Homemade Potato Chips

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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!

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VERY good!

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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!

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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.

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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.