potatodeep friedamerican
Homestyle Potato Chips
Thinly sliced russet potatoes are soaked to remove excess starch, dried thoroughly and fried in small batches.
From YouTube · May 15, 2014
Thinly sliced russet potatoes are soaked to remove excess starch, dried thoroughly and fried in small batches.
40 min
Prep time
20 min
Cook time
1 hr
Total time
8 servings
Yield
Ingredients
4 ingredients- 4 medium russet potatoes, peeled and sliced paper-thin
- Cold water, for soaking and rinsing
- 3 tablespoons salt, plus more for serving
- 1 quart peanut, safflower, corn or vegetable oil, for deep-frying
Method
12 steps- Peel the potatoes and slice them into paper-thin rounds with a mandoline or food processor.
- Place each slice in cold water as it is cut to prevent browning.
- Drain and rinse the slices thoroughly.
- Refill the bowl with cold water, add 3 tablespoons salt and soak the potatoes for at least 30 minutes.
- Drain, rinse and drain the potatoes again to remove excess starch.
- Pat the slices completely dry with paper towels.
- Heat the frying oil to 365°F or 185°C.
- Fry the potato slices in small batches until crisp and golden.
- Remove with a slotted spoon and drain on paper towels.
- Allow the oil to return to temperature before each new batch.
- If needed, keep completed batches warm in a 275°F or 135°C oven.
- Season with additional salt and serve.
Recipe notes
Helpful tips
- Slice the potatoes as evenly and thinly as possible.
- Rinse away excess starch after soaking.
- Dry the slices completely to reduce dangerous splattering.
- Fry in small batches so the oil temperature stays stable.
Equipment
- Mandoline or food processor with slicing attachment
- Large bowl
- Deep fryer or large heavy pot
- Frying thermometer
- Slotted spoon
- Paper towels
Storage
Cool completely and store in an airtight container at room temperature. Refrigeration can make the chips lose crispness.
Additional tips
- Dry the potato slices thoroughly before frying and take care around hot oil.
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