I have two major weaknesses in life. On the high-brow side, caviar is my favorite food. It’s not like I grew up eating caviar. However, once I got the taste for it, the good life opened up to me. But the second on my list of weaknesses is something that’s as American as can be, and was my favorite food growing up: the potato. I will take a potato in any form, shape, preparation, or dish. I’ve never met a potato I don’t like. As I’ve gotten older though, and my metabolism no longer supports a cheese-fries-for-lunch diet, I’ve had to limit my potatoes. Therefore, at home, spuds are often on their last leg when I give in to make them into a dish. That’s how I came up with this homemade potato chip recipe, which of course I shared with friends.
Let’s Talk About the Oil
The oil for this recipe needs to have a higher heat point, which means olive oil is out. The max heat point for olive oil is around 350 degrees Fahrenheit. However, for homemade potato chips, you’ll want oil that goes up to 375 degrees Fahrenheit. Also, olive oil is expensive; you can use sunflower, safflower, or avocado oil, which will go easier on the pocket. That is, of course, in addition to making a crispier potato chip. A note on avocado oil, which is a distinct oil for homemade potato chips. Avocado oil gives you a more dense potato chip, while sunflower oil makes chips as light as air. However, there’s a school of thought that says that avocado oil is healthier, so something to consider when you’re choosing your oil. For this recipe, I used avocado oil as that’s what I had on hand. I would actually switch out to a lighter oil for the next round.
Ingredients
4 large Russet or Yukon gold potatoes
Sunflower oil
Salt
Maldon sea salt for finishing
Ice water
Equipment
Mandolin
Heavy-bottom pot
Towels
Directions
Fill a large bowl with water, ice, and salt. The amount of salt should be similar to what you use when making pasta. The goal is to infuse the potatoes with salt flavor, so you only need a tiny pinch or no salt at all when the potato chips are cooked. Next, mandolin your potatoes; leave the skins on. Make sure that you set your mandolin to the thinnest setting possible so you have paper-thin potatoes. Place the mandolin potatoes in the iced salt water. Let sit for up to an hour.
It’s Time to Fry the Potatoes
In a heavy-bottomed pot like a Dutch oven or a fondue pot, fill to at least 4 inches with the oil of your choice. Bring your oil to about 375 degrees Fahrenheit. While your oil is heating up, drain the potatoes and lay them out on a cloth or paper towel. Place another towel on top and press out the water. You want the driest potatoes possible which will yield the crispiest potato chip.
In batches, add your potatoes to the pot either with tongs or a slotted spoon. Fry the potatoes until they are golden brown, and immediately place on a paper towel to drain the excess oil. If you would like to add some salt, this is the time to do it while the potatoes are still hot. Continue to fry the potatoes until you have all your spuds golden brown.
A Note About Air Frying Your Potatoes
It will be much healthier if you use an air fryer, though it’s not quite the same as frying your potatoes in oil. However, if a fried potato means that you can’t partake in potato chips, then an air fryer is a nice second alternative. It’s harder to have the same even golden crunch on an air-fried potato, but the air fryer will crisp those right up. If you choose to air fry your potatoes, spray a little cooking spray on them then pop them in the fryer for about 15 minutes at 375 degrees Fahrenheit.
Other Recipes You’ll Like
Caviar Potatoes
Modern Mashed Potatoes
Mashed Potatoes with Goat Cheese and Chives
FAQs
Q: What kind of potatoes should you use for this homemade potato chip recipe?
A: For this homemade potato chip recipe, you can use almost any type of potato, except for red potatoes, which have too much moisture.
Q: What is the secret to this homemade potato chip recipe?
A: The secret to this homemade potato chip recipe is to use a mandolin to get the most thin-cut chips. The second secret to this homemade potato chip recipe is to make sure all the moisture is squeezed out of your potatoes before you fry them.
Q: Do you fry or air fry the potatoes in this homemade potato chip recipe?
A: You can either fry or air fry the potatoes in this homemade potato chip recipe.
