Homemade Potato Chips are so incredibly easy to make, you’ll find yourself frying some up next time you are craving chips!
I’m pretty sure my family needs to take out stock in a chip company – maybe Uncle Shmo (hint…hint…) can help us out! But, seriously, we do love us some potato chips, and these homemade chips stay crispy much longer than the store-bought varieties. Plus, did I mention how stinkin’ easy these babies are to make?
To make homemade potato chips, you’ll need a couple tools; a spider or a slotted spoon, a mandoline and a large pot (or deep fryer) to cook in. If you don’t already own a mandoline, you can very carefully slice the potatoes into thin chips, but they will cook unevenly, and will probably frustrate you to no end, making you never, ever want to make chips again! We have a traditional countertop mandoline, and it works fantastic! I just get a little nervous because changing the blade can be dangerous. But, recently, DJ and I were watching HSN, and they had this nifty little handheld mandoline, and let me tell you what – this thing is AH-MAZING! It’s only $30, and it slices, juliennes and cuts all sorts of different thicknesses – even for french fries! So simple and easy to use, and the protective guard is even a lemon juicer. It’s pretty damn cool if I don’t say so my self! Check it out here:
Homemade chips are delicious just on their own, or make a great appetizer. Serve them along side some homemade French Onion Dip
(recipe coming tomorrow) for an easy, budget-friendly snack! Here is how you make them:
1 lb Yukon gold potatoes, unpeeled
In a heavy dutch oven or a deep frying pan, heat oil to 400 degrees.
Wash potatoes, and very carefully slice using a mandoline into chips. The thicker you slice the chips, the longer they will take to cook.
Soak potatoes in cold water for 10 minutes to release any extra starch, and to get perfectly golden chips. Drain and dry on a clean kitchen towel.
Working in batches lower sliced potatoes into the oil using a slotted spoon or spider. Cook for about 5 minutes, stirring them around the pot once.
Remove with a slotted spoon and drain on a plate lined with paper towels. Immediately sprinkle with salt.
I told you it was simple! Once your chips are drained, and cooled down, store any leftovers (as if you’ll have them) in a ziplock bag or tupperware to keep their freshness!
Want the free printable version? Click the link below for a PDF version.