Crispy Homemade Potato Chips (Print Version)

Golden, ultra-crispy potato chips made from scratch with simple seasonings for irresistible crunch.

# What You'll Need:

01 - 4 medium russet potatoes (about 1.75 pounds), scrubbed

02 - 1 teaspoon fine sea salt, plus more to taste

03 - 0.5 teaspoon freshly ground black pepper (optional)

04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)

01 - Using a mandoline or sharp knife, slice the potatoes into very thin rounds about 1/16 to 1/8 inch thick.

02 - Rinse the potato slices in cold water to remove excess starch, then drain and pat thoroughly dry with clean kitchen towels or paper towels.

03 - Heat the oil in a deep, heavy-bottomed pan or deep fryer to 340°F.

04 - Working in small batches, carefully add potato slices to the hot oil. Fry for 2-3 minutes, turning occasionally, until golden and crisp.

05 - Remove chips using a slotted spoon and drain on a paper towel-lined tray. Immediately sprinkle with sea salt and pepper if using.

06 - Allow to cool completely for maximum crispness. Store in an airtight container if not serving immediately.

01 -

These chips shatter with that satisfying crunch you can only get fresh from the fryer
Once you nail the technique,you will never go back to store bought again

02 -

Overcrowding the pan drops the oil temperature and creates soggy chips,so work in small batches
Drying the potato slices completely makes the difference between okay and restaurant quality crunch

03 -

Keep a spare bowl of cold water nearby while slicing,drop slices in immediately to prevent browning
Test one chip first to gauge your oil temperature,adjust heat between batches as needed