Homemade Potato Chips
Published by William Morrow
For extra-special occasions, take the time to fry up a batch of potato chips. (For a rainbow of chips, make the carrot, parsnip, and beet variations too.) Here are a couple tips for chips: First, be sure to use starchy brown-skinned potatoes, the bigger and older the better. Second, do not try to cut the chips by hand—a mandoline or a similar slicer is imperative. And, finally, don’t salt the chips until just before serving, as the salt could wilt them.
Make-Ahead: The chips can be prepared up to 6 hours ahead.
Makes4 to 6 servings
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre, snack
Five Ingredients or LessYes
Taste and Texturecrisp, salty, savory
- 1 ½ pounds large baking (russet) potatoes, peeled
- Vegetable oil for deep-frying
- Salt to taste
2002 Rick Rodgers