Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Ingredients
- medium potatoes, peeled and sliced paper-thin: 4 piece
- salt, plus more: 3 Tbsp (to taste)
- quart oil for deep frying: 1 piece
Metric Conversion
Stages of cooking
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Transfer potato slices to a large bowl of cold water as you slice them.
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Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
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Drain and rinse slices again. Pat dry.
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Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
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Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
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Season potato chips with additional salt if desired. Niharika Tyagi
