Potato Chips

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

Yield:
4 servings
Level:
Intermediate
Ingredients
Directions

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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    I think I did everything as I should have. My chips are pretty flimsy and soft. Any thoughts?
    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.
    These chips were delicous. We crumbled blue cheese on top and they were a huge hit! Thanks Alton!
    AB said, "Now as far as the potatoes themselves, we always want to go with high-starch russet baking potatoes."
    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?
    Wow! What a simple and easy way to cook fantastic chips. A great snack for anyone!
    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.
    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.
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    This recipe is featured in:

    Snacks