Make Potato Chips With A Deep Fryer: A Quick Guide

Making potato chips in a deep fryer is a fun and easy process that can be done in ten simple steps. First, peel and thinly slice your potatoes. The thinner the potato slices, the crispier the chips will be. Next, place the slices in a bowl of cold water to prevent them from turning brown. After slicing all the potatoes, replace the water with fresh water, cover the bowl, and refrigerate for 30 minutes. This process helps remove the starch and makes the chips crispier. Drain and pat the slices dry. Heat oil in a deep fryer to 365°F. Place the potato slices in the hot oil and stir occasionally until they are golden brown. Remove the chips from the oil and place them on paper towels to drain. Season with salt or other desired seasonings. Enjoy your homemade potato chips!

Choosing the right potato

When it comes to making potato chips, not all potatoes are created equal. The best potatoes for chips are those with a high starch content, as this is what gives chips their crispy texture. Here are some factors to consider when choosing the right potato for making chips:

Starch Content

High-starch potatoes, such as Russet potatoes, tend to absorb more oil when fried, resulting in crispier chips that are less likely to become soggy. Russet potatoes are a good choice as they have a thick skin that can be removed before frying, and they have a light and fluffy texture after cooking.

Sugar Content

The sugar content of a potato can affect the taste of your chips. Some types of potatoes, such as sweet potatoes, are naturally sweeter than others. If you plan to add sugar to your chips, consider choosing a potato with a lower sugar content to avoid making them too sweet.

Water Content

Potatoes with a high water content, such as red potatoes, tend to absorb more oil when fried, resulting in crispier chips. On the other hand, potatoes with a lower water content, like Russet potatoes, absorb less oil, resulting in softer chips that may become soggy.

Texture and Taste

If you prefer chips with a thicker, more potato-y texture, Yukon Gold potatoes are a good option. They have a medium starch content, so they won't be as crispy as Russet potatoes, but they have a rich and buttery flavor.

Sweet potatoes are another option, offering a denser texture and a sweeter flavor.

Freshness

Regardless of the type of potato you choose, it is important to use fresh potatoes. Old potatoes have a higher water content, which can make your chips soggy.

Size and Shape

For deep-frying, it is important to cut your potatoes into even-sized pieces so they cook evenly. Uniformly sized potatoes will also help with the presentation of your chips, making them look more appealing.

Soaking

Before frying, it is recommended to soak your potato slices in cold water for at least 30 minutes to remove excess starch. This step will help you achieve crispier chips and prevent them from sticking together.

In summary, the best potato for making chips is one with a high starch content, such as a Russet potato, which will result in a crispy texture. For a thicker, more flavorful chip, Yukon Gold potatoes are a good alternative. Sweet potatoes are also a great choice for their sweet flavor and denser texture. Don't forget to consider the freshness and size of your potatoes, and don't skip the soaking step!

Slicing the potatoes

When using a mandolin, be sure to use the thin slice setting. You can experiment with different thicknesses, but thinner slices will result in crispier chips. It is also important to use the correct type of potato. Starchy potatoes such as Russets, Yukon Golds, or Huckleberry Golds are recommended, as they have a low moisture content which is ideal for frying.

As you slice the potatoes, place them in a bowl of cold or icy water to prevent them from turning brown. The water will become murky, so change it out for fresh water, cover the bowl, and refrigerate for about 30 minutes. Soaking the potatoes in water helps to remove the starch, which will make the chips crispier. You can also add vinegar to the water for even crispier chips. After soaking, drain the potatoes and rinse them several times with fresh water until the water runs clear. This step helps to remove any remaining starch.

Once the potatoes are rinsed, it is important to dry them thoroughly before frying. You can use paper towels or a clean kitchen towel to pat them dry. Allow the potatoes to air dry for at least 20 minutes to ensure they are completely dry before adding them to the hot oil.

Soaking the potatoes

Step 1: Slice the Potatoes

Use a mandolin slicer or a sharp knife to slice the potatoes as thinly and evenly as possible. A mandolin slicer is ideal for achieving consistent thinness, but a knife can also be used with a steady hand. The thinner the slices, the crispier the chips will be.

Step 2: Transfer Slices to Cold Water

As you slice the potatoes, place them in a large bowl of cold water. This will help prevent the potatoes from turning brown and will also start the process of removing excess starch. The water should be cold or icy to slow down enzymatic browning and to help keep the potatoes crisp.

Step 3: Soak in Water for 30 Minutes

Once all the potatoes are sliced, the water in the bowl will likely look murky due to the released starch. Drain this water and refill the bowl with fresh, cold water. Cover the bowl and place it in the refrigerator for about 30 minutes. Soaking the potatoes in water helps to further remove starch, which is key to achieving crispy chips.

Step 4: Rinse and Drain

After the potatoes have soaked, drain the water and rinse the potato slices under cold running water. You may need to repeat this rinsing process several times until the water runs clear, indicating that most of the excess starch has been removed.

Step 5: Optional – Soak in Vinegar Water

For even crispier chips, you can optionally soak the potatoes in vinegar water after the initial rinse. Return the rinsed potatoes to a bowl, cover them with distilled white vinegar and water, and let them sit for at least 30 minutes or up to 2 hours. The vinegar helps to slow down pectin dissolution, preventing over-browning and promoting crispiness.

Step 6: Pat Dry

After the final rinse or vinegar soak, it is important to thoroughly pat the potato slices dry with a clean cloth or paper towel. This step is crucial because adding wet potatoes to hot oil can cause dangerous splattering. It also ensures that the potatoes will fry properly and achieve the desired crispiness.

By following these steps, you will have properly soaked and prepared your potatoes for deep frying, setting yourself up for success in making delicious, crispy potato chips.

Frying the potatoes

First, you need to slice your potatoes. It is recommended to use a mandolin slicer to get them as thin and even as possible. You can also use a food processor with an adjustable blade, a sharp knife, or even a cheese slicer. The thinner the slices, the crispier the chips will be. However, if you are going for a thicker-cut chip, be aware that the frying temperature will need to be lower to avoid burning the outside while the inside remains raw.

Once you have your potato slices, place them in a bowl of cold or iced water as you work. This will help prevent browning and remove excess starch, which will make the potatoes crispier. You can also add vinegar to this water to help prevent over-browning and create an even crispier chip. After slicing, switch out the water, cover the bowl, and refrigerate for around 30 minutes.

Next, drain the water and rinse the potato slices under fresh, cold water. Repeat this process until the water runs clear. This step ensures that any remaining starch is removed. Pat the potato slices dry with a clean cloth or paper towel. It is important that they are thoroughly dried before the next step.

Now it's time to heat your oil. You can use a variety of high-temperature oils, such as peanut, safflower, corn, olive, vegetable, canola, or sunflower oil. Heat the oil in your deep fryer to between 300-375°F (185°C). The ideal temperature will depend on the thickness of your slices, with thicker slices requiring a lower temperature.

Once your oil is hot, carefully add the potato slices in small batches. Fry until the bubbles around the potatoes stop, indicating that all the moisture has been removed, and the potatoes are golden brown. This should take around 2-10 minutes, depending on the thickness of your slices and the temperature of your oil.

Remove the fried potatoes from the oil using a slotted spoon or a fine mesh strainer, and place them on a plate or sheet pan lined with paper towels to absorb the excess oil. Continue frying the remaining potatoes in batches, allowing the oil to reheat between batches.

Finally, season your potato chips as desired. Salt is a classic choice, but you can also get creative with seasonings like garlic powder, onion powder, chili powder, smoked paprika, ground mustard, or dried dill. Enjoy your homemade potato chips!

Seasoning the potatoes

There are a variety of seasonings that can be used. The most common is salt, which can be added to the chips as they are still hot, and will stick to the oil. Flaked sea salt, kosher salt, and table salt are all good options. You can also use flavoured salts, such as garlic salt or onion salt.

Other seasonings can be used in addition to, or instead of, salt. These include garlic powder, onion powder, chili powder, smoked paprika, ground mustard, dried dill, black pepper, and BBQ spice. You can also dip the chips in flavoured sour cream or your favourite dip.

• Garlic Mix: 2 teaspoons garlic powder and 2 teaspoons onion salt
• Ranch Mix: 1 Ranch packet and sea salt to taste
• Chili Mix: 2 teaspoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion salt, and 1 teaspoon ground mustard
• Dill Mix: Dried dill to taste and sea salt to taste

Frequently asked questions