Homemade Potato Chips Recipes

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HOMEMADE POTATO CHIPS

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 1h

Yield 8-1/2 cups.

Number Of Ingredients 7



Homemade Potato Chips image

Steps:

  • Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

7 unpeeled medium potatoes (about 2 pounds)
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying

HOMEMADE POTATO CHIPS

There's nothing like homemade potato chips. But make sure you only serve them to people who will appreciate them -- for the rest you could just buy a bag at the store!

Provided by Sackville

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3



Homemade Potato Chips image

Steps:

  • Peel, then slice the potatoes very thinly.
  • A mandolin does the best job of this and the slices should be as thin as a wafer.
  • As you slice, drop them into deep, cold water.
  • Bring a deep pan of frying oil to 190 C or 375 degrees F.
  • Dry the potatoes thoroughly, then fry them for a couple minutes until they're crisp and golden.
  • Drain them on paper towels and then season generously with salt.

Nutrition Facts : Calories 127.3, Fat 0.2, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 29, Fiber 4.4, Sugar 2.1, Protein 3.1

2 large floury potatoes
frying oil
salt

HOMESTYLE POTATO CHIPS

Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Provided by ALMALOU

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 1h

Yield 8

Number Of Ingredients 3



Homestyle Potato Chips image

Steps:

  • Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  • Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g

4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

POTATO CHIPS

Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.

Provided by Jessica

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 35m

Yield 4

Number Of Ingredients 3



Potato Chips image

Steps:

  • Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  • Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  • Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
½ teaspoon salt, or to taste

POTATO CHIPS

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3



Potato Chips image

Steps:

  • Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
  • While the oil heats, line a large mixing bowl with paper towels.
  • On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

2 quarts olive oil, not extra virgin
1 pound russet potatoes, about 2 large, scrubbed and rinsed
Kosher salt

HOMEMADE BARBECUE POTATO CHIPS

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 9



Homemade Barbecue Potato Chips image

Steps:

  • Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
  • Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
  • Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
  • Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.

2 teaspoons paprika
2 teaspoons confectioners' sugar
3/4 teaspoon fine salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 medium russet potatoes
About 2 quarts vegetable oil, for frying

HEALTHIER HOMEMADE POTATO CHIPS

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 5



Healthier Homemade Potato Chips image

Steps:

  • Place oven rack in center of oven and preheat oven to 350 F. Arrange potato slices directly onto oven rack in a single layer. Bake until golden brown and crispy, about 8-10 minutes. Place in serving bowl and sprinkle lightly with vinegar, chili, salt and pepper.

2 Russet potatoes, peeled, soaked in cold water and sliced thinly - about 1/8-inch thick
2 Tbs. cider vinegar or white wine
salt and black pepper to taste
salt and black pepper to taste
1 Tbs. chili powder

POTATO CHIPS

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3



Potato Chips image

Steps:

  • Peel all of the potatoes and slice them thinly using a mandolin. Place the slice on a kitchen towel and make sure to dry them off. This will prevent the oil from spattering from the excess moisture of the potatoes.
  • Heat the oil in a deep frying pan or a fryer, to 350 degrees F.
  • Slowly add the potato slices and fry for approximately 2 to 3 minutes, until golden brown. Quickly remove the chips from the oil and drain on paper towels. While the chips are still hot, sprinkle the salt over the chips.
  • Serve while still hot with your favorite dressing or condiment.

2 pounds yukon gold potatoes
16 ounces vegetable oil
Salt

HOMEMADE POTATO CHIPS

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Homemade Potato Chips image

Steps:

  • Preheat peanut oil in deep-fryer to 375 degrees F.
  • Peel potatoes and then slice into very thin 1/8-inch slices using a mandoline with a straight blade attachment. Keep potatoes in very cold water until ready to fry after cutting. Drain potatoes in a colander and blot dry with paper towels.
  • Fry potatoes in batches, only a few at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove chips from the fryer and drain on a pepper towel lined sheet tray. Dust immediately with salt, pepper and Neely's BBQ seasoning, to taste.
  • Combine ingredients and mix well.

Peanut oil, for frying
1 1/2 pounds Yukon gold potatoes
Salt and freshly ground black pepper
Neely's BBQ Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup white sugar
3 3/4 tablespoons onion powder

MY HOMEMADE POTATO CHIPS

There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.

Provided by Katy Sparks

Categories     Potato     Appetizer     Bake     Kid-Friendly     Quick & Easy     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 4



My Homemade Potato Chips image

Steps:

  • Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
  • Weighing your options
  • If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer
3 tablespoons olive, canola, or peanut oil
N/A Salt
N/A freshly ground pepper

POTATO CHIPS

Homemade potato chips are one of my favorite comfort foods. I especially love them when they're purple and gold, but regular russets are good too.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4



Potato Chips image

Steps:

  • Heat clarified butter and oil in a medium, deep saucepan to 300°.
  • Cut unpeeled potatoes into paper thin slices; deep-fry in batches for 4-5 minutes or until crisp and oil around chips is no longer bubbling.
  • (Moisture in potatoes causes the bubbles; once the bubbles stop, the chips will be crisp) Drain on paper towels; sprinkle with kosher salt.

Nutrition Facts : Calories 1497, Fat 151, SaturatedFat 49.6, Cholesterol 183, Sodium 22.1, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 5

1 1/2 cups clarified butter
1 1/2 cups canola oil
4 potatoes (2 purple Peruvian and 2 Yukon gold, or 4 regular russets)
kosher salt

BAKED POTATO CHIPS

Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 6



Baked Potato Chips image

Steps:

  • Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
  • Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

Vegetable-oil cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Coarse salt
Pinch of cayenne pepper
Freshly ground pepper

HOMEMADE LOW CALORIE POTATO CHIPS

Make and share this Homemade Low Calorie Potato Chips recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 3



Homemade Low Calorie Potato Chips image

Steps:

  • Pour oil in a plastic Ziploc baggie, along with whatever seasoning or spice preferred.
  • Put potato slices in bag.
  • Blow up the bag and quickly seal it shut.
  • Shake vigorously until all the slices are coated.
  • Arrange slices in a circle on a microwave-proof plate.
  • Microwave on high for 4 minutes.
  • Turn chips over and re-arrange them so they cook evenly.
  • Microwave again for 2 minutes.
  • Turn.
  • Watch them carefully and microwave again for about 2 minutes or until they start to brown.
  • They must brown a little in places or they will not crisp up.
  • Remove and let cool.
  • The chips crisp when cooling.

Nutrition Facts : Calories 304, Fat 2.6, SaturatedFat 0.4, Sodium 22.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

1 large potato, scrubbed clean and sliced wafer thin
1/2 teaspoon olive oil
salt or seasoning

HOMEMADE BAKED POTATO CHIPS

Make and share this Homemade Baked Potato Chips recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 28m

Yield 8 serving(s)

Number Of Ingredients 4



Homemade Baked Potato Chips image

Steps:

  • Preheat oven to 350 degrees.
  • Spray a baking sheet with non-stick cooking spray.
  • In a small bowl; mix cheese, salt and garlic.
  • Slice potatoes thinly and place in a layer on the baking sheet.
  • Sprinkle both sides with the cheese mixture.
  • Bake 10 to 13 minutes.

4 tablespoons grated low-fat parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 lb baking potato, scrubbed

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