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

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes about 2 appetizer servings per 8-ounce potato
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Sprinkle with salt and fresh-ground pepper.

Nutrition Facts

69 calories; calories from fat 59%; protein 2.5g; fat 4.6g; saturated fat 0.6g; carbohydrates 5.3g; fiber 2.6g; sodium 7.9mg.
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