James Carrier
Yield
Makes about 2 appetizer servings per 8-ounce potato

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

How to Make It

Step 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.

Step 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.

Step 3

Sprinkle with salt and fresh-ground pepper.

Ratings & Reviews

ChelleyBones's Review

Scarlett007
January 20, 2011
I would make these chips again and again! They are easy enough to make and just require a watchful eye. These would be great with sandwiches at lunch or just as a snack. You can spice them up any way you wish. Check out my blog at: http://imapretendchef.blogspot.com/2011/01/potato-chips.html

Scarlett007's Review

ChelleyBones
August 25, 2009
Came out just great, easier to make than I thought they would be; definately make them again! Perfect with any snack, like sandwhiches for luch/dinner, manwhich night, or grill out times!