Potato Chips

Potato Chips Recipe
James Carrier
Skip the bag and make potato chips at home with this easy recipe. Four ingredients and a slicer are all you need.

Yield:

Makes about 2 appetizer servings per 8-ounce potato

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 59 %
Protein 2.5 g
Fat 4.6 g
Satfat 0.6 g
Carbohydrate 5.3 g
Fiber 2.6 g
Sodium 7.9 mg
Cholesterol 0.0 mg

Ingredients

Russet or Yukon Gold potatoes (peeled or scrubbed)
Vegetable oil
salt
fresh-ground black pepper

Preparation

1. Adjust a slicer to thinnest setting (1/16 or 1/32 in.) and place over a large bowl of cold water. Using the safety guard, slice russet or Yukon Gold potatoes (peeled or scrubbed) into water. Let soak 10 minutes; rinse slices and blot completely dry with paper towels.

2. Heat 2 inches of vegetable oil in a 4- to 5-quart pan over medium-high heat to 380°. Fry potatoes in batches (do not overcrowd pan), stirring occasionally to separate and submerge slices, until crisp and golden, 1 1/2 to 2 minutes for 1/32-inch-thick slices, 3 1/2 to 4 1/2 minutes for 1/16-inch-thick slices. Using a slotted spoon, transfer to paper towels to drain. Let oil return to 380° between batches.

3. Sprinkle with salt and fresh-ground pepper.

Note:

April 2003
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