Homemade Potato Chips Recipe
Ingredients
- Potatoes: 4–5 large potatoes (firm varieties work best).
- Oil: Vegetable oil for deep frying (enough to submerge the slices).
- Seasoning:
- Fine salt.
- Optional: Paprika, garlic powder, or a little chili powder for extra kick.
- Water: A large bowl of cold water for rinsing.
Instructions
1. Slicing:
- Peel the potatoes (or leave the skin on for a rustic look, just wash them well).
- Slice the potatoes as thinly as possible. Sala recommends using a mandoline slicer to get uniform, paper-thin rounds.
2. Removing the Starch (Crucial Step):
- Place the potato slices in a large bowl of cold water.
- Rinse them thoroughly and change the water 2–3 times until the water remains clear. This removes the surface starch that causes chips to stick together and burn.
- Pro Tip: Sala sometimes adds a splash of vinegar or ice to the water to make the potatoes even firmer.
3. Drying:
- Drain the slices and lay them out on a clean kitchen towel or paper towels.
- Pat them dry completely. Water is the enemy of crispiness! If they are wet, they will steam instead of fry.
4. Frying:
- Heat the oil in a deep pan. To test if it’s ready, drop one slice in; it should sizzle and float immediately.
- Fry the chips in small batches. Do not overcrowd the pan, or the oil temperature will drop and the chips will be oily.
- Stir gently with a slotted spoon until they are golden brown and the bubbling subsides (which means the moisture is gone).
5. Seasoning:
- Remove the chips and place them on paper towels to drain excess oil.
- While they are still hot, sprinkle generously with salt and your chosen spices. This helps the seasoning stick to the chips