Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

ALMALOU

Recipe Summary

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

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

Directions

Instructions Checklist
  • Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.

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  • Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Nutrition Facts

179 calories; protein 2.2g 4% DV; carbohydrates 18.6g 6% DV; fat 11.1g 17% DV; cholesterolmg; sodium 2622.6mg 105% DV. Full Nutrition

Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2007
I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. then dry well before frying. Tonight my wife dug some old potatoes out that had actually gotten eyes sprouting on them and they turned out better than fresh potatoes. The starch level was much lower and they turned out golden brown and crispy! thank you for the recipie! Read More
(397)

Most helpful critical review

Rating: 1 stars
06/04/2012
need to slice them thinner than you think. Read More
(7)
215 Ratings
  • 5 star values: 166
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/15/2007
I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. then dry well before frying. Tonight my wife dug some old potatoes out that had actually gotten eyes sprouting on them and they turned out better than fresh potatoes. The starch level was much lower and they turned out golden brown and crispy! thank you for the recipie! Read More
(397)
Rating: 5 stars
07/30/2004
Im sorry, but I have to say that my family didn't even get to try these. As fast as I was making them, I was eating them. The only problem that I came across with the recipie is my inability to slice anything paperthin. I did two half batches. One that followed the recipe, and the other one where instead of soaking the potatoes in water I soaked them in vinegar. Both turned out great. I only soaked the potatoes in vinegar for probably ten minutes max, as I felt too long may take away from the original taste. Thanks for the great recipe. I'm going to keep this on hand, and next time when I make them I will most definately make the batch a lot bigger. Read More
(173)
Rating: 5 stars
12/02/2005
I love this recipe, because it's basic enough to add to. I felt comfortable making changes to suit my taste. For example, i soaked the potatoes overnight in a solution half vinegar/water (I love vinegar chips). I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. Enjoyable and easy. Highly recommended. Read More
(165)
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Rating: 5 stars
04/09/2006
Incredible! I followed the recipe exactly. I used vegetable oil to fry these in. I used a slicer that has 5 slots on it- it is just like a flat cheese grater. It works great! Do make sure the potatoes you slice are paper thin. The whole "chip" will not get golden brown which is fine but as previous rating stated do wait for them to get a slight golden brown. I also have put these in a plastic bag to store them in. Use very very little salt if you resalt these after frying. These taste like Lays regular potato chips. Thank you sooo very much for this recipe! No more store bought potato chips for this family! Read More
(62)
Rating: 5 stars
03/24/2008
Fantastic! After using my French mandoline to slice 3 potatos to nearly transparent slices, it looked like more than enough chips. I reduced the salt to 2 tbls. These fried up beautifully. Only thing I'll change next time is to lightly salt them right out of the fryer. Also, I placed chips onto a paper-towel lined cookie sheet and kept in the oven at 275 degrees until all the batches were fried. Came to the table hot and crispy. Thanks! Read More
(57)
Rating: 5 stars
10/16/2004
I remember having these at home growing up.I just want to add be sure to blot-dry the potatoe slices to prevent oil splattering.We skipped the salt soak.The important thing is cold soak to rid of excess starch. Read More
(54)
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Rating: 5 stars
04/20/2008
Simply devine! I'd have to agree with the other cook who used the budded potatoes. I had a bag full that has started to grow little buds and hated to throw them away. My hubbie made these chips and they turned out devine! We didn't need to soak them because most of the starchiness had been used up when the potatoes started sprouting eyes. Read More
(54)
Rating: 5 stars
01/20/2006
where else but allrecipes would you find a recipe for potato chips, this one was great and came out nice and crunchy even though we(my boyfriend and i) could not get all of the chips paper thin we made all kinds of variations the first time because 4 potatoes turned out to be a lot of chips we did the original recipe with the salt we also did vinegar but that needs setting over night because it did not have a strong vinegar flavour after the hour. next we tried a blackpepper red pepper and garlic sesoning we found in the cupboard this one in my mind came out the best because it had a really intense flavour and thats the way we like it in the caribbean. the last one we tried was a mixture of maggie cubes the blackpepper garlic seasoning and barbeque seasoning that one is still in the fridge we already had enough chips and we were eating while they were frying.we put the leftovers in a zip lock bag and two days later we ate them and they tasted as if we just opened a bag of chips nice and crunchy. Read More
(40)
Rating: 5 stars
03/04/2006
We did a taste test between this recipe and the microwaved potato chip one. This recipe won hands down. We used regular vegetable oil with some sesame oil added for additional flavor. Very good recipe. Read More
(37)
Rating: 1 stars
06/04/2012
need to slice them thinner than you think. Read More
(7)