Description
Make your own crispy, golden Homemade Potato Chips with just a few simple ingredients. These thinly sliced, deep-fried chips are the perfect healthy snack alternative to store-bought versions—gluten-free, vegetarian, and incredibly satisfying. Whether you’re looking for recipes appetizers and snacks, simple high protein meals (pair them with a dip!), or just easy dinner recipes with fun sides, this is a must-try.
Ingredients
Units
Scale
- 2 lbs Russet potatoes
- 3 cups vegetable or canola oil
- 1–2 tablespoons salt
Instructions
- Peel the potatoes and use a mandoline to slice them very thin (1/16–1/8 inch thick).
- Place slices in a large bowl, cover with cold water, and add a handful of ice cubes. Let sit for 30 minutes to remove surface starch.
- Line a casserole dish with a clean terry cloth towel.
- Rinse potatoes in a colander and shake off excess water. Lay them in a single layer on the towel and pat dry with another towel or paper towels.
- Transfer dry slices to a clean bowl or plate, ready for frying.
- Heat oil in a deep skillet to 350–365°F (175–185°C).
- Fry the potatoes in batches, keeping them in a single layer. Stir continuously for 3–4 minutes until they begin to brown.
- Remove chips with a slotted spoon and place them on a paper towel-lined rack or plate. Immediately sprinkle with salt.
- Let chips cool completely before storing in an airtight container.
Notes
- Use a mandoline for even slices and the crispiest results.
- For added flavor, try seasoning with garlic powder, smoked paprika, or vinegar powder after frying.
- Store chips in a cool, dry place for up to 5 days in an airtight container.
Nutrition
- Serving Size: 2 oz
- Calories: 255 kcal
- Sugar: 0.5 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2.5 g
- Protein: 3 g
- Cholesterol: 0 mg