Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures.

You only need  a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.

Rating

Notes:
1) I used Yukon Gold potatoes just because that is what I had. Russets or about any potatoes should work.
2) I used Peanut oil which is also what I happened to have. Any vegetable oil should be fine.
3) I cut about 1/16 inch with a mandolin. You can use a potato peeler if you don’t have a mandolin. If you have crazy ninja knife skills then you can cut the slices. But if you have those knife skills, you probably don’t need this tutorial.
4) The temperature of the oil is very important. Try for 375 plus or minus 25 degrees. The temp will drop when you put in the potatoes so start on the high side of the range. Once you get the potatoes in the oil, increase the burner a little to keep the temp up.
5) Thicker chips will take longer and thinner shorter time than what I state in the recipe.
6)  “Don’t crowd the pan” meaning you can cook batches about the size of the surface of the oil. The chips can overlap a little but not piled up.
7) Drain on paper towels. Add the salt while they are still hot and oily.

Start with 1 small to medium potato per person (Scale to amount needed). Here are three small Yukon Golds. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.

 Scrub well under running water and cut out any bad spots.

Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you’re that good. Put the slices in cold water.

 Rinse the potatoes and drain several times until water is clear.

 Spread the potato slices on a towel and pat dry with a paper towel.

Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350.

Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.

Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil. Each small potato was about one “batch”.

Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.

Updated

June 27 2013

Dan Mikesell