Home-Fried Potato Chips

After a couple of so-so attempts at frying my own potato chips Ample Bites stumbled across an article in the October 2014 issue of Bon Appetit that enlightened me. Four key steps ensure extra-crispy Home-Fried Potato Chips that are neither excessively oily or “over-fried”.


First, rinse the potato slices in cold water several times to release the starch from them.

Second, soak the slices for about 2 hours in a solution of white vinegar and cold water.

Third, pat the slices dry before frying them.

Fourth and finally, fry them at a lower temperature of 300F.


Yesterday I followed those directions and the process yielded wafer-thin, light and crispy Home-Fried Potato Chips that I could not stop eating. My next attempt to improve my frying skills is likely to involve Fritto Misto.

Home-Fried Potato Chips
(Mark Kelly with knowledge from Bon Appetit, October 2014)

Makes about 6 servings

1 1/2 lbs. russet potatoes
1/2 cup distilled white vinegar
Kosher salt
Vegetable oil for frying

Slice the potatoes crosswise using a mandoline.

Place the slices in a large bowl and submerge them with cold water. Stir the potatoes to help them release their starch. Drain the water. Add new water and repeat until the water runs clean after stirring. After draining, cover the potatoes with cold water and the vinegar. Let stand for about 2 hours.

Remove the potato slices from the vinegar water and pat them dry by placing them on a paper-towel-lined baking sheet. While the slices are drying prepare the fryer or frying vessel by bring the oil to a constant temperature of 300F.

In batches, fry the chips for 5 – 6 minutes until the oil stops bubbling and the chips are a golden brown. Transfer the chips to a paper-towel-lined wire rack and season immediately with salt to taste. Continue frying in batches until all of the chips are done. Serve immediately of save for up to six hours in an uncovered paper-towel-lined bowl.

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