Homemade Potato Chips

March 14 is national potato chip day. Try you hand at some homemade chips. The key is the thickness.

Servings: 8     Prep time: 40 min     Cooking time: 20 min
    Ready to eat in: 60 min
Utensils: Deep fryer, large mixing bowl, mandolin slicer, colander

Homemade Potato Chips
4 potatoes - medium or 12 boiling size
3 tbl salt
Seasoning - your choice - sea salt, garlic powder, onion powder, BBQ seasoning


Fill the mixing bowl full of cold water. Heat deep fryer to 365 F. Peel the potatoes and put into the cold water. The key to good chips is the thickness and hot oil. An adjustable mandolin slicer works the best, if not use the thinnest disk on your slicer. Slice the potatoes and immediately put the sliced potatoes in cold water. Drain into colander. Refill the mixing bowl with ice cold water and the salt, return the potatoes, very gently stir with your hand to sperate the slices. Let the potatoes stand in the salt water 30 min or more. Drain and rinse, turn out on a tea towel to absorb the excess water. Start frying in small batches, depending upon the size of your fryer. When the start to turn brown remove to paper towels, spread in a thin layer on the towels to cool and drain. Sprinkle lightly with your choice of seasoning. Use caution - potato chips have a lot of water in them and will cause the hot oil to splatter intensely, make sure there are no open flames near.

Alternative Recipe Ideas

  • I like the small potatoes with the peeling left on for an old fashioned taste.
  • Oils - palm, coconut or peanut
  • Oil storage - If you only use your deep fryer occasionally like us try this. When the oil has cooled to approx. 100 F strain it into a metal container with lid. We use a 1 gal stainless steel flour canister. Store in the freezer or refrigerator. This will extend the life of your oil considerably, plus it keeps it strained and cleaner. If you fry fish you really need a sperate batch of oil just for fish.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm