Perfectly golden, crunchy, and customizable with your favorite seasonings!
Ingredients
- Potatoes: 2–3 large (Russet or Yukon Gold for best crunch)
- Oil: 4–6 cups (vegetable, canola, or avocado oil)
- Salt: To taste
- Black pepper (optional)
- Custom seasonings: Paprika, garlic powder, vinegar powder, etc. (optional)
Step-by-Step Instructions
1️⃣ Prep the Potatoes
- Peel (optional for rustic chips) and slice potatoes 1/16–1/8-inch thick using a mandoline for evenness.
- Soak slices in ice water + 1 tbsp vinegar (optional) for 30 mins to remove starch.
- Rinse until water runs clear, then pat dry thoroughly (key for crispiness!).
2️⃣ Heat the Oil
- Use a deep pot or Dutch oven and heat oil to 320°F (160°C).
- Pro tip: Drop a test slice—if it sizzles immediately, it’s ready.
3️⃣ Fry in Batches
- Small batches are crucial! Overcrowding lowers oil temp and makes chips soggy.
- Fry 3–5 mins, stirring gently with a slotted spoon to encourage curls.
- Watch closely: Chips should turn light golden (not brown).
4️⃣ Drain & Season
- Transfer chips to a wire rack (not paper towels—this keeps them crisp!).
- Immediately sprinkle with salt (and other seasonings while hot).
5️⃣ Cool & Store
- Let cool completely before storing in an airtight container (up to 3 days).
🔥 Pro Tips for Perfection
✅ Thinner slices = crispier chips (aim for transparency!).
✅ Oil temp matters: Use a thermometer. Too hot = burns; too cool = greasy.
✅ Season creatively: Try ranch powder, smoked salt, or tajín for fun twists!
✅ No mandoline? Use a sharp knife or veggie peeler for thin slices.
Why Homemade?
- No preservatives → Pure potato goodness!
- Customizable flavors → Sweet potato, beet, or zucchini chips work too!
- Impressive snack → Way better than store-bought!
Serve with dips (ranch, ketchup, or spicy mayo) or enjoy solo. Ready to crunch? 😋
