Learn how to make incredibly crispy, homemade potato chips that are so good, you won't be able to stop eating them! This easy recipe transforms simple potatoes into a gourmet treat. By thinly slicing potatoes and frying them at a low temperature, you'll achieve a professional-level crunch. With three delicious flavor options – salt, seaweed salt, and garlic – these chips are perfect for snacks or appetizers. Enjoy freshly fried potato chips right in your own kitchen!
Ingredients
Main Ingredients (3 servings)
- Potatoes 3
- Frying oil (to taste)
Seasonings
- Salt (to taste)
- Garlic powder (to taste)
- Aonori (Dried Green Seaweed) (to taste)
Steps
- Peel 3 potatoes. Remove any eyes.
- Thinly slice the peeled potatoes to 0.5mm thickness. (Key Tip!) When using a slicer, use the safety guard to prevent hand injuries or secure the potato with a fork while slicing.
- Soak the sliced potatoes in water for 30 minutes. (Key Tip!) Thoroughly rinsing out the starch from the potatoes will result in a crispier texture.
- After 30 minutes, briefly rinse the potatoes and drain the water.
- Thoroughly dry the potatoes with paper towels. (Key Tip!) Any remaining moisture will prevent them from becoming crispy, so dry them carefully.
- Spread the dried potatoes on a tray and let them air dry for 20 minutes, flipping them halfway through. (Key Tip!) Drying them further will enhance their crispiness when fried.
- Pour about 1 cm of frying oil into a frying pan and heat it to approximately 140°C (284°F). (Key Tip!) Adding the potatoes to oil at a lower temperature allows their moisture to evaporate slowly, resulting in a crisper texture.
- Carefully add small batches of potatoes to the heated oil and fry for 3 to 4 minutes.
- Flip the potatoes during frying to ensure even cooking.
- Once some pieces start to become firm, increase the heat to medium (approx. 170°C / 338°F) and fry for another 1 to 2 minutes.
- Remove the chips as they begin to color, draining the excess oil. (Key Tip!) Remove them before they turn brown to prevent burning.
- Fry the remaining potatoes in batches. If the oil temperature is too high after the first batch, let it cool slightly before frying the next.
- Sprinkle salt (to taste) over all the fried potato chips to create a light salted base.
- Divide the lightly salted potato chips into three portions.
- To one portion, add Aonori (Dried Green Seaweed) (to taste) and mix for a "seaweed salt" flavor.
- To another portion, sprinkle garlic powder (to taste) and mix for a "garlic" flavor.
- Leave the remaining portion as is for a "light salt" flavor. They are now ready!
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