Lay's Classic Potato Chips Party Size Recipe

Time1h

Serves8

13 oz

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Ingredients

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1
Wash and Slice Potatoes
Thoroughly wash the Russet potatoes under cold water to remove any dirt. Use a mandoline slicer or a sharp knife to slice the potatoes thinly, about 1/16 inch thick. Place the sliced potatoes in a bowl of cold water to prevent browning.
2
Dry the Potatoes
After soaking for 30 minutes, drain the potatoes and pat them dry with paper towels to remove excess moisture. This helps achieve a crispy texture.

3
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
4
Fry the Potatoes
Carefully add a handful of sliced potatoes to the hot oil, making sure not to overcrowd the pot. Fry until golden brown, about 3-4 minutes, stirring occasionally with a slotted spoon.
5
Drain and Season
Once the chips are golden brown, use the slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with salt to taste.

6
Cool the Chips
Allow the chips to cool completely on the paper towels. This will help them become even crispier.
7
Serve
Once cooled, transfer the chips to a serving bowl or store in an airtight container for up to one week. Enjoy your homemade Lay's Classic Potato Chips!