House Made Chips Recipe

Preparation

1. 1

   Prepare the Potatoes

   Wash and peel the Russet potatoes. Slice them thinly using a mandoline slicer or a sharp knife, about 1/8 inch thick.

2. 2

   Soak the Potato Slices

   Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.

3. 3

   Drain and Dry

   After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

4. 4

   Heat the Oil

   In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the proper temperature.

5. 5

   Fry the Chips

   Carefully add a handful of potato slices to the hot oil, frying in batches to avoid overcrowding. Fry the chips for about 3-4 minutes or until they turn golden brown and crispy.

6. 6

   Drain and Season

   Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle the chips with salt, paprika, garlic powder, and black pepper to taste.

7. 7

   Serve

   Allow the chips to cool slightly before serving. They can be enjoyed plain or with your favorite dipping sauce.