Homemade Potato Chips


Homemade Potato Chips

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    We know potato chips are easy to just buy ... but it's hard to beat a home-fried and custom-seasoned potato chip. 

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    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


    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Nutrition facts


    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 35mg
    • Sodium: 750mg
    • Total Carbohydrates: 48g
    • Protein: 5g

    Daily Values

    Vitamin A 0%
    Vitamin C 40%
    Iron 8%
    Calcium 10%

    Recipe Source:

    Chef Andrew from Ankeny #1