Make Potato Chips Without A Fryer: Easy, Crispy, Homemade!

Making potato chips at home is a fun and easy process. While a deep fryer is the most common way to make potato chips, there are other methods to achieve the same delicious result. Here are some alternative ways to make potato chips without a fryer.

Soak potatoes to remove starch

Soaking potatoes in water before frying them is an important step in making homemade potato chips. This process helps to remove excess starch from the potatoes, which can prevent them from sticking together and becoming soggy. Not only does the excess starch cause the chips to stick together, but it can also cause premature browning and leave a bitter taste on the chips. Therefore, it is recommended to soak the potatoes in a bowl of ice water for at least 5 minutes or until the water runs clear, ensuring that most of the starch is removed.

After soaking, it is crucial to thoroughly dry the potatoes before proceeding to the frying step. Leaving the potatoes damp can affect the texture of the final product. To dry the potatoes, lay them out on a clean kitchen towel or paper towels and gently pat them dry. It is recommended to let them sit for about 20 minutes or until the outsides are completely dry before frying.

By taking the time to properly soak and dry the potatoes, you can help ensure that your homemade potato chips turn out crispy and delicious. This extra step is worth the effort and will make a noticeable difference in the final texture and taste of your chips.

In addition to soaking, another important factor in achieving the perfect homemade potato chips is the type of potatoes you use. Starchy potatoes, such as Russets, Yukon Golds, or Huckleberry Golds, are ideal for making chips because they have a lower moisture content, which is key for achieving the desired crispiness. On the other hand, waxy potatoes like red potatoes should be avoided, as their high moisture content can lead to soggy chips.

Dry potatoes thoroughly

Drying the potatoes is an important step in the process of making potato chips. After rinsing the starch off the potatoes, it is crucial to ensure that they are thoroughly dried before frying. Leaving the potatoes to sit on a clean kitchen towel for around 20 minutes will help to absorb any excess moisture. This step is key to achieving the desired crispiness of the final product.

When drying the potatoes, it is best to spread them out in a single layer on the towel. Covering them with another towel can help to pat them dry and ensure that all excess water is absorbed. It is important to be gentle during this process to avoid breaking the potato slices.

The drying process not only removes the water from the surface of the potatoes but also helps to prevent the chips from sticking together during frying. Additionally, it reduces the chances of premature browning, as excess starch on the outside of the chips can burn and leave a bitter taste.

Once the potatoes are dried, it is essential to proceed with the next steps in the recipe, such as heating the oil and frying the potatoes, to ensure that the potatoes do not reabsorb moisture and affect the crispiness of the final chips.

By taking the time to properly dry the potatoes, you will be one step closer to creating delicious, crispy, and homemade potato chips.

Use a high-temperature oil

A high-temperature oil is essential for making homemade potato chips. The oil needs to reach a high enough temperature to fry the potatoes without smoking. If the oil starts to smoke, this means it is burning and will impart a bitter taste to your chips.

Peanut oil, sunflower oil, vegetable oil, avocado oil, canola oil, refined coconut oil, and grass-fed beef tallow are all good options for frying your potato chips. These oils have high smoke points, which means they can withstand high temperatures without breaking down.

You will need enough oil to completely submerge the potato slices, so use a deep pan or skillet. A cast-iron pan is ideal for maintaining a consistent temperature. Heat the oil to around 300-375°F (150-190°C).

• Place the potato slices in the hot oil, working in batches to avoid overcrowding the pan.
• Fry for 2-3 minutes, or until the chips are golden brown.
• Remove the chips from the oil with a slotted spoon, mesh skimmer, or fine-mesh strainer.
• Place the fried chips on a paper towel-lined sheet pan to absorb any excess oil.
• Continue frying the remaining chips, making sure the oil stays at the right temperature.
• Sprinkle the chips with salt or your desired seasoning while they are still hot so that the seasoning sticks to the chips.

Using a high-temperature oil will ensure your homemade potato chips turn out crispy and delicious!

Add seasoning

Seasoning

The fun part about making your own potato chips is that you can experiment with different seasonings to find your favourite flavour combinations.

Salt

The most classic seasoning for potato chips is salt. You can use any type of salt you like, such as flaked sea salt, kosher salt, flavoured salts, or table salt. Make sure to add the salt while the chips are still hot so that it sticks to the potatoes.

Other seasonings

If you want to get more creative with your seasonings, here are some options:

• Parmesan and garlic powder
• Tajin, or your own blend of chilli powder, cumin, and lime juice
• Furikake (a Japanese seasoning made with sesame seeds and seaweed)
• Chopped fresh rosemary
• Any other fresh or dried herbs
• Homemade BBQ seasoning
• Garlic powder or onion powder
• Cayenne pepper or chilli powder
• Black pepper

Dips

You can also serve your homemade potato chips with dips:

• Ketchup
• Mayo
• Ranch
• Caramelized onion dip
• Buffalo chicken dip
• Beer dips
• Pico de gallo
• Hummus
• Rotel dip

Store in an airtight container

Once your homemade potato chips have cooled, it's time to store them. But first, you'll want to blot any excess oil with a paper towel. This will help ensure your chips stay crisp and not soggy.

Next, transfer the chips to an airtight container or zippered bag. It's important to make sure the container is completely sealed every time you take some out. Leaving them open for too long can let moisture in, which will make your chips soggy.

Store your chips in a cool, dry place, like a pantry, and aim to eat them within a week. If stored properly, they can last longer, but they're best enjoyed fresh!

Frequently asked questions