Deep-Frying Homemade Potato Chips: A Crispy, Golden Guide

Making homemade potato chips is a fun and easy process that yields a tasty, crispy, and customizable snack. The ingredients are simple: potatoes, oil, and salt. The process involves peeling and slicing the potatoes, soaking them in water, drying them, and then frying them in a deep fryer or heavy pan. The type of potato and oil used can vary based on preference, and additional seasonings can be added for extra flavor. Homemade potato chips are a great side dish for sandwiches, soups, or hamburgers, and they can be served fresh or stored for later.

Choosing the right potatoes

The type of potatoes you use can make or break your homemade potato chips. The best potatoes for homemade chips are floury and starchy, as these varieties are made for frying. Russet potatoes are a popular choice for homemade chips as they yield the crispiest, crunchiest results. Look for fresh, firm spuds that have not sprouted. If you're in the United Kingdom, Maris Piper potatoes are a good option.

However, don't be afraid to experiment with different varieties to find your favourite. Yukon Golds, Yellow Finns, Russian Red Fingerling, purple, and blue potatoes can all make delicious homemade chips. You can even try sweet potatoes for a striking and tasty alternative.

When it comes to quantity, a pound of russet potatoes or two pounds of unpeeled medium potatoes is typically enough to serve 7-8 people.

Before slicing, make sure to clean your potatoes thoroughly. You can choose to peel them or leave the skin on, which adds colour and a bit of texture to your chips.

Preparing the potatoes

Firstly, decide whether to peel the potatoes. Leaving the skin on adds colour and a bit of texture to the final chip, but you may prefer to peel them for a more classic, uniform look. If you do decide to peel them, make sure to scrub and rinse the potatoes first.

Next, slice the potatoes. Aim for even slices, as this will ensure they cook evenly. You can use a kitchen mandoline for this, or a sharp knife. Thickness is a matter of preference, but slices should be thin—about ⅛” thick or the thickness of a dime.

Once sliced, transfer the potatoes to a large bowl of cold water as you work. This will help to remove excess starch, which is key to achieving crispy chips. Drain the water and repeat the process until the water runs clear.

Now, return the potatoes to the bowl and cover them with a mixture of water and vinegar, or salted water. Allow them to sit for at least 30 minutes, or up to 2 hours. This step helps to remove even more starch and ensures crispy chips.

After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels. It is important to remove as much water as possible, as water can cause the oil to splatter, creating a mess and a potential safety hazard.

With the potatoes prepared, you are now ready to begin frying.

Soaking the potatoes

Preparing the Potatoes for Soaking

Start by rinsing and peeling your potatoes, unless you prefer to keep the peels on for a rustic look and added texture. Then, using a sharp knife, mandoline, or vegetable peeler, cut the potatoes into thin, even slices. The key here is to ensure that the slices are of uniform thickness to allow for even cooking. Don't worry too much about making them paper-thin; a thicker cut can also be delicious.

The Soaking Process

Transfer the sliced potatoes to a large bowl of cold water as you cut them. This initial soak helps to wash away the starch from the surface of the potatoes, which is essential for achieving maximum crispiness. Drain the first batch of water and repeat the process until the water runs clear. This may take a few rounds of rinsing and draining.

Next, return the potatoes to the bowl and cover them with a mixture of cold water and vinegar, or salty water. For every 6 cups of water, add 1/2 cup of distilled white vinegar or 3 tablespoons of salt. The salt or vinegar bath further ensures that your potato chips will be crispy. Allow the potatoes to soak for at least 30 minutes, but you can also let them sit for up to 2 hours for even better results.

Drying the Potatoes

After soaking, it's crucial to thoroughly pat the potatoes dry with a clean kitchen towel or paper towels. Any remaining water can cause the oil to splatter when frying, creating a mess and potentially causing burns. Dry potatoes will also cook faster and more evenly.

Frying the potatoes

Preparing the Oil:

Start by heating the oil in your deep fryer or heavy-bottomed skillet. The ideal amount of oil for frying is enough to cover the bottom of the skillet or about 1/2 inch to 4 inches in a deep fryer or pot. You can use a variety of oils, such as olive oil, avocado oil, peanut oil, refined coconut oil, vegetable oil, canola oil, grapeseed oil, or even lard. Heat the oil to a temperature between 300°F and 375°F. Use a deep-fry thermometer for accuracy if you have one.

Frying in Batches:

While the oil is heating, prepare your potato slices by rinsing and patting them dry. It is important to ensure that the slices are dry before adding them to the hot oil to prevent splattering and ensure even cooking. Once the oil is at the right temperature, carefully add the potato slices in small batches. Do not overcrowd the pan or fryer, as this will cause the oil temperature to drop and affect the crispiness of your chips. Use a spider or slotted spoon to gently lower the slices into the oil.

Cooking Time and Colour:

Cook the potato slices until they are golden brown and crisp. This should take approximately 3 to 5 minutes per batch, depending on the oil temperature and thickness of your slices. Stir or turn the slices occasionally to ensure even cooking on both sides. The oil will initially bubble around the slices, but as the moisture evaporates, the bubbling will subside, indicating that your chips are almost ready.

Removing and Draining:

Once the chips are golden and crisp, remove them from the oil using a slotted spoon or tongs. Allow some of the excess oil to drain off, then transfer the chips to a paper towel-lined plate or wire rack. It is important to absorb the excess oil to prevent the chips from becoming soggy. Alternatively, you can place a cooling rack over a baking sheet and transfer the chips to the rack to drain and cool.

Seasoning:

While the chips are still hot, sprinkle them with salt or your desired seasoning mix. You can use kosher salt, celery salt, garlic powder, black pepper, or any other spices you prefer. Toss the chips gently to ensure an even distribution of seasoning.

Cooling and Serving:

Allow the chips to cool completely to room temperature before serving. Homemade potato chips are best served fresh, but if you have any leftovers, store them in an airtight container at room temperature. They will stay crispy for up to two days.

Storing the potato chips

Once you've made your homemade potato chips, you'll want to ensure they stay crispy and fresh for as long as possible. Here are some detailed tips and instructions for storing your chips:

Cooling the Chips:

Before storing your chips, it is crucial to let them cool completely. Any residual heat will turn into moisture, leading to soggy chips. Place the chips on paper towels or a sheet pan lined with paper towels to absorb excess oil and help the cooling process.

Storage Container:

Use an airtight container, such as a resealable bag or a rigid container with a tight-fitting lid. Make sure the container is completely sealed each time you take out some chips to prevent moisture from getting in.

Storage Temperature and Location:

Store your chips at room temperature in a cool, dry place, such as a pantry. Avoid places with high humidity, as moisture can affect the crispiness of the chips.

Storage Time:

Homemade potato chips are best enjoyed within a week of preparation. However, if stored properly, they can last much longer. One source mentions finding month-old chips that were still delicious.

Other Tips:

• Use smaller containers so you don't constantly open one large container, letting in more moisture.
• Consider using silica gel packets in your containers to absorb any moisture.
• Experiment with blanching the chips before frying to extend their shelf life.

Frequently asked questions