Homemade Potato Chips-so much better tasting than anything you can buy in the store!
We’re potato eaters in my house. Well meat and potatoes. It’s rare that we’ll have beef and not have potatoes of some sort on the side. A good grilled steak and a baked potato, classic. Meatloaf and mashed potatoes, yes please!
Hamburgers and Hotdogs? pass the Potato Salad please.
Yes, we’ll throw in a green vegetable on the side as well, but only because it’s the healthy thing to do, not because we all desperately crave green beans.
With the summer heat, I’m not above cooking hot dogs in the toaster oven or serving cold cut sandwiches for dinner. But I still want everyone to think I care (and that I’m not being lazy.) So I make Homemade Potato Chips.
Fried thin slices of potatoes. Common, You knew I’d get there. My friend Anita is probably wondering what took me so long to post this.
The great thing about making your own homemade potato chips is you control it all. The flavor, the thickness, how crispy do you want them?
Two notes on flavor. The oil you use to fry will make a huge difference in flavor. Start out with a simple vegetable oil, then change it up on your next batch. Try peanut oil or olive oil, two completely different flavors will emerge.
Also, your seasoning. Nothing wrong with simple salt to add a touch of flavor to your potato chips but again, you can change it up, add a little cayenne pepper or use onion salt, both are fabulous on these chips.
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Ingredients
- 3-4 medium Idaho Potatoes
- Oil for frying
- Sea Salt
Instructions
- Wash potatoes with a vegetable scrubber and pat dry with a paper towel. Using a mandolin (or a sharp knife) thinly slice potatoes. Place slices in a bowl of cold water until ready to fry.
- Heat oil in a 3 quart heavy duty pot to 375 degrees.
- Take 10-15 slices of potatoes and pat dry on paper towels then place in hot oil. Depending on thickness of slices, fry for 2-4 minutes, until crisp.
- Remove from oil and drain on paper towels.
- Season with sea salt.
Notes
When draining fried foods, place a folded brown paper bag under a layer of paper towels soak up excess oil.
recipe source ChocolateChocolateandmore.com
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Mmmmmmm crisp homemade chips
Love.want.need! These are amazing, Joan!
I love homemade potato chips Joan!!! These look great 🙂
Thanks Aimee!
I’ve been trying to get up the nerve to try to make these since we eat them so often and I would like to control the nutrition of them as well as the cost! I’m going to give it a go!
go for it Kelli, just watch out, they’re addicting!
You’re just doing this on purpose now to torture me. NASA would have trouble clocking the actual speed with which these would disappear in my house. I love cheesecake, too, by the way. You tossing that in the deep fryer next week??
haha, the National fair is coming up….they fry everything at the fair…hmmmm, I’ll have to pay close attention and see how they do it, just for you!
Those look crazy delicious!
Oh my Joan! What potato chip goodness. Great tips for changing up the oil and seasonings to create your own specialized batch.
These look delicious Joan!