Homemade Potato Chips
The salty crunchiness leaves me craving more of these delicious potato chips. I think the trick is to cut them very thin and a mandolin helps with this.
Servings 4 Servings
Ingredients
Ingredients:
- 2 lbs russet potatoes sliced 1/8" thick (peeled or unpeeled, its up to you)
- 1 1/2 cups canola oil for frying
- Salt and freshly ground pepper
Instructions
- Heat the oil over med-high heat in a 2 qt sauce pan.
- Cook potatoes in batches until golden brown and crispy. About 6 minutes.
- Remove the chips from the oil onto a paper towel lined plate. (Note: I got a nifty little bamboo skimmer for a bridal shower present and I suggest using something similar to that to remove the chips from the oil, this results in less greasy potato chips.)
- Season immediately with salt and pepper. You want the chips to be hot so that the spices will adhere to them better. Serve.
Notes
These are so yummy and crunchy and not to mention easy to make, that I never have to buy potato chips at the grocery store anymore. They are also great because you can play around with any kind of spices that you want, you can add a little Cajun seasoning or for something truly different, try a sprinkling a little curry powder over the hot chips. Enjoy!