Crispy, crunchy, and irresistible are three words to describe this Homemade Potato Chips Recipe!
If you’re looking to tune out the noises from the day, might I recommend making this homemade potato chip recipe? From the sounds of slicing russet potatoes on a mandoline to the sizzling of the hot oil bubbling away, and the satisfying crunch of the potato chips when you take your first bite, it’s truly therapeutic. The savory, salty, slightly umami taste of these homemade potato chips will have you ditching store-bought chips in no time.
I love making this recipe whenever I am hosting a backyard BBQ or when I want to impress my partner with a late-night snack other than popcorn. Done in under 45 minutes, these potato chips are a bit of a kitchen project, from washing, peeling, and slicing the potatoes to frying them to golden brown perfection; however, trust me, as a potato chip connoisseur, this recipe is worth it!
You can sprinkle them with either flaky sea salt, ground black pepper, crumbled nori, curry powder, nutritional yeast, or even drizzle them in truffle oil. The possibilities are endless with this potato chip recipe, so let your culinary creativity shine and dig through the pantry to find your favorite flavor combination.
Why do I have to soak the potato slices in cold water and ice before frying?
While it might seem a bit tedious to soak your potato slices in cold water and ice before frying, it’s actually quite crucial. By soaking them in cold water, you are removing any excess starch and preventing your potatoes from oxidizing, allowing them to get that perfect crispy, crunchy, golden brown exterior.
How do I store leftovers?
If you have any potato chips leftover, you can store them in a resealable food-safe bag or an airtight container and keep them at room temperature for up to 5 days. If they get a bit stale or lose their crunch, feel free to toss them back in the oven at 375°F for about 5-10 minutes or until they’ve reached your desired texture.
Serving suggestions
I love making a batch of these homemade potato chips at the beginning of the week to snack on and, most importantly, use them as a side dish for meals. A few days ago, I whipped up these Vegetarian Feta Burgers With Tzatziki Sauce with this lovely Grilled Romaine Salad and served these chips on the side! You can also include them in this delicious Focaccia Sandwich. Got a sweet tooth? Drizzle them with this Marshmallow Hot Fudge Chocolate Sauce for the ultimate after-dinner dessert.
Homemade Potato Chips
Ingredients
- 2 pounds russet potatoes peeled
- Cold water enough to cover the potato slices
- 1/2 cup ice cubes
- 3 cups vegetable oil or canola oil for frying
- Kosher salt to taste
- Desired seasonings such as Cajun seasoning, garlic powder, onion powder, or paprika (optional)
Instructions
- Use a mandoline or a sharp knife to cut the peeled potatoes into very thin slices, about 1/16 inch thick.
- Place the potato slices in a large bowl. Cover them with cold water and ice cubes. Let the slices soak for 30 minutes to help remove excess starch.
- Drain the potato slices in a colander and pat them dry thoroughly with paper towels.
- Heat the vegetable oil in a deep skillet until it reaches about 350°F. Use a thermometer to check the temperature.
- In small batches, fry the potato slices for 3-4 minutes, stirring gently so they cook evenly until golden and crisp.
- Remove the chips with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt and any other desired seasonings right away.
- Let the chips cool completely to enhance their crunch. Serve as a snack or store in an airtight container if saving for later.
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