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Potato Chips

Never buy bagged chips again once you taste the deep, toasty taste of a homemade potato chip! The trick to making these perfectly crunchy is in the oil temperature and in pre-rinsing and drying the potato slices. #sonomnom4u #PotatoChips #vegetarian

  • 8 potatoes, peeled & sliced thin with a mandoline or sharp knife

  • oil for frying (peanut or canola work best)

  • salt for seasoning

Heat oil in deep fryer to 375°F


Scrub all the potatoes to get all dirt off the skins. Peel potatoes and slice them very thin using a very sharp knife or a mandoline.

Fill a very large bowl with ice cubes and water. Place sliced potatoes in a large strainer. Make sure the strainer fits inside the large ice water bowl. Rinse potatoes thoroughly in cold water and place the strainer inside ice water bowl. Let sit in ice water for about 10 minutes.

Strain potatoes and pour them out onto a large clean towel, place potatoes in a single layer and top them with another large clean towel to pat the potatoes dry. Dry the strainer completely and place all slices back in the strainer until it is time for them to go into the fryer.

In small batches (about 25 chips per batch), fry the potatoes until they become golden and float. Scoop them out individually and place on a paper towel to drain. Salt slightly. Potatoes all cook at different speeds so they won't all necessarilly be done at the same time.

Repeat frying until all slices are golden, salted and on the paper towel.

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