Homemade Potato Chips

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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.

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Thanks for the explanation, Dave. This was my first chip recipe to try and they came out great. (I always forget to dry my vegetables before frying and it really does make a huge difference. I think I will stop buying chips all together.

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Thanks for posting the details, Dave.

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I love it! I'm supposed to be making them for my guests but can't seem to stop slipping some for myself! : what a useful recipe!

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I find the most important part of the methodology of frying homemade chips (to avoid the 'soggy in the middle' dilemma is proper preparation of the potato and correct frying temperature.
I always thoroughly rinse excess starch from the potato slices (a mandolin is almost required here, not just for ease, but for uniformity in size/cooking time as well in cold water.
The slices must be patted as dry as possible to ensure correct frying, this also helps maintain the oil temperature as you get to the last of the batch.
I generally season the chips as they come out of the fry oil, in small batches. The seasoning (prepared ahead like a dry rub will permeate better this way.
The best temperature I've found for frying chips is approx. 300-325f.

Of course, frying a single layer of chips (with a proper draining station set up will allow for more consistency of product. Take care to slowly add more and more slices until they are gone.

Some of the best recipes always appear simple, with a few ingredients prepared exquisitely well. For fans of these chips, may I recommend trying Rachael Ray's 'Oven Steak Fries', this is actually an easier preparation and cooking time for a very similar potato side.

*P.S. I've noticed a trend toward more gourmet potatoes being used in these recipes (new potatoes, yukon gold, fingerling, etc.. Although these spuds work just as well, I urge you to try the good old russet first. Albeit a simple tuber, I've never had a complaint in my years of serving them.

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Please note that this is a site for sharing reviews, tips and ideas - not snide useless sarcasm, which no one is interested in reading. Please do find other forums where this type of communication is appreciated. Paula, you rock and we love you.

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I did'nt know why people have to be so hateful. If you knew how to cook them properly then you did'nt have to read or comment. Unlike myself I wasnt sure what temp to set the oil on and mine were a bit greasy. I didnt have the oil hot enough. Thanks Paula Deen and best dishes to you and your family.

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I made these with kosher salt and cracked black pepper and also tried sweet potatoes, they were awesome and made a towering full plate which dressed up my table when I mixed them together! Thanks again Paula!!!

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I made these with my meatball subs and they were delicious! The whole family complimented me on them. I did add a little salt right after frying, but that's just my preference.

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I love 'homemade' chips at restaurants, so I decided to give this a try with the familia. I used three potatoes and they were gone in minutes. The hard part was cutting the chips by hand (I don't have a mandolin but it wasn't hard as it was more tedious. Other than that, these were easy to make and I plan to keep this recipe handy. BTW, these are GREAT with a blue cheese dip.