How to make it

  • Slice unpeeled potatoes very thinly preferably using a mandolin or similar gadget
  • Immediately put sliced potatoes in a large bowl of water.
  • Rise and repeat a few times til water is clear.
  • Drain water and refill with very cold water(even add ice, if you'd like) and 1/4 cup salt.
  • Let stand about an hour. Keep cold by adding ice or keeping in the fridge.
  • Heat oil (about half full)in large dutch oven til oil hits between 375-400--make sure it doesn't go below 350, for sure, and don't let it go over 400), or use a deep fryer set between these temps.
  • Drain potatoes well between 2 kitchen towels and drop them in small batches into oil.
  • Fry them, turning frequently until evenly golden brown(about 3 minutes or so)
  • Drain immediately on paper grocery sacks
  • Sprinkle with salt and any seasonings, from above.
  • These can be stored in paper lunch bags for a few days, but change bag out for new as small grease spots are observed to help keep them crispy!

Reviews & Comments 4

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  • mommyluvs2cook 4 years ago Was this review helpful? Yes Flag
  • rachy 8 years ago
    Yum these look AWESOME!! I tried some different Potato Chips recipe, but they didn't work to well...
    Was this review helpful? Yes Flag
    " It was excellent "
    cmnjersey ate it and said...
    Made these tonight. A+++ as always darling! I made regular salt and old bay seasoning chips. they were gone fast. i cheated a little and used my deep fryer. i will be making another batch soon. Thanks as always Keni!
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    Keni..I KNOW this recipe will be wonderful..
    and I think the iced water soaks are very important!! HIGH ^^5!! :)
    Was this review helpful? Yes Flag

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