Trio of Seasoned Potato Chips

Flavor your homemade potato chips with a Parmesan-rosemary blend, a curry seasoning or a smoky manchego cheese blend.
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Potato Chips:

1 pound russet potatoes (about 2 large)

Peanut oil, for frying

Parmesan-Rosemary Seasoning:

3 tablespoons finely grated Parmesan

1 teaspoon finely chopped rosemary

Curry Seasoning:

1 tablespoon fine sea salt

1/4 teaspoon curry powder

Manchego-Paprika Seasoning:

1/4 cup finely grated manchego cheese

1/2 teaspoon fine sea salt

1/8 teaspoon smoked Spanish paprika

Directions

For the potato chips:

Slice the potatoes about 1/16-inch thick on a mandoline. Put the slices in tepid water, to cover, and soak for 30 minutes.

Fill a tall, heavy-bottomed pot (like a Dutch oven) about 1/3 full with oil. Clip a deep-frying thermometer to the pot and heat the oil over medium heat to 300 degrees F.

For the seasonings:

Combine the Parmesan and rosemary in a small bowl. In another bowl, combine the sea salt and curry powder. In a third bowl, combine the manchego, sea salt and Spanish paprika. Set the bowls aside.

Drain the potatoes. Put the potato slices in a salad spinner and spin dry. Spread the potatoes out on a baking sheet and pat dry with paper towels.

When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel-lined baking sheet to drain. Season the chips with the desired seasonings. Repeat with the remaining potatoes, taking care that the oil returns to 300 degrees F before frying each batch. Serve warm or at room temperature.

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