These simple and easy homemade potato chips are delicious and always a crowd favorite. However, a couple of very important steps must be followed to ensure 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.
Enter your email address and we will send this recipe to your mailbox for easy reference! Plus, we'll send you our latest recipes as soon as they're posted!
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 until the rinse water is clear. This should take about three minutes. This helps remove the excess starch from the potato.
Then, spin the sliced potatoes with a salad spinner to remove all excess water. You can also 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. The oil should be 2” deep in a heavy-bottom pot or deep fryer.
Place the chips in a bowl lined with paper towels and toss to remove excess grease. Then, season lightly with Arturo’s grill seasoning.
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.
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.
