Crispy Homemade Ridged Potato Chips
Ingredients:
2 large potatoes (e.g., Russet or any starchy potato)
4-5 cups vegetable oil (for deep frying)
1 tsp salt (or to taste)
Optional: Pinch of black pepper, paprika, or chili powder for seasoning
Equipment Needed:
Mandoline slicer with a crinkle/wavy blade attachment (essential for ridges!)
Large bowl
Paper towels or clean kitchen towel
Deep pot or Dutch oven
Slotted spoon or spider strainer
Instructions:
Prepare Potatoes: Wash and peel the potatoes. Using a mandoline slicer with the crinkle/wavy blade, carefully slice the potatoes into uniform ridged chips (about 1/16 to 1/8 inch thick).
Rinse & Soak: Place the sliced potatoes in a large bowl and cover them with cold water. Soak for at least 30 minutes (or up to 2 hours in the fridge) to remove excess starch. This helps achieve crispiness.
Dry Thoroughly: Drain the potatoes well. Spread them out in a single layer on paper towels or a clean kitchen towel. Pat them absolutely dry. This is crucial for preventing oil splatters and ensuring crispiness.
Heat Oil: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat to 175°C – 185°C (350°F – 365°F). Use a kitchen thermometer if possible.
Fry Chips: Carefully add a small batch of dried potato slices to the hot oil. Do not overcrowd the pot. Fry for 3-5 minutes, stirring occasionally, until golden brown and crispy. They will crisp up more as they cool.
Drain & Season: Using a slotted spoon or spider strainer, transfer the fried chips to a plate lined with paper towels to drain excess oil. Immediately sprinkle with salt and any optional seasonings while still warm.
Repeat: Continue frying in small batches until all potatoes are cooked.
Enjoy your freshly made, perfectly crunchy ridged potato