Homemade Potato Chips
This recipe guides you through making homemade potato chips using Yukon gold potatoes. Key steps include thinly slicing the potatoes with a mandoline, frying them in batches in hot peanut oil until golden brown and crispy, and seasoning them immediately upon removal from the fryer for a delicious, crunchy snack.
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Mandoline Slicer with straight blade attachment
- 1 Colander
- 1 Sheet Tray for draining chips
- 1 Paper Towels
Ingredients
Main
- Peanut oil for frying
- 1 1/2 pounds Yukon gold potatoes
- Salt and freshly ground black pepper
- Neely's BBQ Seasoning recipe follows
- 1 1/2 cups paprika
- 3/4 cup white sugar
- 3 3/4 tablespoons onion powder
Instructions
- Preheat peanut oil in deep-fryer to 375 degrees F.
- Peel potatoes and then slice into very thin 1/8-inch slices using a mandoline with a straight blade attachment. Keep potatoes in very cold water until ready to fry after cutting. Drain potatoes in a colander and blot dry with paper towels.
- Fry potatoes in batches, only a few at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove chips from the fryer and drain on a pepper towel lined sheet tray. Dust immediately with salt, pepper and Neely's BBQ seasoning, to taste.
Notes
Achieving perfectly crispy potato chips hinges on a few key factors. First, consistent, very thin slices are paramount; a mandoline is indispensable here. Second, soaking the sliced potatoes in cold water removes excess starch, preventing them from sticking together and contributing to a crisper final product. Most critically, dry the slices thoroughly before frying; any residual water will cause dangerous oil splatters and compromise crispiness. Finally, maintain the oil temperature diligently and fry in small batches to prevent the temperature from dropping, which leads to greasy, limp chips. Season immediately out of the fryer while still hot for best adherence.