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Surely we can all agree the sound of crispy, crunchy, and salty potato chips is super addicting. Potato chips are one of the most popular snacks enjoyed around the world because of their savory, snackable nature. Although store-bought potato chips are delicious, there is nothing like some fresh, piping hot homemade potato chips – they are just so much better!
Growing up, my mom would make homemade potato chips at home when we got hungry later in the evening. It was the perfect snack. Back then, ketchup didn’t exist in Jordan, but my siblings and I would love eating them with some salt sprinkled on top. Within no time, the bowl of hot potato chips would be devoured by us hungry kids.
Most people would think that potato chips are hard to make, but they are actually super easy! Simply slice the potatoes so that they are super thin and fry them in hot oil. Once they have become golden-brown and crispy, sprinkle them with lots of salt.
If you have read my previous blog on how to make the perfect french fries, you will find that this recipe is very similar. This is because chips and french fries are prepared nearly the same way. They are just cut into different shapes!
How to Season Potato Chips?
There is nothing wrong with a batch of classic salted potato chips, but there are also many other ways you can season your chips! You can make whatever your favorite seasoning is at home and add anything you want to it. To make spicy potato chips seasoning, you may want to mix some combination of chili powder, brown sugar, smoked paprika, onion powder, garlic powder, cayenne, and cumin. By adjusting the amount of each of these seasonings, you can make yourself the perfect BBQ chips seasoning.
Why Do You Soak Potatoes Before Frying?
Soaking the potatoes before frying them will quickly remove the starch from the potatoes. This will help them become super crispy and prevent them from sticking together. You should soak them for at least 20 minutes for the best results.
Tips for the Best Homemade Potato Chips
Now that I have made plenty of batches of homemade potato chips, here are my top tips for getting the best results.
- I used Yukon potatoes, but use whatever potato you like. A russet potato works great too.
- Make sure to thoroughly wash the potatoes. If you are keeping the skin on, scrub them. If you don’t want the skin, you can peel the potatoes.
- I fry medium-sized potatoes since they seem to be a perfect size. When deciding how many potatoes I will need, I typically count one for each person. If you use a large russet potato, use one for two people as the serving size.
- I like to think that I have good knife skills, so I usually cut the potatoes with a knife. If you are worried about using a knife to thinly cut the potatoes, use a mandolin slicer to slice the potatoes. Using a mandolin will also make each potato slice come out to be the same size. This will help keep the same cooking time for each chip. The chips should be cut to about ⅛ of an inch thin.
- Before frying the potatoes, wash the sliced potatoes under cold water a few times, then soak them with salted cold water for 20 minutes.
- Bring a pot of water to boil, and add a tablespoon of vinegar. Then drain the potatoes from the salty water and add them to the boiling water. Boil for 4 minutes.
- Make sure you pat dry the boiled potato well and bring it to room temperature before you start the frying process.
- Get the frying oil to 375F using a thermometer. Once you add the dry boiled potatoes, the temperature will drop to 350. This will be the perfect temperature for frying potato chips.
Make the brine solution by mixing the cold water with one tablespoon of salt in a bowl.
Add the sliced potatoes to the brine and soak for 20 minutes.
For 4 minutes, stir a couple of times, remove the slices, and place on a paper towel to dry. Repeat until you finish with all the potatoes.
Heat a pot of oil to 375 F. Once the oil is hot, working in batches, drop the dried potato slices into the hot oil, don’t crowd. Let them fry for about 8 minutes until the potato slices get a nice caramelized color, but not dark brown.
Remove the chips and place them on a paper towel-lined plate.
Sprinkle it with some salt, and enjoy!
What to Serve With Potato Chips?
|4 potatoes of any kind. (I use yokan washed and peeled if you like)|
|Cold water for soaking|
|1 tablespoon salt|
|Water for boiling|
|2 tablespoons vinegar|
|Oil for frying (about 48 oz like canola or vegetable oil)|
|Salt to sprinkle|
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