Reviewed: Oct. 7, 2008

Yum! I sliced them a little thick (the thinnest slicer I had, though) and it took *much* longer to fry each batch than I thought it would. Add salt and vinegar and plan on no leftovers.

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Jenn

Cooking Level: Intermediate

Living In: Ada, Ohio, USA

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Reviewed: Sep. 24, 2008

I grew up on these tasty chips and it's great to see the recipe in print for others to use. Definitely dry the potatoes before frying. I always lay them out on a lint-free dishtowel and press them dry. It's quicker than blotting and since the chips are seperated before going into they oil they cook more evenly. Keep an eye on them though as they brown really fast!

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Laurie P.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Magnolia, Kentucky, USA

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Reviewed: Aug. 2, 2008

Very good. The whole family loved them!

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iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 21, 2008

After slicing the potatoes I sprinkled seasoning salt and put in the fryer. THE BEST...

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Jul. 20, 2008

very, very good -- had trouble keeping the first batch crisp while finishing the second batch, though.

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dkennedy

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 18, 2008

This is what my mother made for us at home when we were kids! Funny, these are our favorites now and at that time we wished that we could get "store bought" potato chips! Go figure! I've made these for years. Some variations like sprinkling on thin shredded cheese and bacon crumbles.

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Schnookie

Cooking Level: Expert

Home Town: Pocahontas, Illinois, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 18, 2008

My suggestion for this recipe is to use a mandolin to get the thin cut on the potatoe, it worked great. Everything else went great.

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BIGDINSJ

Cooking Level: Expert

Home Town: Helena, Montana, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 2, 2008

One of the easiest 5 stars I've given. As we were eating dinner, I realized that I hadn't even touched my sloppy joe I was so concerned that if I stopped they would be eaten by everyone else. My husband and I never fry food, but we decided to make these once a week from now on.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: May 2, 2008

OK so I wasn't sure if my husband would like these or not...had them for dinner with hot dogs...he then went back to the bowl for seconds and finished them all off!!! He wants me to make them again for his lunch!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Apr. 20, 2008

Simply devine! I'd have to agree with the other cook who used the budded potatoes. I had a bag full that has started to grow little buds and hated to throw them away. My hubbie made these chips and they turned out devine! We didn't need to soak them because most of the starchiness had been used up when the potatoes started sprouting eyes.

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jynx

Cooking Level: Intermediate

Home Town: Trenton, Ohio, USA

Living In: Camden, Ohio, USA

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Reviewed: Apr. 11, 2008

These were really really good. They were great with BLT dip. They probably would have been better if I could have sliced them paper thin.. but still very yummy!

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Meredith

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Reviewed: Mar. 28, 2008

This is a great recipe for chips..i use the side of a grader..which has three slots on the side..cuts them perfect...i dont soak them in water..i just slice and then fry them and serve them with ranch dressing...for dipping

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SOHOL

Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Mar. 24, 2008

Fantastic! After using my French mandoline to slice 3 potatos to nearly transparent slices, it looked like more than enough chips. I reduced the salt to 2 tbls. These fried up beautifully. Only thing I'll change next time is to lightly salt them right out of the fryer. Also, I placed chips onto a paper-towel lined cookie sheet and kept in the oven at 275 degrees until all the batches were fried. Came to the table hot and crispy. Thanks!

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KATHRYNF1

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Reviewed: Mar. 10, 2008

Love 'em! Simple, easy & fantastic. We like our chips with seasoned salt & pepper on them and then dip the chips in ranch dressing. Delicious!

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ADREEDER

Cooking Level: Expert

Home Town: Belpre, Ohio, USA

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Reviewed: Mar. 7, 2008

This was awesome! I used some Morton's Hot Salt, so darn good!!!! We also melt cheese on some too.

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clarkha00

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

these were really good. My only suggestion is that if you do the salt soak, don't add salt after frying. They would be way too salty at that point.

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KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 7, 2007

These are the best!!!!!!!!

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HelloMe

Cooking Level: Expert

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Reviewed: Aug. 8, 2007

I really enjoyed these chips. Very easy to make and I especially like that it's a quick snack. Eat them while they're fresh/crispy; otherwise, it'll taste like a soggy chip...

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Papoose's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2007

I LIKED THEM A LOT BUT I need to buy something to cute them thin with and then I would really love them. THANKS SO MUCH THIS WAS 2 EASY,I WILL MAKE THEM AGAIN

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 15, 2007

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!

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CMATLOCK

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Homestyle Potato Chips

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