Munchos Crispy Snack Potato Crisps Recipe

Slice the Potatoes

Wash and peel the Russet potatoes. Use a mandoline slicer or a sharp knife to cut the potatoes into thin, even slices, about 1/16 inch thick.

Soak the Slices

Place the sliced potatoes in a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch, which helps achieve a crispier texture.

Dry the Slices

After soaking, drain the potato slices and pat them dry with paper towels to remove as much moisture as possible.

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). You can use a thermometer to check the temperature.

Fry the Potatoes

Carefully add a handful of the dried potato slices to the hot oil, making sure not to overcrowd the pot. Fry them for about 3-4 minutes or until they turn golden brown and crispy.

Drain and Season

Using a slotted spoon, remove the fried potato crisps from the oil and place them on a plate lined with paper towels to drain excess oil. While they're still hot, sprinkle with salt, paprika, garlic powder, onion powder, and black pepper to taste.

Cool and Store

Allow the crisps to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to a week.