Homemade Potato Chips Recipes

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POTATO CHIPS

Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.

Provided by Jessica

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 35m

Yield 4

Number Of Ingredients 3



Potato Chips image

Steps:

  • Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  • Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  • Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
½ teaspoon salt, or to taste

HOMESTYLE POTATO CHIPS

Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Provided by ALMALOU

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 1h

Yield 8

Number Of Ingredients 3



Homestyle Potato Chips image

Steps:

  • Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  • Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g

4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

HOMEMADE POTATO CHIPS

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 1h

Yield 8-1/2 cups.

Number Of Ingredients 7



Homemade Potato Chips image

Steps:

  • Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

7 unpeeled medium potatoes (about 2 pounds)
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying

POTATO CHIPS

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3



Potato Chips image

Steps:

  • Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
  • While the oil heats, line a large mixing bowl with paper towels.
  • On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

2 quarts olive oil, not extra virgin
1 pound russet potatoes, about 2 large, scrubbed and rinsed
Kosher salt

HOMEMADE POTATO CHIPS

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Homemade Potato Chips image

Steps:

  • Preheat peanut oil in deep-fryer to 375 degrees F.
  • Peel potatoes and then slice into very thin 1/8-inch slices using a mandoline with a straight blade attachment. Keep potatoes in very cold water until ready to fry after cutting. Drain potatoes in a colander and blot dry with paper towels.
  • Fry potatoes in batches, only a few at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove chips from the fryer and drain on a pepper towel lined sheet tray. Dust immediately with salt, pepper and Neely's BBQ seasoning, to taste.
  • Combine ingredients and mix well.

Peanut oil, for frying
1 1/2 pounds Yukon gold potatoes
Salt and freshly ground black pepper
Neely's BBQ Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup white sugar
3 3/4 tablespoons onion powder

HOMEMADE POTATO CHIPS

There's nothing like homemade potato chips. But make sure you only serve them to people who will appreciate them -- for the rest you could just buy a bag at the store!

Provided by Sackville

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3



Homemade Potato Chips image

Steps:

  • Peel, then slice the potatoes very thinly.
  • A mandolin does the best job of this and the slices should be as thin as a wafer.
  • As you slice, drop them into deep, cold water.
  • Bring a deep pan of frying oil to 190 C or 375 degrees F.
  • Dry the potatoes thoroughly, then fry them for a couple minutes until they're crisp and golden.
  • Drain them on paper towels and then season generously with salt.

Nutrition Facts : Calories 127.3, Fat 0.2, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 29, Fiber 4.4, Sugar 2.1, Protein 3.1

2 large floury potatoes
frying oil
salt

HOMEMADE POTATO CHIPS RECIPE BY TASTY

Here's what you need: yukon gold potato, ice water, canola oil, kosher salt, freshly ground black pepper, Heluva Good!® French Onion Dip

Provided by Heluva Good

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 6



Homemade Potato Chips Recipe by Tasty image

Steps:

  • Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
  • Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
  • Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
  • Serve the chips with the Heluva Good!® French Onion Dip.
  • Enjoy!

1 lb yukon gold potato, scrubbed
ice water, for soaking
2 cups canola oil, plus more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 container Heluva Good!® French Onion Dip

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