance.
- Serve: Enjoy your homemade crispy potato chips fresh as a delightful snack.
Notes
- Using a mandoline slicer helps achieve uniformly thin slices for even cooking.
- Soaking the potatoes in salted water enhances flavor and improves texture.
- Patting slices completely dry before frying prevents dangerous oil splatters.
- Use oil with a high smoke point like olive, safflower, or peanut oil for best frying results.
- Frying in small batches keeps the oil temperature steady and chips crispy.
- Store any leftovers in an airtight container to maintain crispness.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Frying
- Cuisine: American
