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Ingredients
- Potatoes (any kind, but we used russet here)
- Seasoning (you put together to taste)
- Canola Oil
- Mandolin slicer
First slice your potatoes with the mandolin slicer. You'll want to use the thinnest setting so they really get the potato chip texture. Then put in a bowl and rinse the potato slices with water to get the starch off. Drain the water. Repeat 4 times, or until the water is clear.
Then put the potato slices onto a towel and pat dry. Water and oil don't mix so this step is important!
After all the water is off the potato slices, it's time to fry them! If you're doing thin slices like what we did, anywhere from 300-350 degrees is a perfect temperature. Test one potato slice first to make sure the oil is hot enough. You'll know it's hot enough when the potato floats on the top instead of sinking. Make sure the slices don't stick to each other because spots on the potato won't be able to cook fully if they touch.
It will take about 2 minutes per side, or golden brown. You'll be able to tell when it done because the potato slices won't be bubbling anymore. Take a strainer and scoop out the chips.
Put them on a towel and let it soak up the oil, but not too much because that's how you get the seasoning to stick to the chips.
For the seasoning you can mix whatever you'd like together. You could just do salt, or you can made it more of a BBQ flavor, or whatever you'd like! For the seasoning we used, it's a mix of sugar, salt, pepper, paprika, chili powder, ground mustard, onion powder, and garlic powder. Those are the flavors Chef Danielle likes, but you can mix it together and taste test it to make it perfect.
Take the seasoning and sprinkle it on your chips and mix thoroughly to coat evenly.
Now they're done! Enjoy your homemade chips, they will be delicious!
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