Homemade Potato Chips
Potato Chips is a favorite snack of all. Learn to make a big batch of potato chips easily at home with your favorite flavorings.
Youtube Video
Ingredients
- 1 large Russet Potato
- 1 tsp Salt + as needed for seasoning
- Oil - For frying
- Freshly ground black pepper - for seasoning
- Red Chilli powder - for seasoning
Instructions
- First choose a large potato. A potato with a smooth surface and close to cylindrical will be easy to work with. Wash and peel the skin of the potato.
- Fill a large bowl with cold water and place the potato slicer on top of the water bowl. Slice potatoes paper-thin across the width. Make sure that the potato slices immediately drop into the water. This will prevent the potato slices from browning.
- Once the whole potato is sliced up, wash the potato slices nicely in water for 2 or 3 times until the water runs out clean. This will remove any excess starch from the surface. Now, add about a tsp of salt to the bowl, mix well and leave the potato slices to soak up in water .
- After about 10-15 mins, remove the potato slices from the water and leave them to dry on a clean kitchen towel / paper napkins in a single layer. Meanwhile heat oil for frying. Once the oil is hot, reduce the flame to medium low and drop a batch of the potato slices. Continuously keep tossing up the potato slices in the oil, until they turn slightly golden brown and/or crisp. Remove the chips from the oil using a slotted spoon. You can spread it on a large baking sheet / cookie sheet lined with paper towels to drain the excess oil.
- Before adding the next batch remaining potato slices for frying, wait for a few mins. Make sure that the oil is back hot again.
- Taste the potato chips and add additional sea salt per taste, toss it up and enjoy a plain salted version. You will not need much salt though.
- Add red chilli powder to the chips and toss it up for a spicy chilli version.
- Add freshly ground black pepper to the chips and toss it up for a spicy pepper version.
- After the homemade chips comes to room temperature, store in an air-tight container or plastic bag like zip lock and enjoy.
Notes | FAQ
- Adjust seasoning per taste and try out as my flavor combinations as you like.
- Use a nice, sharp potato slicer to get thin and crispy chips. If you cant find one, use a sharp knife to cut thin slices of the potato.
- Washing the potato slices in water will remove the excess starches on the surface and provides even browning while frying.
- Do not add wet slices of potato in hot oil. Dry them off completely before adding to hot oil.
- Feel free to use a deep fryer for frying instead of pan. But that would be best suited if making pounds of potato chips
- If you don't get Russet potatoes, you can try with any other variety of brown potato.
- Use any oil for frying - While I used Sunflower Oil, others like Canola Oil / Peanut Oil / Vegetable Oil should be ok to fry with.
- You can use the same technique to make sweet potato chips as well.