Homemade Potato Chips
Frying up fresh potato chips is easier than you might think and our incredibly crispy variety beats anything you can buy in a bag.
- 3 russet potatoes, peeled
- 1 quart vegetable oil
- Kosher or sea salt
- Prep the potatoes—Slice potatoes about 1/8” thick with mandoline or food processor. Place in large bowl, cover with water, and stir to release starch. Drain and repeat rinsing until water runs clear. Return potatoes to bowl and add enough water to cover by an inch or two. Let potatoes soak for at least half an hour. Drain and pat dry.
- Prepare to fry—Pour about 3 inches of oil in a heavy saucepan and heat over medium high until oil reaches 350°F.
- Fry the chips—Fry potatoes in small batches (a few handfuls), turning occasionally, until evenly brown and crispy—about 2 to 3 minutes per batch. Return oil to 350°F between batches, adding additional oil, as needed. Use a slotted spoon or spider to transfer cooked chips to a paper towel-lined plate to drain. Season generously with salt. Allow chips to cool for 30 minutes before eating.
For the crispiest chips—rinse and soak sliced potatoes to remove starch, then get them as dry as possible before frying.