Potato Chips Recipes

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POTATO CHIPS



Potato Chips image

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

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

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.

POTATO CHIPS



Potato Chips image

Soaking the potato rounds briefly in water before frying prevents them from becoming oxidized and removes excess starch, guaranteeing perfectly crisp chips.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Game Day Recipes     Game Day Appetizers & Snacks

Time 20m

Yield Makes about 9 cups

Number Of Ingredients 3

Vegetable oil, for frying
1 russet potato (about 10 ounces)
Coarse salt

Steps:

  • Add 1 inch oil to a deep straight-sided skillet and heat over medium-high heat until a deep-fat thermometer reaches 360 degrees.
  • Meanwhile, cut potato into very thin rounds with a handheld slicer or sharp knife. Immediately transfer to a large bowl of water and let soak 1 minute. Drain potatoes and thoroughly pat dry.
  • Working in small batches (a handful at a time), fry potatoes until golden and curling at edges and oil stops bubbling, about 2 minutes. Regulate heat to maintain oil temperature between 350 degrees and 365 degrees, and return oil to 360 degrees between batches. Transfer chips as fried to a paper-towel-lined plate to drain and immediately sprinkle with salt. Potato chips are best served the same day but can be stored in an airtight container at room temperature up to 3 days.

BAKED POTATO CHIPS



Baked Potato Chips image

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

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

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.

MICROWAVE POTATO CHIPS



Microwave Potato Chips image

Guilt-free delicious potato chips from your microwave!!

Provided by METALFRAGGLE

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 23m

Yield 4

Number Of Ingredients 2

4 medium Yukon Gold potatoes
salt to taste

Steps:

  • Scrub the potatoes, then slice them paper thin. Place a sheet of parchment paper over the bottom of your microwave oven. Place the potato slices in a single layer on top of the paper. Season with salt . Cover the potatoes with a second sheet of parchment paper.
  • Cook on high power for 8 minutes, or until potato slices are browned and crisp, testing and adjusting the time as necessary since all microwaves cook differently. Remove potato chips from the microwave and cool on a rack. Repeat these steps to cook the remaining potato slices.

Nutrition Facts : Calories 164 calories, Carbohydrate 37.2 g, Fat 0.2 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 12.8 mg, Sugar 1.7 g

HOMESTYLE POTATO CHIPS



Homestyle Potato Chips image

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

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

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

THE BEST HOMEMADE POTATO CHIPS RECIPE



The Best Homemade Potato Chips Recipe image

When it comes to eating healthy, the thing that can push us off track more often than not is our cravings for high caloric snacks...

Provided by David Zinczenko and Matt Goulding

Categories     Snack

Number Of Ingredients 9

2 large russet potatoes
1 Tbsp olive oil
Salt and black pepper to taste
Optional: 2 Tbsp finely grated Parmesan
1⁄2 Tbsp smoked paprika
1 Tbsp chopped fresh rosemary
1 clove garlic
minced
1⁄4 cup chopped parsley and the grated zest of 1 lemon

Steps:

  • Preheat the oven to 400°F. Scrub the potatoes with cold water and cut crosswise into 1⁄8" thick slices. Toss with the olive oil and season with salt and pepper. Spread in a single layer on a baking sheet. (To use the optional toppings: Sprinkle with Parmesan, paprika, or rosemary before baking; add the parsley mixture after baking.) Bake until lightly browned and crispy, about 20 minutes.

Nutrition Facts : Calories 190

MY HOMEMADE POTATO CHIPS



My Homemade Potato Chips image

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

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

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.

BBQ POTATO CHIPS



BBQ Potato Chips image

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield 12 servings

Number Of Ingredients 11

1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon kosher salt
1/2 tablespoon light brown sugar
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Pinch cayenne
Canola oil, for frying
3 pounds russet potatoes, scrubbed
1 cup white vinegar

Steps:

  • For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
  • For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
  • Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
  • Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.

AIR FRYER POTATO CHIPS



Air Fryer Potato Chips image

Conventional potato chips provide a salty, crisp snack but are packed with excess fat because they are fried. These chips still provide a salty crispness but are made in an air fryer. The seasoning is just what I wanted, but you can use a ranch seasoning, truffle salt, garlic salt, etc. as well.

Provided by thedailygourmet

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 55m

Yield 4

Number Of Ingredients 3

1 large russet potato, peeled
cooking spray
1 teaspoon smoked Cheddar salt (such as Bitterman)

Steps:

  • Set a mandoline on the thinnest level and carefully cut potato into thin slices.
  • Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
  • Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
  • Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
  • Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

Nutrition Facts : Calories 71.6 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 2 g, Protein 1.9 g, Sodium 581 mg, Sugar 0.7 g

OVEN-FRIED POTATO CHIPS



Oven-Fried Potato Chips image

These homemade potato chips are the crispiest, most delicious potato chips you'll ever eat. Russet potatoes are cut into slices, then oven-fried with butter and salt. The perfect snack!

Provided by Elise Bauer

Categories     Side Dish     Snack     Potato     Snack

Time 35m

Yield 4

Number Of Ingredients 3

4 russet potatoes (or 6 Yukon gold potatoes), peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) of butter, melted (can use extra virgin olive oil instead)
Kosher salt to taste

Steps:

  • Preheat the oven and prepare the baking sheet: Preheat oven to 500°F (260°C). Grease 2 large baking sheets with non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.
  • Soak the potato slices, then pat dry: Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain, then pat the slices dry with paper towels.
  • Put the slices on a baking sheet, then brush with butter: Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
  • Lower the temperature and bake: Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.
  • Sprinkle with salt and serve: Remove from the oven and sprinkle with salt to serve.

Nutrition Facts : Calories 430 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 8 g, Protein 9 g, SaturatedFat 7 g, Sodium 211 mg, Sugar 4 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g

AIR FRYER POTATO CHIPS



Air Fryer Potato Chips image

Classic potato chips are thin, crispy, and salty. We love making them in the air fryer quickly.

Provided by Karly Campbell

Categories     Air Fryer Snacks

Time 50m

Number Of Ingredients 3

2 medium Russet potatoes
1 teaspoon olive oil
Salt, to taste

Steps:

  • Wash and peel the potatoes and cut into thin slices using a mandoline or sharp knife. It's important to keep the potatoes sliced the same thickness for even cooking.
  • Place the sliced potatoes in a large bowl and top with ice water. Soak for 15 minutes and then drain. Replace the ice water and soak for another 15 minutes. Drain.
  • Pat the potatoes dry, making sure to get them as dry as possible.
  • Drizzle the olive oil over the potatoes and sprinkle with salt, tossing well to coat.
  • Arrange the potatoes in a single layer in the air fryer basket. It's okay for there to be a bit of overlapping, but do not fully cover any of the potatoes.
  • Cook the potatoes at 300 degrees for 10 minutes.
  • Increase the heat to 400 degrees, shake the basket to stir the chips, and cook for 5 minutes or until potatoes are as crisp as you'd like.
  • Season with additional salt, if needed.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 315 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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