Homemade Potato Chips Recipe: Simple to make and so, so good. Love the flavour of salt and pepper, sure to wow your guests and quickly disappear.
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So I've been wanting to make homemade potato chips for a long time. I love chips...in fact they just might be my favourite food ever. This homemade potato chips recipe is so good and the perfect treat.
We have a pretty strict rule in our house that we only buy chips for a party. I'm secretly very, very happy when there's leftovers after. 😉 The reason for this rule is that when it comes to potato chips I have zero self control. They're my very favourite treat. What could be better than this crispy, salty treat? So, going with the fact that everything's better when it's homemade, I've had chips on my mental to-do list for awhile.
Slicing The Potatoes
I'd been waiting until I had a mandoline, no not to play a tune on while I ate the chips, the kind that you use for cutting very thinly. They come on sale often at my local kitchen store, and I was waiting for a coupon. That day came, I went and picked one up for 5 bucks and was in business.
A mandoline slicer is the best and easiest tools to use to slice the potatoes nice and evenly and thinly. It's important that the sliced potatoes are all the same thickness so that the cook at the same rate when you're frying them. The mandoline works really well for making your own homemade potato chips, but do be sure to use the guard and use this sharp tool very carefully to avoid cutting yourself by accident.
Simple Ingredients
The ingredients are really simple. You will need potatoes, oil for frying, and some salt and pepper, that's it. This recipe isn't complicated at all.
Potatoes
What type of potatoes work best for making homemade potato chips? The best potatoes to use for making homemade potato chips are high in starch and low in moisture. Potatoes like russet potatoes, and Yukon golds work very well. You can also try using sweet potatoes.
Soaking The Potato Slices
I used my mandolin slicer to slice them as thin as it could, right into some cold water. You want your chips to soak for about 30 minutes.
Why soak the potato chips before frying?
Soaking the potatoes before frying, really makes a better chip because some of the potato starch comes out into the water. This makes a crisper potato chip. It also helps prevent the sugars in the potato from browning to quickly on the outside, before the chip is cooked through on the inside.
The next step is to dry them off, it makes them splatter less in the oil.
Frying
I used peanut oil to fry my potato chips. I like peanut oil because it has a high smoke point. It also does not easily absorb the flavors of the foods that are fried in it, meaning you can reuse the oil to fry other items with no taste transfer. I
If you have a peanut oil you can use vegetable oil, sunflower oil, or canola oil for frying, depending on your preference. I don't like using olive oil for deep frying because it doesn't have a high enough smoke point.
I like to use a small at home deep fryer for frying. It has a built in thermometer, so it regulates the oil temperature for you and is the easiest and safest way to deep fry at home.
Fry the potato chips in small batches in your deep fryer at 350 degrees, until golden brown. I like mine a little on the dark side, make them as dark or as light as you like. Smaller batches cook faster, since they don't cool the oil down as much when you add them.
After removing from the hot oil with a metal slotted spoon, drain the fried potato chips on a sheet pan lined with paper towels lined baking sheet to remove any excess oil.
Seasoning
Add a little salt and pepper right away to the fried chips. If you wait too long it won't stick. We did some with just salt, but I really liked the salt and pepper combination the best.
You could get as creative as you want with the potato chip seasoning, and try some garlic salt, sea salt, old bay seasoning, parmesan cheese, or anything else you like.
These are also delicious with your favorite dip. I love them with a sour cream dip.
Tip:
The chips may not be completely crispy when you first take them out of the fryer. Don't worry, they need a few minutes to crisp up as they cool.
Serve In Fry Boxes
I found these perfect french fry boxes to serve these crispy chips in. I just love how they looked. My guests loved them too. Of course, I never really met a chip I didn't like. 😉 And these with a little dip...oh my yumminess.
Storage
If you have any leftover homemade chips store them in an airtight container at room temperature.
These really are the perfect snack. You will love these addictive potato chips. And your guests will be very impressed when they hear you made your own potato chips. They are so good and so fresh. And you can have fun with different toppings like simple salt and pepper or something else. This simple recipe is easy to put together and so, so good.
Recipe
Ingredients
- 2 large baking potatoes
- salt and pepper to taste
- oil for deep frying
Instructions
- Wash your potatoes and cut the potatoes into thin slices using a mandoline.
- Soak the potato slices in a large bowl of ice water for ½ hour to remove excess starch.
- Dry off the potato slices.
- Fry the potato slices in small batches in your deep fryer set at 350 degrees, until they are golden brown. Cook in small batches so that the oil doesn't cool down too much.
- Drain them on a paper towel lined baking sheet, and add the salt and pepper right away, if you wait too long it won’t stick. They may not be crispy when you first take them out of the fryer, they need a few minutes to crisp up.
Nutrition
With homemade potato chips, life really is a party.
More Recipe Inspiration
You might also like our Spicy Cheese Straws recipe here.
Also check out our Stuffed Mushrooms here.
You might also enjoy our Homemade Flat Bread Crackers recipe here.
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