potato chips
Thinly sliced potatoes that are deep-fried or baked until crispy, often seasoned with salt or various flavorings.
Instructions
- Wash and peel the potatoes. Using a mandoline or a very sharp knife, slice the potatoes into very thin, even slices, about 1/8 inch (3mm) thick.
- Place the potato slices in a large bowl of cold water to remove excess starch. Let them soak for at least 30 minutes, changing the water once or twice.
- After soaking, drain the potatoes and thoroughly pat them dry with paper towels or a clean kitchen towel to remove as much moisture as possible.
- In a large, deep pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Carefully add a small batch of potato slices to the hot oil, ensuring they are not overcrowded. Fry for 3-5 minutes or until golden brown and crispy, stirring occasionally.
- Using a slotted spoon, transfer the fried potato chips to a baking sheet or plate lined with paper towels to drain excess oil. Immediately sprinkle with salt and any additional seasonings you like.
- Repeat the frying process with the remaining potato slices, ensuring the oil returns to 350°F (175°C) between batches.
- Once all the chips are fried and seasoned, let them cool completely to maintain their crispiness.
- Serve the potato chips immediately, or store them in an airtight container at room temperature for up to 3 days.
Ingredients
Nutritional Information & Health Goals
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