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Potato Chips Recipe

Potato Chips

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: There Will Be Oil

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on November 17, 2010

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    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.

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  • on August 13, 2010

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    These chips were delicous. We crumbled blue cheese on top and they were a huge hit! Thanks Alton!

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  • on April 19, 2010

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    AB said, "Now as far as the potatoes themselves, we always want to go with high-starch russet baking potatoes."

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  • on March 29, 2010

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    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?

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  • on November 15, 2009

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    Wow! What a simple and easy way to cook fantastic chips. A great snack for anyone!

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  • on April 04, 2009

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    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.

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  • on December 27, 2008

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    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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