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Craft the crispiest and most flavorful homemade potato chips with Yukon Gold potatoes, a hint of vinegar, and a sprinkle of salt. Perfect for snacking or impressing guests. Give it a try and share your chip-tastic moments with us!
Prep Time: 30 minutes.
Cook Time: 30 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 potatoes of any kind. (I use yokan washed and peeled if you like) | |
| Cold water (for soaking) and more for boiling | |
| 1 tablespoon salt | |
| 2 tablespoons vinegar | |
| Oil for frying (about 48 oz like canola or vegetable oil) | |
| Salt to sprinkle |
Preparation
1
Prep the Potatoes and Make the Brine
Make the brine by mixing cold water with 1 tablespoon of salt in a bowl. Slice the potatoes using a mandoline or a sharp knife into ⅛-inch thin chips. Rinse the slices under cold water a few times to remove excess starch.
Make the brine by mixing cold water with 1 tablespoon of salt in a bowl. Slice the potatoes using a mandoline or a sharp knife into ⅛-inch thin chips. Rinse the slices under cold water a few times to remove excess starch.
2
Soak and Parboil the Potatoes
Soak the sliced potatoes in the saltwater brine for 20 minutes. Meanwhile, bring a large pot of water to a boil and add 2 tablespoons of vinegar. Drain the soaked potatoes in batches and carefully add them to the boiling water.
Soak the sliced potatoes in the saltwater brine for 20 minutes. Meanwhile, bring a large pot of water to a boil and add 2 tablespoons of vinegar. Drain the soaked potatoes in batches and carefully add them to the boiling water.
3
Boil and Dry the Slices
Boil the potato slices for about 4 minutes, stirring occasionally to keep them from sticking. Once tender but still holding their shape, transfer them to a paper towel-lined surface to dry. Repeat with the remaining slices until all are done.
Boil the potato slices for about 4 minutes, stirring occasionally to keep them from sticking. Once tender but still holding their shape, transfer them to a paper towel-lined surface to dry. Repeat with the remaining slices until all are done.
4
Fry Until Golden Perfection
Heat a pot of oil to 375°F. Once it reaches temperature, carefully add the dried potato slices in small batches—don’t overcrowd the pot! Fry for about 8 minutes, or until the chips turn a beautiful golden caramel color. Keep an eye on them to prevent over-browning.
Heat a pot of oil to 375°F. Once it reaches temperature, carefully add the dried potato slices in small batches—don’t overcrowd the pot! Fry for about 8 minutes, or until the chips turn a beautiful golden caramel color. Keep an eye on them to prevent over-browning.
5
Drain & Get Ready to Season
Using a slotted spoon, remove the chips and transfer them to a paper towel-lined plate to drain off any excess oil. Let them cool slightly—this also helps them crisp up even more before seasoning!
Using a slotted spoon, remove the chips and transfer them to a paper towel-lined plate to drain off any excess oil. Let them cool slightly—this also helps them crisp up even more before seasoning!
6
Season & Serve
While the chips are still warm, sprinkle with salt—or get creative with sumac, za'atar, or your favorite spice blend. Serve immediately and enjoy every crispy bite!
While the chips are still warm, sprinkle with salt—or get creative with sumac, za'atar, or your favorite spice blend. Serve immediately and enjoy every crispy bite!