Yield: Yields about 7 cups, or about 200 chips
Homemade chips are crisper, fresher, and just plain better than store-bought. They’re less greasy, and you can control the amount of salt. Because they haven’t been lingering on a shelf, they taste more like potato. Add a homemade French Onion Dip or Buttermilk Ranch Dip and you’re in potato-chip heaven.
The recipe can be doubled or tripled easily, but the chips should still be fried in small batches of about 20 at a time.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent recipe. I had never made them before but they were the PERFECT excuse to finally buy a mandolin! I have a batch of potatoes on this soak, today. this is batch #5 in as many days. I make a HUGE batch of chips, then I share with the neighbors!
These were fantastic and super easy to do. They did take a little longer to cook than the 1.5-2 minutes suggested but they'd till trounced out great!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?