The lowly potato chip. It’s available everywhere. But if you haven’t ever had a home-made potato chip, you just haven’t lived. These Best Homemade Potato Chips are warm, crispy crunchy deliciousness. They’re unbelievably delish! They’re like gobsmacking good!
cThe Best Homemade Potato Chips – Brined & Double Fried
I don’t eat potato chips often, and I REALLY don’t make them often. Coz they’re a pain. I’m not gonna lie. It’s a messy endeavor; a production. There’s that prepping, standing at the stove deep frying, and let’s not forget the cleanup. Now that I think about it, it’s probably a good thing that they’re a process or I’d be making them every day!
About Best Homemade Potato Chips:
Sometimes, as a special treat, you just gotta go the extra mile. These potato chips are gorgeous and they’re going to spoil any other potato chip out there for you. They are a substantial chip, beautifully golden brown and crunchy. They’re perfect for dips but honestly, just as good for eating out of hand.
These are also great in a couple of recipes I make where a store-bought chip just won’t do. The homemade potato chip is just going to “make” these dishes, below.
- This week, I really had a special reason to fry up my Best Homemade Potato Chips’ I made my McMullen’s Irish Nachos.
- Last year, btw, I did a baked potato chip for my Irish Pub Nachos. They were pretty darned good, too, but I can’t wait to try that recipe with these chips.
- An insanely good recipe on my site is my Vietnamese Beef & Potatoes. I had that dish first at my fave Vietnamese place. I wouldn’t have ordered it in a million years but my son did and I fell in love.
Vietnamese Beef & Potatoes Bo Xao Khoai Tay
Make Some Chips & Some Memories:
Another thing about these chips besides that they are sure to be a hit is they are something that people just don’t forget. Who knows, maybe they’ll become a signature item for you. I think they already have for me.-
- Years ago, I made some potato chips for a friend – they just came up in conversation a little while ago. She was like, “When are you making me potato chips, again?” Gosh, don’t tell her I made these, lol! She’ll wonder why I didn’t invite her! Next time, Jenni!
- When I was working on our family history, a relative told me when she was a little girl she remembered my great-grandfather making all the kids potato chips while he was on a visit. It was the only thing she remembered about my great-grandpa and she was in her 90s when I spoke to her. She kept that memory all her life!
So you know they’re memorable, homemade potato chips. And they’ll make memories. And they’ll be very happy memories. I mean, how could they not?
The Best Homemade Potato Chips – Brined & Double Fried
Making the Chips:
I’m sure my great-grandpa didn’t make his chips like I do. These are a pain with multiple steps but you will seriously be rewarded. They are gonna be a game changer.
- Slice the chips (peel or not) and toss them in water to remove the excess starch and keep them from turning all brown.
- Mix up a simple brine to add flavor; it improves the texture, too. It also lets the peeling/slicing get out of the way; you can clean up before it’s time to fry.
- Pat them dry (sorry!) but you can’t toss wet chips into hot oil.
- Finally, double fry. These are thicker homestyle chips and that double fry is critical to get the crispy crunchiness and the gorgeous browning.
- Sprinkle with salt and you’re done!
Except for the clean-up. Yep. The dreaded cleanup. Seriously, getting yourself organized and properly set up is key and that way you won’t be making a big mess in the first place.
Get yourself a sheet pan (or two), line with paper towels, and have extra paper towels handy since you’ll be doing a double fry. If you don’t have a large spider, it’s well worth getting one so the chips can be easily scooped and drained.
McMullan’s Irish Nachos
Saving Money on Homemade Potato Chips:
Potatoes are dirt cheap and almost always on sale around St. Patrick’s Day and other holidays. Pick up a few extra when they’re at the low. Don’t store potatoes near onions, though. Potatoes should be stored in a cool, dark place.
The larger cost of making homemade potato chips is the cooking oil. You’re going to want an oil that stands up well to the heat. When I’m done frying, I will generally strain the oil and reuse it to make something else. That way I at least feel I’ve maximized my use of it.
You can read more about leftover oil on my page for leftover oils, fats, and drippings, which includes links to Alton Brown’s transcript for his Let There Be Oil episode. If you’re as geeky about food as I am, you’ll find it interesting. Links are at the bottom of the page.
The Best Homemade Potato Chips – Brined & Double Fried
The Best Homemade Potato Chips
Crispy crunchy deliciousness – brined & double fried
Ingredients
- 1 potato per person
- 1 teaspoon salt
- 1 teaspoon sugar
- enough oil to reach the depth of three inches or so in a large, deep pot
- salt to taste
Instructions
Peel potatoes, if desired, and slice thinly, maybe a little less than 1/4″. Place in a container of water large enough to hold the slices as they’re cut.
When potatoes are all sliced, drain the potatoes and add about a cup of clean, warm water to the container. Add the sugar and salt and mix until dissolved. Add the potato slices back in and mix, then top off with cold water to cover potatoes. Brine for 30 minutes to overnight.
When ready to cook, add oil to a deep pot. Heat to 325 degrees F. While oil is heating, drain potatoes well and lay out on an absorbent towel. Cover with another towel and pat until dry.
Cover a large sheet pan with 2 layers of paper towels and have at the ready. Fry potatoes, working in batches until they just begin to pick up a little a little color. Remove and place on one half of the pan to drain.
When all the potatoes have their first fry, turn the heat until the oil reaches 365 degrees, F. Fry the potatoes a second time, in batches, until potatoes are crispy and lightly colored. Remove and place on the dry side of the paper towel-covered sheet pan. If you need more room, layer on clean paper towels on the other side.
Salt while warm and serve immediately.
Notes
The teaspoon of sugar and salt is enough to brine 4 potatoes. If making a larger batch, increase both.
__________________________________
I’ll be bringing these chips to Fiesta Friday #215, hosted this week by Laurena @ Life Diet Health and Alex @ Turks Who Eat. We’d all love it if you stop by & see a collection of recipes and posts by the fantastic food bloggers who’ve joined in.
if you like best homemade potato chips, you might also like
17 thoughts on “Best Homemade Potato Chips”