We don’t eat that much junk food in our house, but one thing I do enjoy once in a while is a good kettle-cooked potato chip. There’s just something about that salty crunch that I love with a good hot dog or cheeseburger! I’m surprised it took me this long to make them at home – as they were so easy and so much better than the stuff from the bag.
I used my mandoline to slice the potatoes, but you could certainly thinly slice them using a knife. The slicing attachment on your food processor would also be another great option. I used the technique that I do with my oven fries, and soaked the sliced potatoes in a bit of salted water first – to remove some of the starch, as well as add a bit of flavor. Then made sure to dry them really well before adding them to the hot oil – you don’t want a splatter scenario!
After a quick fry and then drain on paper towels to remove the excess grease, I season them with some sea salt and a bit of cajun seasoning for a little kick. I also frequently do Old Bay to make a homemade version of a Maryland favorite – crab chips! Salt and vinegar is another one of my favorites, so a version of those is definitely next on my hit list.
If you’ve never made your own potato chips at home, these warm weather months are the perfect time to do it. It makes that outdoor lunch or dinner a little bit more special – and the flavor and crunch is unparalleled. Give it a try!
Homemade Potato Chips
4 Russet potatoes, sliced paper thin
3 Tbsp kosher salt
4 cups hot water
1 quart vegetable or canola oil, for frying
Additional salt
Cajun seasoning or Old Bay, optional
Combine the kosher salt and hot water in a large bowl and mix until the salt has completely dissolved. Add the sliced potatoes to the water and let soak for 10 minutes. Remove from the water and place on paper towels or a clean kitchen towel to let dry for 5 minutes.
Meanwhile, heat oil in a large dutch oven to 350 degrees. Fry potato slices in small batches turning occasionaly. Once they start turning golden, remove and drain on paper towels. Season immediately with additional salt and spice mix if desired. Continue with remaining potato slices until all are fried.
Once cooled, they can be stored in an airtight container or releasable plastic bag for 1 day.
