One thing that may keep you from making your potato chips is that you may think that it requires so much effort and time. This recipe will show that you can have your potato chips in less than an hour. Besides being healthier, it will save you money. You can get some potatoes and you can have potato chips whenever you feel like munching on this all-time favorite snack of many.
And don’t worry about your potato chips not as crunchy as those you buy in grocery stores. Following this recipe will assure you of the extra crunch you look for in potato chips.
7 pcs. of unpeeled medium potatoes (approx. 2 pounds)
2 qt. of ice water
5 tsp. of salt
2 tsp. of garlic powder
1–1/2 tsp. of celery salt
1–1/2 tsp. of pepper
Oil for deep-frying
- Cut potatoes into very thin slices using a vegetable peeler or metal cheese slicer.
- Place thinly sliced potatoes in a large bowl. Add ice water and salt and soak for 30 minutes.
- Drain potatoes, place on paper towels, and pat dry.
- Combine the garlic powder, celery salt, and pepper in a separate small bowl and set aside.
- Heat 1-1/2 in. oil to 375° in a cast-iron or other heavy skillet.
- Fry potatoes in batches until golden brown or about 3-4 minutes. Stir frequently as gently as possible not to tear the potato slices.
- Remove from skillet using a slotted spoon and drain on paper towels.
- Immediately sprinkle with seasoning mixture before serving.
- If you want to store some, use an airtight plastic container.
- Choosing fresh potato is important when cooking potato chips. So when buying, you should see to it that the potato is firm and not sprouted. When the potato is fresh and you soak the sliced potato in ice water to remove some of the starch content, you are making sure that your potato chips will be crispy.
- To keep the crispiness of your chips, remove the excess oil by placing the chips on paper towels right after frying and store them in an airtight plastic container.