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The Perfect Homemade Potato Chip

June 19, 2020 by Wrenn Leave a Comment

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. 
Print Recipe Pin Recipe
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.

Filed Under: Uncategorized Tagged With: homemade potato chips, how to, how too, potato chips

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Hi! We are Arturo and Wrenn! We like to gather around our table for fancy looking, but easy to make home cooked meals.

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