Is there anything better than crispy, homemade potato chips?
I could stuff my face with these babies all day long! They’re crunchy and fried just to the perfect golden brown, sprinkled with sea salt and served while still hot. Does it get any better than that?!? Plus, these keep their signature crunch for way longer than store bought! And so easy to make!
To start, you’ll need three to four russet potatoes, washed and unpeeled. You could for sure peel these, but I find it totally unnecessary and the peel adds great flavor. After you’ve cleaned your potatoes, simply slice into 1/4″ thick slices. I used a mandoline because it’s so much easier than doing it by hand plus it also ensures that your chips will be the same thickness and will cook at the same speed. You can pick up a mandoline at any kitchen supply store.
Once you’ve cut all your potatoes into slices, put them in a large bowl and fill it with cold water. Gently stir (I used my hands) to release the starch from the potatoes. Your water will become a little cloudy, once it is, drain and repeat three more times or until the water runs clean.
As soon as you have clear water, add 1/2 cup distilled white vinegar and six cups of water (or enough to cover potatoes) to the bowl with the potatoes. Let the potato slices sit at room temperature in this mixture for at least 3o minutes or up to 2 hours. This vinegar soak ensures a crispy end product (no one wants to eat limp chips!). Drain, pat dry and start getting ready to fry these slices into chips.
Fill a medium, heavy pot with a frying thermometer attached to the side with oil to 300 degrees. I used one quart of vegetable oil, but depending on your pot you may want to use more or less. You should have about 4″ of oil to fry your chips.
Working in batches fry the potatoes. You’ll want to occassionally turn the chips with slotted spoon or spider. Once the chips turn a golden brown, transfer to paper towel lined wire rack and season with salt or whatever your taste buds desire.
It’s essential to return the oil to 300 degrees before each batch so that you get crispy chips each time. I did four batches, but again this will depend on your pot size. The wider the pot, the larger your batch will be, but you want to be careful not to overcrowd so that all the chips can cook evenly.
Chips can be made up to six hours ahead of time and kept at room temperature. After that, store in an airtight container for as long as the chips hold the crunch.
This are a perfect make-ahead snack for game day, parties or just to have around the house. Tomorrow I’m sharing a super delicious dinner you can make with these too!
Now you know the secret to foolproof homemade potato chips that are a for sure crowd pleaser!
- 3-4 russet potatoes
- ½ cup distilled white vinegar
- 1 quart vegetable oil
- salt or your desired chip seasoning
- Wash potatoes and slice ¼" thick.
- Place potatoes in a large bowl and fill with water. Stir gently until starch begins to release. Drain water. Repeat this until water runs clear.
- Once the water runs clean. add ½" cup vinegar plus 6 cups of water (or enough to cover potatoes) to the bowl with the potatoes.Let sit at least 30 minutes or at least 2 hours.
- Once potatoes have sat in vinegar mixture, drain and pat dry.
- In a large heavy pot with a fry thermometer attached, add oil and heat to 300 degrees. Working in batches, fry potatoes, stirring occasionally until potatoes are golden brown. Once the potatoes are golden brown, transfer to a paper towel lined wire rack and season with salt or desired season.
- Continue cooking chips in batches, returning oil to 300 degrees each time.