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Potato Chips





Yields
Makes about 2 appetizer servings per 8-ounce potato

Skip the bag and make potato chips at home with this easy recipe. Four ingredients and a slicer are all you need.

Potato Chips




James Carrier
  Russet or Yukon Gold potatoes (peeled or scrubbed)
  Vegetable oil
  salt
  fresh-ground black pepper
Step 1
1

Adjust a slicer to thinnest setting (1/16 or 1/32 in.) and place over a large bowl of cold water. Using the safety guard, slice russet or Yukon Gold potatoes (peeled or scrubbed) into water. Let soak 10 minutes; rinse slices and blot completely dry with paper towels.

Step 2
2

Heat 2 inches of vegetable oil in a 4- to 5-quart pan over medium-high heat to 380°. Fry potatoes in batches (do not overcrowd pan), stirring occasionally to separate and submerge slices, until crisp and golden, 1 1/2 to 2 minutes for 1/32-inch-thick slices, 3 1/2 to 4 1/2 minutes for 1/16-inch-thick slices. Using a slotted spoon, transfer to paper towels to drain. Let oil return to 380° between batches.

Step 3
3

Sprinkle with salt and fresh-ground pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 69Calories from Fat 59
% Daily Value *
Total Fat 4.6g8%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 7.9mg1%
Total Carbohydrate 5.3g2%

Dietary Fiber 2.6g11%
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.