Potato Chips
Be sure to dry the potato slices well before frying. Wet potatoes may stick together and cause the oil to splatter.
Ingredients
- 2 quarts canola oil
- 1 lb. Yukon Gold potatoes, peeled
- Salt, to taste
Directions
Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.
In a deep fryer, heat the oil to 350°F. Line a baking sheet with paper towels.
Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving.
If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day. Serves 4 to 6.
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Rated 5 out of
5
by
jcr91730 from
Easy and Delicious.
This potato chip recipe is extremely easy and I've never made a bad batch. The potato chips are crispy and far superior to anything you'll buy in a store. Season them according to the recipe or add your own blend. A word of advice, however...make sure your potato slices are relatively dry and consider a splatter guard for your cooking pot or skillet. These will make a bit of a mess if you're not paying attention. Otherwise, the potato chips are a guaranteed hit!
Date published: 2022-11-21