Thin & Crispy Homemade Potato Chips
The key to perfectly Crispy Homemade Potato Chips is to soak them in water and distilled white vinegar before frying. This can be done up to 1 day in advance then fried to order. Sprinkle with Kosher salt and any additional flavorings, such as garlic, Parmesan, paprika, or fresh herbs. Or make them sweet by sprinkling with cinnamon and sugar instead! Easy, versatile, and so crunchy! Gluten-free, dairy-free.
Servings: 8 servings
Calories: 558kcal
Equipment
Ingredients
- 2-3 large Russet potatoes washed, peeled, and sliced into ⅛-1/16 inch rounds (we recommend using a mandoline for precision), about 1½-2 lbs
- ½ cup distilled white vinegar
- 6-8 cups light, neutral oil such as grapeseed oil, vegetable oil, avocado oil, or canola oil
- Kosher salt or other flavored salt, for seasoning (such as truffle salt)
- Other serving suggestions: chopped fresh herbs, chopped garlic, grated Parmesan, Old Bay seasoning, paprika, or go sweet with cinnamon and sugar
Instructions
- Rinse the potatoes. As soon as you thinly slice the potatoes, place them in a large bowl and cover with cool water. Drain the water, refill, and repeat until the water runs clear and you’ve released a lot of the excess starches. We recommend at least 4-5 rinses.
- Soak the potatoes. Cover the potatoes with cool water once more, then add about ½ cup of distilled white vinegar. Allow the potatoes to soak at room temperature for 1-2 hours. Alternatively, you can cover the potatoes and place them in a fridge 1 day in advance.
- Heat the oil. When ready to cook, begin heating the oil. Add enough oil in a large deep pot to go up about 3-4 inches. Set over medium-high heat until you reach between 300-325°F (149-163°C). This will take about 10 minutes.
- Dry the potatoes. As the oil comes up to temperature, drain and dry the potatoes very well. Place the potatoes on either a kitchen towel or multiple sheets of paper towels, ensuring they’re in an even, single layer, then place another kitchen towel (or paper towels) on top. Press down firmly to dry.
- Fry the potato chips. Working in batches, carefully lower about 20-30 potatoes at a time into the hot oil and fry, turning occasionally, until a light to medium golden brown, about 5-8 minutes per batch. Use a spider to carefully transfer the cooked potato chips to a paper towel lined wire rack. Note: smaller chips may cook more quickly than larger chips – remove them as best you can as they finish cooking. Immediately sprinkle with Kosher salt (or flavored salt), then repeat with remaining potatoes. Chips will continue to crisp as they cool. Serve immediately or enjoy within 1 day.
Notes
- Note: Nutrition facts are estimates and assume full oil usage.
- Make ahead: Chips are best fresh, but potatoes can be soaked in water and vinegar up to 1 day ahead.
- Storage: Cool completely, then store lined with paper towels for 2–3 days.
- Seasoning: Try truffle salt, garlic salt, onion salt, or ranch seasoning.
- Oil tip: Don’t use olive oil—it has too low a smoke point.
Nutrition
Calories: 558kcal | Carbohydrates: 17g | Protein: 2g | Fat: 55g | Saturated Fat: 5g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 9g | Sodium: 5mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
