I love potato chips! Not the flavored ones (the flavors get more exotic each year, like Taco Flavor); just plain salty chips. Simple right?
These days potato chips don’t seem as simple as they should be. Exotic flavors aside they’re also packed with preservatives, I mean they do have to last thru shipping and sitting in the store until you get it home. And even then it can sit resealed in the bag for days depending on the humidity. So what happened to those simple natural chips that are crispy and salty? They’re pretty much a thing of the past unless you make them at home.
That’s pretty much what I’ve been doing since this Pandemic forced everyone to stay home and limit trips to the grocery store. With time on my hands and a bag of potatoes in the pantry I started making Homemade Potato Chips, and my they are delicious! We may never buy chips again!
Really it’s simple, just a bit tedious if you’re like me and make several bowlfuls. But they do store pretty well in ziplock bags, that is if you can keep enough to store. My family eats them as snacks and with their sandwiches.
All you need are 3 ingredients; potatoes, salt, and oil. I use olive oil, but Canola Oil works wells too. The trick is to heat the oil enough so that you flash fry the chips and you got to work fast so you don’t burn them. Oh, and if you really need them flavored you can toss them in garlic salt, or whatever seasoning you want as long as it’s dry. Or you can dip them in your favorite dip. But like I said I like mine just crispy and salty!
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6 Large Russet Potatoes
1/2 Cup Oil – more if you need it while frying
Sea Salt or seasonings of your choice
Scrub potatoes and peel (if you don’t want to peel them that’s ok too, just be sure they’re scrubbed clean)
Using a mandolin slicer shave the potatoes (you can choose the thickness, I prefer the thinnest setting; thicker chips don’t get very crispy and tend to get hard) If you don’t have a mandolin slicer any veggie slicer should work as long as it has a straight blade. Or if you prefer you can use a food processor just be sure you use the correct blade.
Place slices in a bowl of cold water to keep them from turning brown while you slice the rest of the potatoes.
Heat about 1/2″ oil in a large frying pan.
Place slices on paper towels – work in small batches to keep chips from burning and clumping together.
Pat chips dry – they don’t have to be bone dry just dry enough so they’re not dripping in water. Placing really wet chips in hot oil will cause the oil to pop and sizzle and may burn you.
Fry chips both sides until golden brown – about 45 seconds at most. Adjust heat if they start to burn.
Drain chips on a paper towel. Repeat until all chips are cooked.
Sprinkle with sea salt and gently toss chips to salt all the chips.
To store place in ziplock bags and keep at room temperature.