Perfectly Crispy Homemade Potato Chips
Servings: 6
Calories: 368kcal
Ditch the store-bought bags for these shatteringly crisp, Perfectly Crispy Homemade Potato Chips! A simple vinegar soak is the secret to their golden color and ultimate crunch. Salty, addictive, and 100% Loon-approved, they are the perfect companion for any sandwich or dip.
Print Recipe
Equipment
- mandolin
- bowl of soaking potato slices
- pot for oil or deep-fryer
Ingredients
- 3 to 4 russet potatoes sliced on the thinnest setting on your mandolin
- water for rinsing and soaking
- 2 tablespoon distilled white vinegar
- peanut oil or canola, sunflower, or vegetable
- fine sea salt
- coarse sea salt for extra garnish, optional
- Cajun remoulade
Instructions
- Place the thinly sliced potatoes in a large bowl and cover with cool tap water. Swish the potatoes around in the water, helping to remove some of the starch. Use one hand to hold the potatoes in place and tilt the bowl to drain the water into the sink. Repeat this process 2 ot 3 more times until the water is clear.3 to 4 russet potatoes, water
- Drain the potatoes into a colander. Add the potatoes back into the bowl and cover them with cool water. Use your hands (or a large wooden spoon) to stir in the vinegar. Let the potatoes rest in the vinegar water for 45 minutes to 1 hour.2 tablespoon distilled white vinegar
- Heat the oil (about 2 to 3 inches deep) in a large, sturdy skillet or deep-fryer to 350°F. A high-heat thermometer (or a candy thermometer) will help you maintain a consistent oil temperature.peanut oil
- Working in batches, dry the potato slices in a clean, dry kitchen towel (or paper towels). You must get the slices completely dry. If they are wet (or even damp), they won't crisp up and could be soggy.
- Carefully lower the dried potato slices into the hot oil (working in batches). Use a metal slotted spoon or a metal spider to move the chips around in the hot oil gently. Remove the chips as they are beginning to brown (some may brown a little more quickly than others). This will take about 3 to 5 minutes. Crank the heat up when you add the potatoes because the slices will bring the temperature of the oil down significantly.
- Place the chips on a baking rack that is in a foil-lined baking sheet (this makes clean-up easy). Immediately sprinkle the fine sea salt over the chips. Repeat until all chips have been fried.fine sea salt
- Serve warm or at room temperature, garnished with a sprinkle of coarse sea salt and Cajun remoulade (if desired).coarse sea salt, Cajun remoulade
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Safety First: When using a mandoline to get those paper-thin slices, always use the safety guard! We want crispy chips, not a "Loon-sized" injury.
- The Right Spud: Russet potatoes are the gold standard for this recipe. Their high starch content is what creates that light, airy, and "shatteringly" crisp texture.
- Don’t Skip the Soak: The vinegar soak is the secret to success. It removes excess starch and reinforces the potato's structure, allowing it to get perfectly crunchy without burning.
- Bone Dry is Key: Ensure the potato slices are completely dry before frying. Any moisture left on the surface will cause the oil to splatter, preventing the chips from reaching maximum crispiness.
- Monitor the Heat: Use a deep-fry thermometer to keep your oil at a steady 350°F. If the oil gets too cold, the chips will be greasy; if it’s too hot, they’ll burn before they crisp.
- Season Immediately: Always salt your chips as soon as they come out of the oil. The residual heat and oil help the fine sea salt adhere perfectly to every curve.
- Storage: Store leftovers in an airtight container or a sealed zip-top bag at room temperature for up to 5 days. If they lose their snap, just pop them in a 300°F oven for a few minutes to refresh them!
Nutrition
Calories: 368kcal | Carbohydrates: 19g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 5mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg