Hey y'all! If you've ever dreamed of biting into the perfect potato chip—crisp, golden, and lightly salted—you're in for a treat. This homemade recipe for Classic Potato Chips Fried to Golden Perfection brings the snack you love right to your own kitchen. Perfect for game days, parties, picnics, or just because, these chips are irresistibly crunchy and packed with real potato flavor. Ready to snack happy? Let’s get cooking!
Why You'll Love This Classic Potato Chips Fried to Golden Perfection Recipe
- Super crispy texture and golden color that rivals any store-bought chip.
- Simple ingredients—just potatoes, oil, and salt—for an authentic, fresh flavor.
- Customizable with your favorite seasonings and herbs.
- No special equipment needed besides a sharp knife and a pot.
- Perfect for parties, snacks, and lunchbox treats!
Ingredients for Classic Potato Chips Fried to Golden Perfection
- 2 large russet potatoes (about 1 lb/450g each)
- 4 cups (1 liter) vegetable oil, for frying
- 1 teaspoon kosher salt, plus extra to taste
- Optional: ½ teaspoon freshly ground black pepper
How to Make Classic Potato Chips Fried to Golden Perfection
Step 1: Prep the Potatoes
- Scrub and peel the potatoes. (Peeling is optional if you like rustic chips.)
- Using a mandoline or a sharp knife, slice potatoes into very thin rounds (about 1/16-inch thick).
- Place slices in a large bowl of cold water and let soak for 30 minutes to remove excess starch. This helps the chips get extra crispy.
Step 2: Dry the Potato Slices
- Drain the potato slices and pat them thoroughly dry with paper towels or a clean kitchen towel. Moisture can cause oil to splatter and prevents crispiness.
Step 3: Fry the Classic Potato Chips to Golden Perfection
- In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
- Fry the potato slices in batches (don’t overcrowd the pot) for 2-3 minutes per batch, turning occasionally, until golden and crisp.
- Remove chips with a slotted spoon and drain on paper towels. Immediately season with kosher salt and optional pepper.
Step 4: Serve and Enjoy!
- Let the chips cool slightly—they’ll crisp up even more.
- Serve immediately or store as directed below.
Notes for Perfect Classic Potato Chips Fried to Golden Perfection
- For even slicing, a mandoline slicer is ideal.
- If you prefer less oily chips, briefly blot each batch with a paper towel right after frying.
- For info on potato nutrition, check out the NutritionFacts.org potato guide.
Variations on Classic Potato Chips Fried to Golden Perfection
- Spicy Chips: Toss freshly fried chips with a pinch of cayenne pepper or smoked paprika.
- Herb Chips: Sprinkle with chopped fresh rosemary or thyme while still warm.
- Cheesy Chips: Dust with finely grated Parmesan as soon as they come out of the oil.
Equipment You’ll Need
- Mandoline slicer or sharp chef’s knife
- Large mixing bowl
- Heavy-bottomed pot or deep fryer
- Slotted spoon
- Paper towels or kitchen towel
- Kitchen thermometer
Storage for Classic Potato Chips Fried to Golden Perfection
Let chips cool completely, then store in an airtight container at room temperature for up to 5 days. If they soften, re-crisp in a 300°F (150°C) oven for 5 minutes.
Pairings & Serving Recommendations
- Serve with your favorite dip—French onion, ranch, or guacamole.
- Perfect alongside burgers, sandwiches, or as a crunchy salad topper.
- Try with an ice-cold lemonade or craft beer for the ultimate snack experience.
Pro Tips for Classic Potato Chips Fried to Golden Perfection
- Don’t skip the soak—it’s crucial for removing starch and improving crispiness. Read more about this technique at Food Network's potato tips.
- Keep oil at a steady 350°F (175°C) so chips cook evenly and don’t absorb too much oil.
- Season immediately after frying so the salt clings to the hot chips.
FAQ – Classic Potato Chips Fried to Golden Perfection
- Can I use other types of potatoes?
- Yes! Yukon Gold or red potatoes work well, but russets yield the crispiest chips.
- Can I reuse the frying oil?
- Yes, strain and cool the oil, then store it for 1-2 more uses. Avoid mixing with other types of oil.
- Can I bake these instead?
- Absolutely—brush slices lightly with oil, arrange on a baking sheet, and bake at 400°F (205°C) for 12-15 minutes, flipping halfway.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 4 large russet potatoes
- 4 cups vegetable oil, for frying
- 1 teaspoon sea salt, or to taste
- ½ teaspoon black pepper (optional)
- ½ teaspoon paprika (optional)
- 1 tablespoon white vinegar
- Ice water, for soaking
- Fresh parsley, chopped (optional, for garnish)
Instructions
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1Wash and peel the potatoes. Slice them very thinly using a mandoline or sharp knife.
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2Place the potato slices in a large bowl of ice water mixed with white vinegar. Soak for at least 15 minutes to remove excess starch.
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3Drain and thoroughly pat the potato slices dry with paper towels to prevent splattering during frying.
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4Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
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5Fry the potato slices in small batches for 2-3 minutes, turning occasionally, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
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6Season the hot chips immediately with sea salt, black pepper, and paprika if desired. Garnish with fresh parsley and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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