An accompanying recipe for a cheese-topped taco bake casserole made with potato puffs, zesty tomatoes, and taco seasoning.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 4 medium potatoes, peeled and sliced paper-thin
- 3 tablespoons salt, plus more to taste
- 1 quart oil for deep frying
Instructions
- Transfer potato slices to a large bowl of cold water as you slice them.
- Drain slices and rinse 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
I Just would like to say Potato chips cost 7.00 for a small bag . A bag of potatoes cost 2.50. What do you think? I Loved Making them even better with my lunch the next day!! I give this 5 stars.
Just delicious. I didn’t make any changes.
This is the best homemade chip recipe! I use a mandolin to slice the potatoes, that way they are the same and cook evenly. When done, I give them a small sprinkle of sea salt. Thank you for this recipe!!
I don’t mind them hand cut a little thicker, but they do turn out more tender rather than crispy. If you have a mandolin slicer, they are fantastic for super thin sliced anything …. just watch your fingers! The brining makes these very flavourful.
I have tried to make homemade potato chips for over 20 years with no success. Until I found this recipe. So easy and so good.
I used a potato peeler to make thin slices.
Love the recipe. Made my own BBQ seasoning. Better than store bought.
I just need to buy different seasonings now! (Sour cream & onion, bbq, etc…)
5 stars for simplicity! My food processor died so I had to use the hand grater. One less thumb knuckle later… we have chips! 😀 Also, I just used an old pot (the one I use for chili) with a small bottle of virgin olive oil. Batches consisted of enough chips to cover 2 paper towels. 7 minutes per batch. Since this was a first time for me, I tested and noted times. Almost forgot – I had no way of measuring temperature either. Yes, I live in the past. I’ve just come to the future to post this review. Just let oil heat on med/high for about 5 min. Enjoy!
Came out great! Not sure if others said this but I just used a potato peeler to cut the chips. About as thin as you can get. Came out looking like store-bought only they tasted a thousand times better. Only challenge was not eating them all before serving them. I only ate about half which I thought was pretty impressive really.
A Disaster. I am not a novice in the kitchen. I followed the directions to the letter. By the time they became crispy enough to pass for what one would call a ‘potato chip’ .. they were far too dark to serve. There may be a good method out there somewhere.. This ain’t it.
Awesome recipe! Super easy too. I had the idea to look up how to make chips after accidentally slicing way too much potato for dinner and trying to figure out what else to do with the slices. This worked perfect.
I’ve never thought about putting salt in the water. I always wait until after they r fried and then sprinkle them with whatever homemade seasoning I have made. I can’t say whether this made any difference or not? I will say though that I usually rinse and repeat, rinse and repeat, rinse and repeat in ice cold water! I don’t want any starch in that water. yes they need to be sliced very thin like on the thinnest setting on your mandolin!
Followed recipe exact. Not too salty. The tip to make bbq chips w smoked paprika, garlic powder, salt, and sugar was INSANE!
Totally delicious and worth the bit of time and effort!
good but you gotta cut them mad thin
Use a mandolin!!! These are just as delicious the next day. I followed the directions and may never buy potato chips again! They were delicious even after two days in a zip lock on the counter! And took only 20 minutes hands on work to slice and fry (4 batches). Thank you!
Used russet potatos that I hand sliced and soaked them in half vinegar half water for about an hour. Vinegar flavor was subtle so I’m sure if I soaked them longer it would’ve been stronger. Seasoned some with salt and some with Cajun seasoning. Came out amazing and the kids loved them too. The whole family loved them actually! You really can’t go wrong with these, saves you a lot on chips.
This is an amazing recipe and tastes miraculous, I definitely recommend this recipe.
Absolutely perfect I think. I made it for my children and they like it very much. They did not wait until I roast them. Thanks for such a good recipe.
Love these. I added BBQ rub to the chips after they came out of the oil. Delicious BBQ chips they kids live them!!!