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Ingredients
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Potato Chips
Method
Preparation
- 1
Wash and Slice Potatoes
Thoroughly wash the Russet potatoes under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Using a sharp knife or a mandoline, slice the potatoes into thin rounds, about 1/8 inch thick. Place the potato slices in a bowl of cold water to prevent browning.
- 2
Soak and Drain
Let the potato slices soak in the cold water for at least 30 minutes. This helps to remove excess starch and makes the chips crispier. After soaking, drain the potato slices and pat them dry with paper towels to remove any excess moisture.
Frying
- 3
Heat the Oil
In a deep pot or heavy-bottomed pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature or test by dropping a small piece of potato into the oil; it should sizzle immediately.
- 4
Fry the Potato Slices
Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pot. Fry the slices for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the chips from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
- 5
Season the Chips
While the chips are still hot, sprinkle them with kosher salt, black pepper, and paprika to taste. Toss gently to ensure even coating of the seasoning.
Serving
- 6
Serve
Once all the potato slices have been fried and seasoned, serve the house-made potato chips warm or at room temperature in a large bowl. Enjoy them as a snack or side dish!