Golden Crispy Potato Chips (Printable)
Crispy golden potato slices fried to perfection, perfect for snacking or alongside meals.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
→ Oil & Seasoning
02 - 4 cups vegetable oil (for frying)
03 - 1 teaspoon fine sea salt
04 - Optional: 1/2 teaspoon smoked paprika or garlic powder
# Directions:
01 - Wash and peel the potatoes, then slice them thinly (about 1/16 inch) using a mandoline or a sharp knife.
02 - Place the potato slices in a bowl of cold water and soak for 10 minutes to remove excess starch.
03 - Drain and thoroughly pat the potato slices dry with kitchen towels.
04 - Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
05 - Fry the potato slices in small batches, turning occasionally, for 2 to 3 minutes or until golden and crisp.
06 - Remove the chips using a slotted spoon and drain on paper towels.
07 - While still hot, sprinkle the chips with sea salt and optional seasonings as desired.
08 - Serve immediately to maintain optimal crunch.
# Expert Advice:
01 -
- They stay crisp for hours if you manage not to eat them all at once.
- You control the salt and seasoning, so every batch tastes exactly how you want it.
- The smell of hot oil and potatoes turns your kitchen into the best corner chippy.
02 -
- If you skip drying the potatoes thoroughly, they'll sputter dangerously in the oil and turn out limp instead of crisp.
- Frying too many slices at once drops the oil temperature and makes them greasy rather than golden.
03 -
- Keep a close eye on the oil temperature, too hot and they'll burn before crisping, too cool and they'll soak up grease.
- Season the chips the second they come out of the oil so the salt actually sticks instead of falling to the bottom of the bowl.