Homestyle Potato Chips

Making potato chips from scratch is simple, enjoyable, and incredibly rewarding. Once you taste these freshly fried chips, it's hard to go back to store-bought versions. A food processor equipped with a slicing blade can make preparation much easier, although a mandoline slicer works equally well for achieving thin, even slices. Feel free to adjust the thickness to suit your preference—some people enjoy extra-thin chips, while others prefer a slightly thicker crunch.

Logan Wood

City note

Olive oil adds a wonderful flavor, but other frying oils such as peanut, corn, safflower, or standard vegetable oil can also be used successfully.

Ingredients

4 medium Russet potatoes, peeled and sliced very thin

3 tablespoons salt, plus additional salt for seasoning

1 quart oil for deep frying

Instructions

Prepare all ingredients before beginning.

As you slice the potatoes, immediately place them into a large bowl filled with cold water. This helps prevent discoloration and removes excess starch.

Once all the potatoes have been sliced, drain the water and rinse the slices thoroughly under cold running water.

Refill the bowl with fresh water, stir in the 3 tablespoons of salt, and return the potato slices to the bowl. Allow them to soak in the salted water for at least 30 minutes.

After soaking, drain the potatoes again and rinse well. Use paper towels or a clean kitchen towel to dry the slices completely. Removing excess moisture is important for achieving crisp chips and preventing oil splatter.

Heat the frying oil in a deep fryer or large heavy pot to 365°F (185°C).

Fry the potato slices in small batches, being careful not to overcrowd the fryer. Cook until the chips develop a golden color and become crisp.

Using a slotted spoon or spider strainer, remove the chips from the oil and transfer them to paper towels to drain.

Repeat the process with the remaining potato slices until all chips have been fried.

Sprinkle with additional salt while still warm if desired.

Serve immediately and enjoy the fresh, crunchy texture.

Helpful Tip

For consistently thin and uniform slices, a mandoline slicer is an excellent tool. Even thickness helps the chips cook evenly and develop the perfect crunch.

Recipe Note

Nutritional calculations for fried foods are estimates because the amount of oil absorbed during cooking can vary. Factors such as frying temperature, cooking duration, slice thickness, and the type of oil used will all affect the final values.

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