Homemade potato chips are better than store bought 😉
- 250g Potatoes
- 1 tsp salt
- 1 liter water (or more)
- Wash your potatoes thoroughly.
- Peel each potato.
- If you don’t have a food processor, use a peeler instead to slice each potato thinly and evenly. Be careful.
- In a big bowl pour water and add salt. Stir until the salt dissolves.
- Put the sliced potatoes making sure that each piece is submerged in the water. Let sit for 30 minutes to 45 minutes. Drain and rinse.
- Line a tray with paper towels then create layers of potatoes (in single layer) then paper towel, until all the chips are placed in the tray and covered with paper towel. This way the towel will absorb the liquid from the potatoes and will give you a crispy chips.
- Once the potatoes are dry. Cook them in a way you prefer, you can bake them at 400F until brown or deep fry the chips in batch (handful per batch)
TO FRY :
- Prepare your pan with high side or dutch oven, put oil up to 3 inch high (assuming your pan is 10″ high) and preheat to 350F or until nice and hot.
- Click here for tips on deep frying.
- Fry your chips until its color is like “lay’s chips” or until golden brown.
- Do not leave your chips while frying. Using a slotted spoon, transfer the chips in a lined bowl to absorb esxcess oil.
- The oil will bubble up fast once you put your chips, so make sure you use a pan with HIGH SIDES. In case of overflow, immediately remove your pan from the stove and put a plate under your pan to catch the HOT OIL. Once it stops from overflowing, wipe the side and bottom of the pan then return the pan to the stove and continue cooking.
- Overflowing happens when your put too much oil and the side is not high enough and when you put your chips while its still wet. So make sure you dry your chips well before you fry them. It’s okay if it’s still damp but not wet.