Deep River Potato Chips Recipe

Wash and Slice Potatoes

Begin by washing the Russet potatoes thoroughly under cold water to remove any dirt. Using a sharp knife or a mandoline, slice the potatoes into thin rounds, about 1/16 inch thick. Aim for uniform thickness to ensure even cooking.

Soak the Potato Slices

Place the sliced potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes. This step helps to remove excess starch and will result in crispier chips.

Prepare the Oil

In a deep fryer or a large heavy-bottomed pot, pour the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.

Drain and Dry Potatoes

Once the potatoes have soaked, drain them and pat them dry with paper towels. Make sure the slices are as dry as possible to prevent oil splatter.

Fry the Potato Slices

Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pot. Fry the potatoes for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the chips from the oil.

Drain and Season

Place the fried chips on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle sea salt, paprika, garlic powder, onion powder, and black pepper evenly over the chips. Adjust the seasoning to taste.

Serve and Enjoy

Once all the chips are fried and seasoned, serve them warm in a bowl. Enjoy your homemade Deep River Potato Chips as a snack or a delightful accompaniment to your favorite dip!