Potato Chips

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate
Ingredients
Directions
Watch how to make this recipe

Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.

While the oil heats, line a large mixing bowl with paper towels.

On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

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4.8 8
I think I did everything as I should have. My chips are pretty flimsy and soft. Any thoughts? item not reviewed by moderator and published
I'm sure these are just delicious. I used my box grater for some, sliced some with a knife. Used vegetable oil in a dutch oven on my halfhearted stove. I ended up with some potato nubs or nubbins and some that look like potato chips and taste like fries. item not reviewed by moderator and published
These chips were delicous. We crumbled blue cheese on top and they were a huge hit! Thanks Alton! item not reviewed by moderator and published
AB said, "Now as far as the potatoes themselves, we always want to go with high-starch russet baking potatoes." item not reviewed by moderator and published
I tried to make potato chips with white potatoes and I'm wondering if it matters what kind a potato i use or do i have to use russet potatoes? item not reviewed by moderator and published
Wow! What a simple and easy way to cook fantastic chips. A great snack for anyone! item not reviewed by moderator and published
We made the recipe using Yukon Gold potatoes and they were very tasty. Much faster than the old-fashioned soak in ice cold water method before frying. Will make again. Thanks! Alton another keeper recipe. item not reviewed by moderator and published
My husband received a mandoline for Christmas and was dying to try it out. So, potato chips were the manly mandoline choice. We followed the recipe and found that the soaking and drying steps made a big difference in the feel of the raw potato slice. The frying was easy. We sliced some with the waffle cut and shortened the cooking time and found that we really liked the texture of the waffle cut chips. It was fun, and now we have a tasty treat for a side dish. item not reviewed by moderator and published
I've found that soaking the potatoes in a mixture of 2 tablespoons vinegar to 2 quarts of water keeps them crisp and from burning. Try that :) item not reviewed by moderator and published
You may have to adjust your oil temperature, depending on your altitude. (My altitude is fairly different - if I follow sea-level temperature guidelines, my fried food ends up being burned, and my candy too hard or burned. So I have to reduce). Try increasing the temperature to 325-350, increasing your cook time, slicing your potatoes thinner & thinner (paper-thin, perhaps), and/or drying them on a sheet rack instead of a paper towel & bowl. Experiment, adapt, and see what works. :) item not reviewed by moderator and published
A box grater is probably not going to cut it (pun very much intended). To get thin enough pieces, you'll need to find yourself the proper equipment. Without it, you'll probably just be making something along the lines of waffle-fries... Which certainly aren't bad, but certainly aren't chips, either. Good luck! item not reviewed by moderator and published
You can certainly make potato chips out of any potato, even sweet potatoes. But if you want to make standard potato chips (like the kind you'd buy in a store), you'll want to go with the russet. item not reviewed by moderator and published

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