Homemade Potato Chips
We know potato chips are easy to just buy ... but it's hard to beat a home-fried and custom-seasoned potato chip.
Servings and Ingredients
|6||large russet potatoes, unpeeled|
|canola oil, for frying|
|¼ c.||dry ranch seasoning, or as needed|
|2 tbsp.||blackening seasoning, or as needed|
|Sea salt, as needed|
- Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of water as you work to prevent them from going brown. This will also remove any excess starch.
- In a heavy Dutch oven, heat oil to 375 degrees F (use a thermometer to keep a consistent temperature). When it's hot enough, drain the potatoes and blot with paper towels to dry.
- Lower batches of potatoes into the oil using a slotted spoon. They will expand and fry very quickly; stir with a heavy metal spoon as they fry to achieve even browning.
- Remove with a slotted spoon when they're nice and golden and crisp, about 3-4 minutes, into a large bowl. Immediately sprinkle with ranch seasoning, blackening seasoning and salt until desired flavor is reached. Repeat with remaining potatoes and serve.
210 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 35mg
- Sodium: 750mg
- Total Carbohydrates: 48g
- Protein: 5g
Vitamin A 0%
Vitamin C 40%
Chef Andrew from Ankeny #1