Golden Crispy Homemade Potato Chips
Make Crispy Potato Chips: Savory and Salty, the Perfect Beer Snack!
Today, we’re making potato chips by thinly slicing potatoes and frying them until perfectly crisp. These homemade potato chips are a delightful snack and a fantastic accompaniment to any beverage, offering a satisfying crunch with a savory, salty flavor.
Ingredients- 4 medium potatoes
- Plenty of cooking oil (enough to submerge the potato slices)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, thinly slice the potatoes. You can peel them or leave the skin on, depending on your preference. Using a mandoline slicer or a vegetable peeler will make this process much easier and ensure uniform thickness. If you don’t have these tools, use a sharp knife to slice them as thinly and evenly as possible. The thinness of the slices is key to achieving maximum crispiness.
Step 2
Place the thinly sliced potatoes in a bowl of cold water and let them soak for about 5-10 minutes to remove excess starch. This step helps prevent the chips from sticking together and ensures a crispier texture. After soaking, drain the potato slices thoroughly in a colander. Then, pat them completely dry with paper towels. Water droplets on the potatoes can cause dangerous splattering when they hit hot oil and will prevent them from becoming crispy.
Step 3
Now, it’s time to fry the potatoes. Pour a generous amount of cooking oil into a deep pot or pan, enough to fully submerge the potato slices. Heat the oil over medium heat to approximately 180°C (350°F). If you don’t have a thermometer, test the oil temperature by dropping a small piece of potato slice; it should sizzle and bubble immediately. Fry the potato slices in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chips.
Step 4
As the potato slices fry, stir them occasionally to ensure they cook evenly. You may need to adjust the heat slightly. If the oil is too hot, the chips might brown too quickly on the outside while remaining undercooked inside. If they turn out a bit darker than expected, don’t worry – they will still taste delicious! The color can vary depending on the oil temperature and the type of potato used.
Step 5
Once the potato chips are golden brown and crispy, carefully remove them from the oil using a slotted spoon or spider strainer. Drain them on a wire rack or paper towels to absorb excess oil. While the chips are still hot, sprinkle them evenly with salt. The residual heat will help the salt adhere and dissolve slightly. For an extra flavor boost, you can add a pinch of black pepper or dried herbs. Mix gently, and your homemade potato chips are ready! Enjoy this simple and incredibly satisfying snack with your favorite drink.
