I haven’t done a Pinterest-inspired post in a while. Last weekend, I was feeling a little bored and a lot inspired, so I decided to try making homemade potato chips. I did this over the course of two days because it took a lot longer than I anticipated. The first night I tried them, I used a sharp knife to slice a regular potato myself, but I found that they were a little bit too thick and some were not as crispy as I wanted them to be. I went to Bed, Bath, and Beyond the next day (I had a coupon!) and bought a mandolin slicer the next day and attempted the process all over again with a sweet potato instead.
On both days, I tried it two different ways – the first way was frying them in a frying pan and the second way was baking them in an oven. Both ways worked, but frying them was much quicker. Day 2 went better in terms of slicing, except they cooked much quicker when they were thinner. Both days, I scared the crap out of the cat when the fire alarm went off after it got a little too smokey in the kitchen, haha. However, I was really pleased with how they came out. I liked seasoning them with garlic powder and Parmesan cheese, but Jay preferred the ones I made with good old fashion salt and pepper. The second batch I made were just salt and pepper flavored. I’d definitely make these again. Too bad they didn’t last longer than about 20 minutes after I made them!
- Potatoes (either sweet or regular)
- Sharp knife or mandolin
- Olive Oil
- Sea Salt, Pepper, or whatever kind of seasonings you like
- Wash potatoes thoroughly. Pat dry.
- Cut the potatoes in half before you slice them to make it easier.
- Using a sharp knife or a mandolin, slice the potatoes as thinly as you can.
- Place the slices in a bowl of cold water for several minutes. Pat them with a paper towel to dry the water off of them before you fry them.
- Heat the oil up in a frying pan until it’s hot – suggested temperature is 375° but I didn’t get a thermometer out to measure the temperature. [Alternate Step 5: Heat oven to 425º then cover potato slices in olive oil and place them on a baking pan. Use the non-stick method of your choice.]
- Take as many slices of potatoes as your frying pan will allow and place them in the heated oil. Depending on how thick the slices are and how hot the oil is, they will fry really quickly. Flip them over on each side to make sure both sides fry until crispy. [Alternate Step 6: Bake potato slices for 15-20 minutes or until crispy, depending on thickness.]
- Remove the fried potatoes from the oil and drain them on paper towels or a paper plate.
- Season with sea salt and pepper or whatever seasoning you choose. Don’t forget to season both sides!
- Eat up!
Cleaned off and ready to be sliced up:
The sweet potatoes were sliced using a mandolin slicer:
Completing Step 6:
Completely the Alternative Step 6:
Finished regular potato chips: