What’s not to love about a basket of hot, crispy homemade potato chips? The salty crunch hits a taste and texture homerun. And while the store-bought potato chips are fine in a pinch, I can guarantee you that one handful of the homemade variety will have you hooked.
So bypass the snack aisle and bring the oil to a boil with my top tips for making homemade potato chips, plus my go-to barbecue seasoning mix that takes your chips from blah to brilliant with a few simple shakes.
Pick Your Potato
Homemade potato chips can be made with a wide range of potatoes, from Yukon Golds and fingerlings to Russets and Red Bliss. Whatever variety you choose, aim for potatoes that are firm in feel and void of any green spots.
To Peel or Not to Peel
To peel or not to peel? That is the question. And the answer comes down entirely to personal preference. I’m a big fan of the rustic look and hearty taste of unpeeled potato chips, but if you’re not a fan of the skin, simply peel and discard it.
Simplify Your Slice
Homemade potato chip success lies heavily on how evenly your spuds are sliced. If your potato slices are all the same thickness, they will fry at the same rate. And this is where the KitchenAid® Pro Line® Series 16-Cup Food Processor and its adjustable slicing attachment enter the equation! A task that usually takes 20 minutes has been reduced to 20 seconds. Aim for slices that are about 1/8-inch thick so that the potato chips hold their shape while also frying up quickly in the hot oil.
Adjust with Ease
With the adjustable slicing blade in place, slide the dial to the left or right to customize the thickness of your potato slices. I slide the dial all the way to the left to achieve the precise 1/8-inch-thick slices that are optimal for homemade potato chips.
Soak Your Way to Success
One of the most important, and yet often forgotten, steps in making potato chips is taking the time to soak the potato slices in ice-cold water after. This removes any excess starch from the potatoes and prevents the chips from sticking together while they’re frying.
Soak the sliced potatoes for 20 to 30 minutes, then transfer them to paper towels or clean dish towels and pat them thoroughly dry. The less water on the potatoes, the better. Water and hot oil aren’t friendly foods, and if they meet, the oil will spit and splatter.
Bring the Oil to a Boil
When you’re ready to fry your potato chips, add about 3 inches of vegetable or canola oil to a medium or large stockpot, leaving at least 2 inches from the top of the oil to the top of the pan. I use the KitchenAid® Sculpted Stainless Steel 3-Quart Saucepan because it gives me enough room to fry at least 10 potato slices at a time, while also allowing me to maneuver a slotted spoon around in the oil with ease.
A deep frying thermometer is also an essential tool, as it helps you gauge the exact time to add the potato slices to the oil. Heat the oil to about 360°F before carefully adding a handful of the potato slices. Once you add the potatoes, immediately stir them in the oil with a spoon to prevent them from clumping together, and then gently flip the slices around in the oil so they brown evenly. Once the chips are golden brown, remove them with a slotted spoon to a paper towel-lined baking sheet. Return the oil to 360°F and then repeat the frying process with the remaining potato slices, being careful not to overcrowd the pan.
Season within Seconds
One of the golden rules of deep-frying is that you must season your fried food immediately after it’s been removed from the oil. If you wait too long, the food will cool and the seasoning won’t stick. So transfer the potato chips to the paper towel-lined plate and then quickly give them a good showering of salt, freshly cracked black pepper or any other preferred seasonings.
Looking to spice up your homemade snack? Mix up my ultimate barbecue seasoning recipe below, then add the hot potato chips to a bowl, season them with your DIY spice mix and dig in!
Kelly’s Barbecue Potato Chip Seasoning Mix
1 teaspoon paprika
3/4 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon salt
5 turns fresh black pepper
Mix the ingredients together, add the hot potato chips to a bowl, then season them with the spice mix and dig in!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*