Potato Chips (Homemade Thin & Crispy)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesPotatoChipsFromScratchHomemadeFriedCrunchyClassicSnack
Nutrition (per serving)
150Calories
2 gProtein
17 gCarbs
9 gFat
0 gSugar
400 mgSalt
Ingredients
- 4–5 (≈1 kg) Large russet potatoes
- 1.5–2 liters Vegetable oil (for frying)
- to taste Sea salt
Method
- Peel potatoes → slice very thinly (1–2 mm) using mandoline or sharp knife (uniform thickness is key).
- Place slices in large bowl of cold water → soak 30 minutes (removes excess starch for crispiness) → change water 2–3 times.
- Drain slices → pat completely dry with paper towels (very important to avoid oil splatter).
- Heat oil in deep pot to 175–180 °C (350–360 °F) — test with small slice (should sizzle immediately).
- Fry slices in small batches 2–4 minutes → flip halfway → fry until golden brown and crisp.
- Remove with slotted spoon → drain on paper towels → sprinkle with salt immediately while hot.
- Cool completely → store in airtight container up to 1 week.
- Serve plain or with dip — thin, crispy homemade potato chips.
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