Homestyle Potato Chips Recipe

I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. then dry well before frying. Tonight my wife dug some old potatoes out that had actually gotten eyes sprouting on them and they turned out better than fresh potatoes. The starch level was much lower and they turned out golden brown and crispy! thank you for the recipie!

I live in an area of the world where I can't just run out and by a mandolin or a food processor, or even a potato peeler. I was envious of all the reviewers who were raving about these chips. Then I remembered that I had a Ginsu knife and I thought I'd give it a try. Well, the Ginsu knife worked wonders! Only half the chips ended up on the plate... it was one for the cook, one for you, one for the cook, one for you. They were delicious. However, I need some tips on keeping them crisp. After they cooled, the chips were limp. I tried heating them in the oven. I tried cooking them longer, cooking at a higher heat, cooking at a lower heat, drying them on a towel, on a cooling rack... all with the same results. The only way I could enjoy a crispy chip was to eat them immediately from the fryer... which wasn't so bad!! I live in a very humid climate. Any ideas??

I just made these for the first time, and I kept it simple, but I wanted to pass on the technique that I used: I washed and removed eyes from 4 red potatoes, but did not peel them. Some of my taters were sprouting from their eyes already. I sliced them with my pampered chef mandoline slicer, so it only has the one thin slicing blade. I soaked the slices in cold water, changed the water several times, and the last soaking I added a hefty amount of salt. Rinsed them again, laid the slices on kitchen cloths/paper towels, and patted them dry. I heated my 10-inch cast iron frying pan, added about 1/2 cup canola oil, and brought it up to heat (level 8 out of 10 on a gas stove). I added potato slices so they could float freely side-by-side, not stacked on top of each other. I found that using 2 long-tined dinner forks were perfect for moving them, turning them, and removing them to a waiting paper-toweled cookie sheet, where I sprinkled them with salt. They were delicious! The first bunch were probably undercooked, as I was afraid of burning them, but the later batches were crispy on the edges, barely soft in the middle, perfect! I will make these again! I wish I had some malt vinegar to sprinkle over them right now!

This is the best basic potato chip recipe. I did make some some changes as most people do. I sliced them on my cheap mandolin on the thinnest setting, perfect by my standards for chips. I soaked them in a sugar/hottest tap water mix for a good 10 minutes, drained and rinsed. Then returned to a ice cold salt water bath for 30 minutes. Drain, rinse, and dry thoroughly. Fry as instructed, however, remove to a cooling rack so they don't sit in the oil dripping off. After all are done, fry once more for a minute or so for the super extra crispy.

I used peanut oil and a mandolin to slice the potatoes extra thin and soaked in cold water 20 minutes and then dried well. This made wonderful chips which after pulling out of the oil and allowing the oil to drip off onto a paper towel I sprinkled salt and a cajun spice mix that I made on top. Wonderful home made chips, everyone enjoyed them. There was not one left.

This was my first time trying homemade chips, as well as using my new fryer! I also used potatoes that had started to "eye", and I had them in water for only about 20 minutes before towel drying them and frying. I also did not soak them in salt water, just tap water. I don't have a special tool for slicing them, so I used a potato peeler to make the slices. For us, this was the perfect consistency and chip size. I fried each batch for six minutes, and it was perfectly golden/brown. I put them onto a plate with a towel, and then salted them immediately. My whole family devoured them! My six year old daughter said that they were the best chips she'd ever eaten. Really great!

These chips turned out awesome. I only had small red potatoes but they worked amazing for this recipe. I let them soak in warm salt water for 1 hour before rinsing them, and dried them out for half an hour. They turned out super crisp, and I made them real thin with my food processor which is a MAJOR plus. Overall, this is one of the best recipes for potato chips I have ever made, and my family sure seemed to enjoy them too!

Used russet potatos that I hand sliced and soaked them in half vinegar half water for about an hour. Vinegar flavor was subtle so I’m sure if I soaked them longer it would’ve been stronger. Seasoned some with salt and some with Cajun seasoning. Came out amazing and the kids loved them too. The whole family loved them actually! You really can’t go wrong with these, saves you a lot on chips.

These chips came out great. I have a good mandalin so they were nice and thin and I added some vinegar to the final rinse to avoid potatoes going brown. I also spread them all out on a towel to dry them out a bit for about 30 minutes on a hot day. Next time I will add vinegar and salt to the final rinse and not rinse after that

I hand sliced the potatoes very thin with a filet knife, skins on (I prefer them this way) and rinsed until the water was clear then soaked them in cold water, no salt, for a few hours. Patted them dry on paper towels before frying so as to not have any oil popping. I used peanut oil. I also tossed them in a bowl while sprinkling salt on afterwards, while they were still hot.

Perfect chips. I sliced them thin with a mandoline and then fried at 360. No need to even salt them as the salt solution provided enough seasoning. I will making these again. Not that great for my waistline, but so tasty!

Easy to cook. A true beginner's guide.

I loved this recipe made it before, I used the sea salt and my grands try other flavors.

Made it and my friends couldn’t stop complimenting it.

Even my husband said it’s a keeper.

So easy... once you get your process down it is 1, 2, 3. Next time I plan on adding some flavored oil or fresh rosemary to the oil. Cook in small batches and I used a spider skimmer instead of the slotted spoon.. Much better for releasing the oils.

I will defiantly make these chips again and again and again. We love them.

I bought a mandolin last year and had not used it until now. I was cruising thru Pinterest and came across recipes for homemade chips and thought hey I can finally use my mandolin. I made them for my wife, kids and their families for a Sunday dinner. Well to say they were a hit is an understatement. Making again today to go with BBQ’d burgers and can’t wait to try the cooks tasters.

I made these one time to see if I could. Apparently I can and now my 3 kids (high-schooler, middle schooler, and elementary schooler) request them in their lunches instead of store bought chips.

I made these exactly as written. Amazing! So easy. Delicious. Will make again. Thank you for posting.