Homemade Potato Chips

Passaggi6

1. 1

   Passaggio 1. Peel and slice potatoes

   Peel the potatoes and slice them very thinly. I recommend using a mandoline slicer for even slices.

   A mandoline slicer helps get uniform thickness for even cooking.

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2. 2

   Passaggio 2. Rinse the slices

   Rinse the potato slices 3–4 times, or until the water runs clear.

   This removes excess starch and helps the chips get crispier.

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3. 3

   Passaggio 3. Drain and dry

   Drain and dry them very well before frying.

   Completely dry slices prevent oil splatter and ensure crispiness.

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4. 4

   Passaggio 4. Fry until golden

   Fry in hot oil until golden and crispy.

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5. 5

   Passaggio 5. Season and cool

   Drain the chips, season with salt, and let them cool completely.

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6. 6

   Passaggio 6. Store the chips

   Once cooled, you can store them in airtight bags or containers.

   Only store when completely cool to maintain crispiness.