Homemade potato chips rule! They are super possible, and super delicious. I made a big batch of these a few months ago for a St. Patrick’s Day party. They made for amazing Irish Nachos, with beer cheese, sour cream, and bacon. BACON!
There are a few tricks to making these potato chips successful and crispy.
First you want to make sure to use a mandolin slicer to cut the chips. This will create a nice, even slice that will fry evenly. I set my mandolin to about 1/8 inch thick.
After you slice the potatoes, place them in a bath of cold water. Let them soak, so that the startch will come off of the potatoes. Removing the starch will help them brown properly!
Drying the potatoes really well and blanching them in cooler oil before frying them again in hotter oil is essential to making a crispy chip!
Hubby loves these slices of crispiness. Ignore my unpolished hands 🙁
- 6 potatoes
- Vegetable Oil for frying (upwards of 1 quart)
- 1. Scrub the potatoes and wash them well.
- 2. Slice the potatoes using a mandolin set to 1/8 of an inch.
- 3. Place the sliced potatoes immediately into a bowl of cold water. Let soak for about 15 minutes to remove the starch.
- 4. Remove the potatoes from the water and place on paper towels. Dry the potatoes as completely as possible.
- 5. Heat the oil in a large heavy bottomed pan, like a dutch oven. Heat to 300 degrees. Working in batches, blanch the potato chips. They will not brown during this step. Place them on paper towels to absorb the oil.
- 6. Heat the oil to 400 degrees and fry the blanched chips again, this time for about 3 minutes, until they are lightly brown and crispy. Place them to drain on more paper towels and sprinkle with salt immediately! Eat right away or reheat in the oven!