Description
Golden, ultra-crispy homemade potato crisps made from thinly sliced russet potatoes, fried to perfection and seasoned to taste. A simple, budget-friendly snack that delivers restaurant-quality crunch right from your kitchen.
Ingredients
- Russet Potatoes: 4 medium (about 1.5 pounds)
- Vegetable Oil: 4 cups (for frying)
- Sea Salt: 1 teaspoon, plus more to taste
- Cold Water: enough to soak potato slices (about 4 cups)
- Optional Seasonings: 1 teaspoon each (paprika, garlic powder, chili flakes, or dried herbs)
- Paper Towels or Wire Rack: for draining
Instructions
- Preheat Your Equipment: Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Combine Ingredients: Wash and peel potatoes if desired, then slice very thinly (about 1/16 inch) using a mandoline or sharp knife. Place slices in a large bowl of cold water and soak for at least 20 minutes to remove excess starch. Drain and pat slices completely dry with paper towels.
- Prepare Your Cooking Vessel: Line a tray with paper towels or set up a wire rack over a sheet pan to drain cooked crisps. Keep a thermometer handy to monitor oil temperature.
- Assemble the Dish: Working in small batches, gently add dried potato slices to the hot oil without overcrowding. Stir occasionally to prevent sticking and ensure even cooking.
- Cook to Perfection: Fry each batch 2 to 3 minutes, or until slices are golden and crisp. Maintain oil at 350°F (175°C) for consistent results.
- Finishing Touches: Use a slotted spoon to remove crisps and transfer to the paper towel or wire rack. Immediately sprinkle with sea salt and any optional seasonings while the crisps are still hot so the flavors adhere.
- Serve and Enjoy: Let crisps cool slightly to reach maximum crunch, then serve fresh. Store extras in an airtight container at room temperature.
Notes
- Soaking the potato slices removes excess starch and produces a better crunch.
- Fry in small batches to keep oil temperature steady and avoid soggy crisps.
- Season immediately after frying so salt and spices stick to the hot surface.
- To refresh stored crisps, warm them in a 300°F oven for 4 to 6 minutes.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 200
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: homemade potato crisps, potato chips, crunchy snack, fried potato, party snack, easy snack