Dreamy homemade potato chips

💙Why you'll love them

• Easy - they're SO SIMPLE to make, it's a cinch!
• Better than supermarket potato chips, both in terms of taste and health, since they're free from additives and preservatives!
• Economical - given the price of potatoes, you can make a lot more for a cheaper price.
• Versatile - I've given you many ideas below for customizing them to suit your tastes!

🥔Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes.

• Potatoes - I advise you to use Russet potatoes and to buy organic ones, as we won't peel them.
• Frying oil - I use sunflower oil, which stands up well to cooking.

🌶️Variations

Feel free to change this recipe to go with your tastes. I suggest several options:

• Paprika (smoked or classic) - add some for a more original flavor.
• Curry - sprinkle with curry powder for an exotic touch.
• Cayenne pepper - for spicy chips, add cayenne pepper.
• Garlic & herbs - mix garlic powder, rosemary and thyme for a Mediterranean flavor.
• Cheese - sprinkle with cheese such as Parmesan or cheddar for cheesy chips.
• Salt and vinegar - soak cut potatoes in a vinegar solution before frying for salt and vinegar potato chips.
• Fresh herbs - mix in finely chopped fresh herbs such as parsley, basil or coriander after cooking.
• Truffle and salt - add a small amount of truffle oil and a pinch of salt for a luxurious flavor.
• Lemon and pepper - add lemon zest and black pepper for a tangy, spicy touch.

This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

✨How to make these delicious potato chips?

Recipe details and quantities are in the recipe card below.

• Heat your frying oil in a large frying pan until it reaches 355°F/180°C. Meanwhile, cut your potatoes into very thin strips using a mandolin.

• Place in a large bowl with boiling water for 15 minutes. Rinse thoroughly to remove as much starch as possible.
• Dry well with a kitchen towel or paper towel: they must be perfectly dry to fry well.

• Fry for a few minutes - as soon as they turn brown, remove with a skimmer.

👩🏻‍🍳Chef's tips

1. Use a mandolin - this way, you'll get even, homogeneous slices that cook in the same amount of time. And it's much easier to use than a knife.
2. Soak them in boiling water for 30 minutes - this step is crucial, as it removes the starch from the potatoes (which makes them soft when cooked).
3. Rinse the potatoes well after soaking, to remove any remaining starch.
4. Dry the potatoes well with a clean kitchen towel or paper towel, otherwise they won't fry well.
5. Make several batches if necessary - you should only have one layer of potatoes when you cook them.
6. Don't wait - as soon as they're dry, go straight to cooking. Otherwise, they will soften.
7. Important if you're making several batches - place the batch waiting to be cooked on a rack with holes in it, above a plate. While they're waiting to be cooked, the potatoes will release liquid, and if you leave them in a bowl or salad bowl, they'll absorb this liquid, which will soften them.
8. Hot frying oil is crucial - make sure your oil is hot enough (355°F/180°C) before you put your chips in. The best way to tell if the oil is ready to use is to use a kitchen thermometer. You can also put a drop of water in the pan. If it sizzles, you can use it.
9. If your oil is too hot - it will first darken before turning black. Then the oil will burn and your chips will be overcooked.

💡Frequently Asked Questions

❄️Storage

Believe me, they're so delicious they'll be eaten in no time! They don't keep very well, and will soften over time.