I know what you’re thinking: why make potato chips when I can run down to any grocery store and buy a bag right then and there? Well, my answer is: it’s important to know how food is made, no matter how simple the food may be. This way, you’re aware of what you are consuming, and where ingredients can be sourced. I know it’s extra, but trust me — these potato chips have a little something that store brought just can’t offer.
1 large russet potato
2-3 cups extra virgin olive oil
Salt to taste
Garlic powder (optional)
Cut your russet potato into very thin slivers. You can do this using a knife, or with a Mandoline if you have one on hand. Afterwards, soak your potato slices in cold water for about 30 minutes to remove any extra starch. Once the potatoes have soaked, dry them off thoroughly with a paper towel. It is super important to make sure they are completely dry, because water and oil are not friends. If your potatoes are still wet when you add them to your pot of oil, the oil may spray out at you.
Once the potatoes are dry, heat up your olive oil in a pot until it starts to bubble. Once hot, start adding your slivers of potato to the oil, about 8-10 slices at a time. Heat each side of each slice until the chips turn golden brown.
Once the chips have become their desired color, set them on a baking tray covered in paper towels to soak up the excess oil. Repeat this process until all of your chips have cooked and set.
Once your chips are ready, transfer them onto a plate and sprinkle your salt and pepper to taste. If you want something a little extra, go ahead and add some garlic powder or paprika as well.
The great thing about homemade potato chips is that you can customize the flavor of your chips. Once you’ve evenly distributed the seasoning by tossing around the chips, you are free to enjoy!
We hope you enjoy these delicious and all-natural potato chips (without the guilt)!
Contact Chelsea Song at [email protected].