The Perfect Homemade Potato Chip

These simple and easy homemade potato chips are delicious and always a crowd favorite. However, there are a couple of very important steps that must be followed to make sure they are perfectly crispy.

Tips for Making the Perfect Homemade Potato Chip

• Make sure the sliced potatoes are dry before frying. We use a salad spinner to spin all the water off of the chips, however you can pat them dry with paper towels.
• The oil temperature needs to be 350 degrees.
• The chips are good leftover the next day, however they do not keep much longer than that.

Ingredients

1.5 – 2 lbs Russet Potatoes
Arturo’s Grill Seasoning
Vegetable Oil

How to Make the Perfect Homemade Potato Chip

Begin by scrubbing the potatoes.

Slice thin, about a 1/16th of an inch, with a mandolin.

Rinse and drain till the rinse water is clear. It should take about three finesse.  This helps remove the excess starch in the potato.

Then spin the sliced potatoes with a salad spinner to remove all excess water. Or pat dry with a towel. A salad spinner works well but if you don’t have one a towel works too.

Fry batches of the chips in 350-degree oil until they are done or golden brown. Oil should be 2” deep in a heavy bottom pot or deep fryer.

Place the chips in a paper towel -ined bowl and toss to remove excess grease. Then season with Arturo’s grill seasoning lightly.

Homemade Potato Chips

These simple and easy homemade potato chips are delicious and always a crowd favorite. However, there are a couple very important steps that must be followed to make sure they are perfectly crispy. 

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Course Side Dish

Cuisine American

Ingredients

  

• 1.5 - 2 lbs Russet Potatoes
• Arturo's Grill Seasoning
• Vegetable Oil

Instructions

 

• Begin by scrubbing the potatoes. 
• Slice thin, about a 1/16th of an inch, with a mandolin. 
• Rinse and drain till the rinse water is clear. It should take about three finesse.  This helps remove the excess starch in the potato. 
• Then spin the sliced potatoes with a salad spinner to remove all excess water. Or pat dry with a towel. A salad spinner works well but if you don’t have one a towel works too. 
• Fry batches of the chips in 350-degree oil until they are done or golden brown. Oil should be 2” deep in a heavy bottom pot or deep fryer. 
• Place the chips in a paper towel-lined bowl and toss to remove excess grease. Then season with Arturo’s grill seasoning lightly.