Homemade Black Pepper Potato Chips

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 Yukon gold potatoes, unpeeled
  • Canola or vegetable oil, for frying
  • Kosher salt and black pepper
Directions
Watch how to make this recipe.
  • Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.

  • In a heavy Dutch oven, heat oil to 400 degrees F(use a thermometer to keep the temp right!). When it's hot enough, lay the potatoes on baking sheet lined with paper towels, and blot them with more paper towels to dry.

  • Lower batches of potatoes into the oil using a spatula. They will fry very quickly; stir with a heavy metal spoon as they fry to get them to be the "kettle" style. Remove with a slotted spoon when they're nice and golden and crisp, about 5 minutes. Immediately sprinkle on salt and lots of black pepper. Repeat with the rest of the potatoes! Serve very soon after frying.


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