Pan Fried Potato Chips
Homemade potato chips in just under an hour! These potatoes are light, crispy, and come out perfectly every time.
Ingredients
- 2 cups give or take light oil such as vegetable, canola, or light olive oil
- kosher salt
- 1 large russet potato
Instructions
- Thinly slice the potato using a mandoline or very sharp knife to 1/16 inch thick. Place the potato slices in a large bowl of water.
- Turn a large skillet to medium (or medium-low if your oven runs hot) heat, and add enough oil to the pan to cover the bottom of the pan by about ½ inch.
- While the oil heats up, place the potato slices on paper towels and pat them dry.
- Use a candy thermometer to measure the temperature of the heat. When the oil reaches 330F-375F (ideally 350F), fry the chips in batches, in a single layer, for 5-7 minutes until light golden brown. Use tongs to flip the chips around in the oil as they fry.
- Remove the chips to fresh paper towels and sprinkle with salt while still hot. Repeat with the remaining potato slices until all the chips are fried. Yum!
Notes
I have used all kinds of potatoes for these chips, and they are all delicious! One large potato of any kind is usually plenty of chips for 4 people.
These are best eaten right away, but can be stored uncovered at room temperature for a few hours if you'd like to make them in advance.
I always cook with kosher salt so that's what I used for these, but any salt is just fine for these chips!
I use olive oil in my regular cooking and use it to fry potato chips, but canola, avocado, or vegetable oil all work great for these potato chips.
Tried this recipe?Let me know how it was!