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Homemade Potato Chips

Updated February 23, 2016

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

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party, game day

Recipe Coursehors d'oeuvre, snack

Equipmentmandoline

Five Ingredients or LessYes

Mealdinner

Taste and Texturecrisp, salty, savory

Ingredients

  • 1 ½ pounds large baking (russet) potatoes, peeled
  • Vegetable oil for deep-frying
  • Salt to taste

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