Homemade Potato Chips

Total Time:
11 min
Prep:
5 min
Cook:
6 min

Yield:
5 to 6 servings
Level:
Easy

Directions

Peanut oil, for frying

2 potatoes, thinly sliced

Salt

In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.

Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, and serve.


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4.5 25
This does not work for me. They always come out soggy and awful. I have tried in vain to home cook potato "chrisps" as we call them here in the UK but have never managed it. I bet this review doesn't show up because it is so negative, but trust me when I say that this doesn't work. item not reviewed by moderator and published
Best I ever tasted. Miss you Paula. item not reviewed by moderator and published
Peanut oil is a good choice for frying taters like this. Also, using a mandolin or even a box grater is the best way to slice the taters. You need them sliced thin in order for this recipe to work well item not reviewed by moderator and published
its sooooooo good item not reviewed by moderator and published
These sound sooo good! im going to use the cheese slicer side on my cheese grater to slice the potatoes, then im gunna add dillpickle popcorn seasoning to them. : item not reviewed by moderator and published
Great recipe! If you don't have a mandolin, use a vegetable peeler. They peel nice thin slices and it's much faster than with a knife. I think I should have rinsed and dried the sliced potatoes as suggested by other reviewers because, unless I fried these really dark brown, they were soggy in the middle. I tried heating the oil slightly over 350 and even slightly under with the same results. I don't think I would have tried these, but we have had lots of snow over the past week and I didn't want to venture to the grocery store. When you are craving potato chips, nothing else will do! I used to work in the office of a potato chip factory and we were welcome to go into the huge production kitchen for freshly fried chips any time. Making and eating these chips brought back great memories! Also, we really like making sweet potato chips and then coating them with cinnamon and sugar instead of salt. Yummy! item not reviewed by moderator and published
VERY good! item not reviewed by moderator and published
Awesome chips! I used my food processor 2mm slicing blade. They took longer than 2-3 minutes (probably closer to 5-6. I couldn't stop eating them until they were all gone. Wonderful! item not reviewed by moderator and published
I will never buy regular potato chips again. Not only where these perfect, the were easy to make. Important things to do that the recipe does not mention. After slicing your potatoes (use a mandolin to get them paper thin, let them soak in a bowl of water to remove the starch. Next make sure to pat the chip dry after you remove them from the water if not they will be soggy. Finally when the oil hits 350 degrees, put them chips in there, lightly stir them around for about 2 to 3 minutes. As soon as they start to turn brown, begin pulling them out. I spread them out on a baking sheet lined with paper towels. I then seasoned them with sea salt. These where the best and easiest potato chips I've ever had. Great way to get rid of old potatoes that are about to go bad. Ill be making this again and again and again. item not reviewed by moderator and published
These came out amazing, I had to swat my husband out of the kitchen otherwise we wouldn't have had any for dinner. I followed the recommendation to rinse then dry the potatoes which was a great tip. It did take twice as long for me to fry them, but I'm pretty sure it was because I tried to fry too many at one time so that's on me. Even with just a bit of salt these were very flavorful. I highly recommend using a mandolin to slice the potatoes though so that they'll be thin enough to fry and it saves you a bunch of time. item not reviewed by moderator and published
If they turn out soggy that means your oil wasn't hot enough is all. item not reviewed by moderator and published
It's not the recipe, it's the kind of potatoes you used. item not reviewed by moderator and published

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