Homemade Potato Chips

I'm back!!! Sorry to keep you guys waiting. I have been busy taking care of personal matters since my last post.

Today, we will be making potato chips!

Potato chips before getting fried.
What you will need:

  • Potatoes (of course!) ~1 to 3 lbs.
  • Salt
  • Your favorite seasoning (cajun, Old Bay, etc.)
  • Oil (Highly recommend using vegetable oil or corn oil)
These items are optional but could come in handy (and probably make your life super easier):
  • Electric deep fryer (I have the T-Fal Compact deep fryer)
  • Veggetti Pro (This one is the one with a hand crank)
Here's how to make it:
  1. Start off by peeling the skin off the potatoes. Once you finished peeling them, put them into a bowl of cold water. This is to help clean off excess starch.
  2. After cleaning off the excess starch, make sure you pat the potato dry. By doing this, it will prevent the potatoes from slipping when you are cutting.
  3. If you are using the Veggetti Pro, make sure you are using the ribbon slice blade. Follow the directions on the owners manual for the Veggetti Pro. If you are not using the Veggetti Pro, slice your potatoes to the desired thickness. The thinner the slices are, the quicker it will cook and the crisper the chips will be.
  4. For this part, I used salt to help remove any excess water from the potato. Careful not to over-salt the potatoes if you are planning to use a seasoning. Let the potatoes sit for about 10-15 minutes to get most of the water out. Drain.
  5. In the meantime, if you are using an electric deep fryer, begin setting it up (pour the oil in, heat it up based on the owner's manual). Keep checking on the potatoes for any water and drain. Pat dry.
  6. If you plan on using seasoning, now will be the chance to put it in. The amount of seasoning will vary from person to person. If you want a strong flavor, I suggest you go to town with the seasoning. Also, this will be a good opportunity to explore and mix different seasonings to make your potato chips unique. I used Old Bay Seasoning (I'm a Maryland girl by the way), garlic powder, and a Japanese chili powder.
  7. Once your oil is heated up, begin the cooking. Make sure that the potatoes are almost dry before putting it in the hot oil. The last thing you want is a trip to the ER.
  8. Let the potatoes fry the potatoes in the oil for about 5-6 minutes or until golden brown. 
  9. Once golden brown, take the chip out of the oil and let it drain. Have a heat-resistant container ready to put the chips inside. I suggest to line the container up with paper towel to soak up any excess oil. Let it cool.
  10. Once cooled, enjoy your potato chips.
TIPS:
  • If your electric deep fryer comes with a basket, use it! It will make putting in and taking out the potato chips a lot easier.
  • As a reminder: HOT OIL AND WATER DO NOT MIX! 
  • If you think the potato is not completely cooked, put it back into the deep fryer and fry for another minute. 
  • If you used the Veggetti Pro, there will be some potatoes left over. Use them up. Season them and fry them. 
  • If you are making a lot of potato chips, do it in small batches at a time. This will help cook the potatoes evenly. 


The finished product. I obviously made them "extra" crispy.
Potato Chips in the process

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