Homemade Potato Chips Recipe - The Daily Meal (2024)

Recipes Appetizers And Snacks

Cecilia Ryu/Daily Meal

ByCecilia RyuandDaily Meal Staff|Nov. 6, 2022 11:30 am EST

Whether you are in the mood for a sandwich, burger, salad, or any other main course, potato chips always make a great addition to serve as a side to any meal, and they also stand on their own as an ideal snack. There's just something so tasty about the thin crunchiness and saltiness of a potato chip that makes it impossible to only eat a few!

Recipe developer Cecilia Ryu delivers this simple homemade recipe that will change the way that you eat your chips from now on. "The best part of this recipe is that it only needs 3 ingredients! And who doesn't have potatoes, oil and salt in their pantry?" Ryu says. She also does a great job of explaining why these are better than what you'd get at big-box stores. "Homemade are better than store bought for many reasons. First, they have a distinct healthier and fresher flavor," Ryu says. "Second, you can adjust the salt to your taste and also the thickness of the potato chip. I like mine slightly thicker than the usual potato chip, whereas my family likes them thin and crispy."

Keep reading to find out how to make these killer chips.

Cecilia Ryu/The Daily Meal

This recipe is simple because you only need three ingredients to make it! Head to the store and get russet potatoes, canola oil, and salt. Once you have those items, you can make these tasty homemade potato chips.

Cecilia Ryu/Daily Meal

Grab your potatoes and remove the skin with the help of a potato peeler. Once you've peeled all the potatoes, select a cutting board and sharp knife and slice the potatoes as thinly as you can. If you have one, you could also use a mandolin instead. Just make sure that it's on the thinnest setting.

Cecilia Ryu/Daily Meal

Select a large bowl and add the potato slices first. Then, fill the bowl with enough water to cover all the potatoes. Use your hands to separate the potatoes in the water, if any stick together.

Let the potatoes soak for about 30 minutes in the water bath. "It is very important not to skip the step of soaking the potato slices in cold water," Ryu notes. "Soaking the potato slices in cold water drains out the excess starch from the potatoes and ensures a crispier chip. It is also important to dry them thoroughly. This will also ensure a crispier chip."

Cecilia Ryu/Daily Meal

Once your 30-minute timer goes off, pour the potatoes and water into a colander to drain.

Then, take out a baking sheet and line it with paper towels. Add the potato slices on top of the paper towels in a single layer and use additional paper towels to pat dry the potatoes and remove the excess moisture. Continue until all the potatoes are thoroughly dried.

Cecilia Ryu/Daily Meal

To cook the potatoes, you will need a large, heavy-bottomed pot. Place it on your stove and add in the canola oil.

Turn the heat to medium-high and wait until the oil reaches a temperature of 350 F. When it does, add a few potato slices at a time and stir gently. Fry them for about 4-5 minutes, until they reach a nice golden brown color. "Remember these fry up very quickly so keep an eye on them when frying," Ryu says.

Use a slotted spoon to remove the potatoes and transfer them to a drying rack to let any excess moisture drip off.

Cecilia Ryu/Daily Meal

While the chips are still hot, season with salt to taste. These are best when served fresh and hot. They make a great snack or side, and Ryu provides a few of her favorite ways to serve these chips."You can serve with fish and chips, burgers or sandwiches, and of course as a snack," she notes.

And, you can always make extra if you'd like!"These will keep for 2-3 days in an airtight container. Be sure to package them once they have fully cooled," Ryu shares.

Ingredients

• 4 medium russet potatoes
• 5 cups canola oil
• salt, to taste

Directions

1. Peel the potatoes. Set a mandolin on its thinnest setting and slice the potatoes. Alternatively, use a sharp knife to slice the potatoes into thin rounds.
2. In a large bowl, add the potato slices and fill with enough cold water to cover. Using your hands, separate any slices that are sticking together. Soak for 30 minutes.
3. Drain the slices in a colander. Line a baking sheet with paper towel and place the drained potato slices in a single layer. Pat dry with paper towels. Continue until all the potato slices are dried.
4. In a Dutch oven or large heavy-bottomed pot, add the oil. Heat over medium-high until the temperature reaches 350 F. Add the potato slices in batches and stir gently. Fry until golden brown, approximately 4-5 minutes, and using a slotted spoon or spider, transfer the potato slices to a drying rack to drain any excess oil.
5. Sprinkle with salt while hot. Serve immediately.