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Homestyle Potato Chips

Homestyle Potato Chips

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ALMALOU

Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2623 mg
  • 105%

Based on a 2,000 calorie diet

Directions

  1. Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  2. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
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Reviews

CMATLOCK
309
2/15/2007

I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. then dry well before frying. Tonight my wife dug some old potatoes out that had actually gotten eyes sprouting on them and they turned out better than fresh potatoes. The starch level was much lower and they turned out golden brown and crispy! thank you for the recipie!

Jay
138
7/30/2004

Im sorry, but I have to say that my family didn't even get to try these. As fast as I was making them, I was eating them. The only problem that I came across with the recipie is my inability to slice anything paperthin. I did two half batches. One that followed the recipe, and the other one where instead of soaking the potatoes in water I soaked them in vinegar. Both turned out great. I only soaked the potatoes in vinegar for probably ten minutes max, as I felt too long may take away from the original taste. Thanks for the great recipe. I'm going to keep this on hand, and next time when I make them I will most definately make the batch a lot bigger.

Chicken_Livers_Stink
128
12/2/2005

I love this recipe, because it's basic enough to add to. I felt comfortable making changes to suit my taste. For example, i soaked the potatoes overnight in a solution half vinegar/water (I love vinegar chips). I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. Enjoyable and easy. Highly recommended.