Home-Fried Potato Chips

Homemade potato chips are more work than buying a bag at the store, but we think the flavor is worth the extra effort.

By / Photography By | May 30, 2018

Ingredients

SERVINGS: 8 Serving(s)
  • 4 russet potatoes (leave unpeeled)
  • 3 cups oil, grapeseed or vegetable oil recommended
  • 1 tablespoon salt (Maldon or kosher salt)
  • 1 teaspoon white pepper

Preparation

Use a vegetable peeler to shave thin pieces of a russet potato (a mandoline or meat slicer on a very low/thin setting works too). Immediately place slices in a salted cold-water bath (mixture of 1 tablespoon salt to 2 quarts of water).

Allow potatoes to sit in salted water for 30 minutes. Combine salt and pepper in a small ramekin and evenly mix. Set aside.

Drain potatoes and rinse in cold water. Pat potatoes dry with a tea towel.

Divide potatoes into 4 batches. Bring oil to 335° in a heavy-bottom pot over medium heat. (If you don’t have a thermometer, test oil by placing a potato slice in oil. Potato should immediately begin sizzling.) Place potatoes into hot oil, 1 batch at a time. Using metal tongs, move them around so they don’t clump.

Once they begin to brown, turn them over and continue to fry until fully browned. When chips are cooked, remove from oil and cool on a plain metal surface, like a cookie sheet (not a paper towel).

Sprinkle with salt and white pepper mixture. Store in brown paper bag once fully cooled.

Related Stories & Recipes

Food for a Song

During summer, communities in Ventura County throw open their doors and invite everyone to come to their party. These outdoor community concerts offer a wide range of music styles, feel-good vibes and...

Rosemary Roasted Walnuts

These spiced walnuts are based on a recipe I tasted many years ago; however, I gave it my own twist with the mustard powder. This “secret ingredient” leaves people trying to identify the familiar yet ...

Caramelized Onion Dip

With the corn syrup and flavor enhancers of a prepared onion soup mix absent, this updated version of the classic onion dip lets the sweetness of the onions shine against the creamy tang of crème fraî...

Hummus-Inspired Southwest Dip

I brought together the Southwest flavors and textures that I love with the basics of the well-known Middle Eastern dip. Garbanzo beans are a great source of plant-based protein in this healthful vegan...

Pink Lemonade Bars

This recipe was a concept suggested by my angel mother Barb Sanchez, who says the lemon-raspberry combo perfectly fits the summer theme and offers the perfect balance of sweet and tart. She’s right, o...

Ingredients

SERVINGS: 8 Serving(s)
  • 4 russet potatoes (leave unpeeled)
  • 3 cups oil, grapeseed or vegetable oil recommended
  • 1 tablespoon salt (Maldon or kosher salt)
  • 1 teaspoon white pepper