Why do my homemade potato chips turn brown?

Browning occurs when the natural sugars in potatoes caramelize during frying. For lighter colored chips, soak the sliced potatoes longer (up to 3 hours), changing the water once or twice to remove more sugars.

Can I make these potato chips ahead for a party?

Yes! Make them up to a day ahead, but wait until they're completely cool before storing in an airtight container. If they lose some crispness, refresh them in a 350°F oven for about 5 minutes before serving.

Is it necessary to use a mandoline slicer?

While not absolutely necessary, a mandoline slicer gives you the ultra-thin, uniform slices that are key to perfectly crispy chips. If using a knife, practice getting very thin, consistent slices, though it's significantly more challenging.

What's the best oil for frying potato chips?

Canola oil is ideal with its high smoke point and neutral flavor, but peanut oil also works excellently. Avoid olive oil, which has too low a smoke point and a strong flavor that can overpower the potatoes.

Crispy Homemade Potato Chips Recipe

Description

These crispy homemade potato chips are the perfect snack for any occasion! Thinly sliced russet potatoes are soaked, fried to golden perfection, and sprinkled with kosher salt for that classic crunch we all love. With just a few simple ingredients, you can prepare these addictive chips in no time. Great for parties, family snacks, or just indulging in something fresh and homemade.

Ingredients

Units Scale

Potatoes

2 pounds medium-sized russet potatoes, washed and scrubbed

Frying

Canola oil for frying

Seasoning

Kosher salt, to taste

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Instructions

Slice the potatoes
About an hour before cooking, take a mandoline on the thinnest setting and carefully slice the washed and scrubbed russet potatoes. Aim for even slices to ensure they cook evenly.
Soak the slices
Immediately place the thinly sliced potato rounds into a cold water-filled bowl. Let the bowl sit in the refrigerator for one hour. This step helps remove excess starch and ensures a crispier result.
Heat the oil
Pour canola oil into a heavy-bottom skillet or an electric deep fryer until it’s about 1-2 inches deep. Heat the oil over medium heat until it reaches 375°F (use a kitchen thermometer for accuracy).
Fry the chips
Remove about a dozen potato slices from the water and pat them dry thoroughly with a paper towel. Carefully and quickly place the slices into the hot oil. These cook within seconds, so use tongs to flip each chip as soon as it starts to brown.
Drain and season
With tongs, remove the chips when golden and let them drain on paper towels. Immediately sprinkle them lightly with kosher salt for the best flavor. Repeat the frying process with the remaining slices.
Serve and enjoy
Transfer the chips to a serving bowl, allow them to cool slightly, and enjoy your crispy homemade treat!

Notes

Feel free to experiment with different potato chip seasonings—paprika, garlic powder, or chili powder work great!
Always use Russet or baking potatoes for the best texture and flavor.
Soaking the potatoes for at least 1 hour is crucial to achieve ultimate crispiness.
A mandoline slicer is highly recommended for thin, even slices.
Ensure the slices are well dried before frying to prevent oil splatter.
You can easily double the recipe for larger gatherings or to save some for later.

Nutrition

Serving Size: 1 Serving
Calories: 200kcal
Sugar: 0g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg