Potato Chips: The Crispy, Crunchy Snack America Loves
Potato chips. Just saying the words makes my mouth water. That salty, crunchy, can’t-have-just-one snack has been a part of American life for generations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: lunch
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 large russet potatoes
- 2 cups vegetable oil (or any frying oil)
- Salt (to taste)
- Optional seasonings (garlic powder, paprika, ranch seasoning—get creative!)
Instructions
1.Slice the potatoes super thin (a mandoline slicer is your best friend here).
2.Soak the slices in cold water for 30 minutes—this removes excess starch and makes them crispier.
3.Dry them completely with a paper towel. Any water left = hot oil disaster.
4.Heat the oil in a deep pan to about 350°F.
5.Fry in small batches until golden brown (about 2-3 minutes per batch).
6.Drain on paper towels and immediately sprinkle with salt or seasoning.
Try not to eat them all at once. (Good luck with that.)
Notes
Use a mandoline slicer – Thin, even slices = better crunch!
Soak in cold water – This removes excess starch and prevents sogginess.
Dry completely – Wet potatoes + hot oil = disaster. Pat them super dry.
Fry in small batches – Overcrowding cools the oil and makes chips greasy.
Season immediately – Sprinkle salt or seasonings while they’re still hot for max flavor.
Try different oils – Peanut or sunflower oil gives the best crunch!
Re-crisp stale chips – Pop them in the oven at 300°F for a few minutes to bring them back to life.
Nutrition
- Serving Size: 1 cup of chips
- Calories: 220
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
Keywords: Homemade potato chips recipe, potato chips
Find it online: https://recipesandchill.com/homemade-potato-chips/