Ditch the bag of store-bought potato chips for this homemade recipe whenever you’re craving a salty snack.
Okay, I have another splurge recipe for you: good old-fashioned homemade potato chips. While made with lots of oil, they make for a delicious side to your favorite burger or sandwich. Best of all, these potato chips aren’t overly processed with a litany of synthetic ingredients. I say, if you’re going to indulge, keep it simple and natural. Store-bought chips have nothing on these.
We’ll be using russet potatoes for this recipe, as they’re the ultimate chip for the crispy, light potato chip we all crave. This is because russets have a high starch content. When sliced correctly and fried to perfection, this results in a much crispier texture as compared to other potatoes.
The rest of the ingredients are simple: just oil and salt. What you get is a crispy, perfectly salty snack. This is a no-frills chip that doesn’t need much to taste amazing, though a savory dip wouldn’t be a bad idea.
Are Homemade Potato Chips Healthy?
Considering that these chips are fried in oil, they’re definitely not low-calorie. But as I said before, these chips are much better than the typical selection you find at your local grocery store. As long as you aren’t eating the whole batch, I’d say you’re golden. However, feel free to halve the salt if you’re watching the sodium.
Why Soak Potato Slices In Cold Water?
One of the key steps to making homemade potato chips is soaking the sliced potatoes in cold water. I know it’s a hassle, but this crucial step helps remove excess starch from the potato slices. The reason why you want to remove excess starch is simple: it makes for a better chip. Soaking ensures that your potato chips fry up more evenly and achieve that coveted crispy texture and golden hue we want to achieve. Just be sure to pat them dry afterward.
How Do I Store Leftovers?
Since these chips are homemade, they won’t last as long as your store-bought variety. They will grow soft after 1-2 days. My advice? Eat them right away. If you simply must save some leftovers for later, keep them in an airtight container at room temperature. You’ll need to first let the chips cool completely before storing, as well as make sure the container is properly sealed in order to keep moisture out. Any heat or moisture will result in a limp, soggy potato chip.
Serving Suggestions
These homemade potato chips will go well with an equally tasty sandwich, such as this mouthwatering Jalapeño Popper Burger With Ranch or a hearty Chicken Pesto Sandwich. Not in the mood for a sandwich? Try these chips with some buttermilk chicken tenders. I’ve even enjoyed these chips with Carrot Soup and a Healthy Chicken Cobb Salad.
Recipe
Ingredients
- 2 pounds russet potatoes
- 3 cups vegetable or canola oil
- 1-2 tablespoons salt
Instructions
- Peel the potatoes and thinly slice them using a mandoline slicer set to 1/16 – 1/8 of an inch thickness.
- Soak the potato slices in a large bowl of cold water with ice cubes for 30 minutes to remove excess starch.
- Prepare a large dish lined with a clean, absorbent kitchen towel for drying the potato slices.
- Rinse the potato slices and pat them dry thoroughly before transferring them to a separate bowl or plate for frying.
- Heat the oil in a large deep skillet to 350-365°F.
- Fry the potato slices in batches, stirring consistently, until they turn golden brown, about 3-4 minutes.
- Transfer the chips to a paper towel-lined cooling rack or plate, sprinkle with salt, and let them cool in a single layer.
- Once cooled, store the potato chips in an airtight container. DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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