Golden Crispy Potato Chips (Printable version)

Crispy golden potato slices fried to perfection, seasoned for a tasty snack or side dish.

# List of ingredients:

→ 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. Using a mandoline slicer or sharp knife, slice them very thinly, approximately 1–2 millimeters thick.
02 - Place the sliced potatoes in a large bowl of cold water and soak for 10 minutes to remove excess starch.
03 - Drain the potato slices and thoroughly pat them dry with paper towels to remove all moisture.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
05 - Fry the potato slices in small batches, turning occasionally, for 2 to 3 minutes or until they are golden and crisp.
06 - Remove the chips with a slotted spoon and drain on paper towels. While hot, sprinkle with fine sea salt and optional seasonings.
07 - Serve immediately to enjoy optimal crispness.

# Expert Advice:

01 -
  • Theyre ridiculously crispy, way better than anything from a bag, and you control exactly how much salt goes on.
  • You can flavor them however you want: smoky, spicy, herby, or just plain salty and perfect.
  • Theyre gone in minutes, and everyone always asks how you made them so good.
02 -
  • If you skip the soaking step, the chips wont crisp up properly, theyll stay limp and oily.
  • Drying the slices completely is not optional, even a little moisture will cause the oil to bubble over and the chips to steam instead of fry.
  • Fry in small batches even if it feels slow, dumping too many in at once drops the oil temperature and you end up with greasy chips.
03 -
  • Use a thermometer to keep the oil at 175°C, too cool and theyll absorb oil, too hot and theyll burn before they crisp.
  • If you want them extra crunchy, fry them twice: once at a lower temperature to cook through, then again at a higher heat to crisp up.
  • A mandoline with a guard is worth it, I learned that the hard way with a bandaged thumb.

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