Potato Chips Recipe

Inspired by Pumphouse

Time1h

Serves4

Make Potato Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Potatoes
Wash the Russet potatoes under cold water to remove any dirt. Use a vegetable peeler or a knife to peel the skin off the potatoes. If you prefer skin-on chips, you can skip this step.
2
Slice the Potatoes
Using a sharp knife or a mandoline slicer, slice the potatoes into thin rounds, around 1/8 inch thick. Make sure the slices are uniform for even cooking.
3
Soak the Potato 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 will help achieve crispiness.

4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.
5
Dry the Potato Slices
After soaking, drain the potato slices and pat them dry with paper towels. Make sure they are as dry as possible to prevent splattering when frying.
6
Fry the Potato Chips
Carefully add a handful of potato slices to the hot oil, avoiding overcrowding. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally with a slotted spoon.
7
Drain and Season
Once the chips are done frying, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle with salt, paprika, garlic powder, and black pepper to taste.

8
Serve the Chips
Once all the potato slices are fried and seasoned, serve immediately for the best crunch. Enjoy your homemade potato chips as a snack or with your favorite dip!