Big Chips Recipe
Recipe information
Make Big Chips in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Potato Chips
Preparation
1. Prepare the Potatoes
Wash and scrub the Russet potatoes thoroughly. Pat them dry with a clean towel.
2. Slice the Potatoes
Using a mandoline slicer or a sharp knife, slice the potatoes into thick rounds, about 1/4 inch thick.
3. Soak the Slices
Place the potato slices in a large bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the chips crispier.
Cooking
4. Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Dry the Potato Slices
Drain the soaked potato slices and pat them dry with paper towels to remove excess moisture.
6. Fry the Chips
Carefully add a handful of potato slices to the hot oil, being careful not to overcrowd the pot. Fry them until golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate to drain excess oil.
7. Season the Chips
While the chips are still hot, sprinkle them with salt, paprika, garlic powder, and onion powder to taste. Toss gently to evenly coat the chips.
Serving
8. Serve the Chips
Transfer the chips to a serving bowl or plate and enjoy them immediately for the best crunch.
Local Coupons
No local coupons found for this recipe's ingredients.