"Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil." — ALMALOU
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potatoes, peeled and sliced paper-thin
oil for deep frying
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!
average.. maybe add some seasoning to them after.
Im sorry, but I have to say that my family didn't even get to try these. As fast as I was making them, I was eating them.
The only problem that I came across with the recipie is my inability to slice anything paperthin.
I did two half batches. One that followed the recipe, and the other one where instead of soaking the potatoes in water I soaked them in vinegar. Both turned out great. I only soaked the potatoes in vinegar for probably ten minutes max, as I felt too long may take away from the original taste.
Thanks for the great recipe. I'm going to keep this on hand, and next time when I make them I will most definately make the batch a lot bigger.
I love this recipe, because it's basic enough to add to. I felt comfortable making changes to suit my taste. For example, i soaked the potatoes overnight in a solution half vinegar/water (I love vinegar chips). I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. Enjoyable and easy. Highly recommended.
I remember having these at home growing up.I just want to add,be sure to blot-dry the potatoe slices to prevent oil splattering.We skipped the salt soak.The important thing is cold soak to rid of excess starch.
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.
Incredible! I followed the recipe exactly. I used vegetable oil to fry these in. I used a slicer that has 5 slots on it- it is just like a flat cheese grater. It works great! Do make sure the potatoes you slice are paper thin. The whole "chip" will not get golden brown which is fine but as previous rating stated do wait for them to get a slight golden brown. I also have put these in a plastic bag to store them in. Use very very little salt if you resalt these after frying. These taste like Lays regular potato chips. Thank you sooo very much for this recipe! No more store bought potato chips for this family!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Homestyle Potato Chips
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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