Rating: 4.5 stars
221 Ratings
  • 5 star values: 171
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
8
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Transfer potato slices to a large bowl of cold water as you slice them.

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  • Drain the slices and rinse them under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.

  • Drain and rinse slices again. Pat dry.

  • Heat oil in a deep-fryer to 365 degrees F (185 degrees C).

  • Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.

  • Season potato chips with additional salt if desired.

Nutrition Facts

179 calories; protein 2.2g; carbohydrates 18.6g; fat 11.1g; sodium 2622.6mg. Full Nutrition
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