Potato chips are a classic “guilty” pleasure. One friend recently said “I never buy potato chips, because I know I’ll eat them. Instead I just stand in the pantry door lamenting the fact that I don’t have any potato chips!”
I thought that was pretty funny since we eat these healthy homemade potato chips all the time!
Cooked low and slow in coconut oil to lock in the flavor and nutrients, you can feel great about serving these chips to your family!
Healthy Homemade Potato Chips
So, why make your own potato chips? Well, the snack food industry wholeheartedly embraces the use of highly processed polyunsaturated vegetable oils.
Studies regarding this type of fat have shown it to be detrimental to your health, whereas “good” fats are very important to gut health and more!
So what is a healthy fat? Based on new science, traditional fats such as lard, tallow, and coconut oil are considered healthy fats.
And when cooked at low temperatures, coconut oil is great for frying foods while keeping the taste light and not weighed down with the taste of animal fats.
Doesn’t it Cost More?
This is a great question, you might think that making your own organic potato chips in organic coconut oil would cost more, but it doesn’t!
And you know how much I love saving money on good food… so let me break it down!
3 pounds organic potatoes: $3.98
1 large container organic coconut oil (56oz): $9.98 / 10 (I can get 10 batches out of one jar of oil) = $0.99
Total cost: $4.97
Since 3 pounds of potatoes turns into the equivalent of 6 regular size bags of chips, which normally cost $2.68 after tax ($16.08 for 6 bags), this recipe saves 70%!!
And you know that you are getting the BEST quality food for you and your family!
How to Make Homemade Potato Chips
Thin slice organic potatoes. I’ve had this mandoline slicer for 8 years and it’s perfect for this task!
While you’re slicing the potatoes, heat coconut oil in a heavy bottom pan to 275° F.
Take slices and rapidly drop them in the oil one at a time, only cooking 1 cup at a time.
Allow to cook for a few minutes without stirring, the gently stir every few minutes until they are evenly brown.
This cook time will vary depending on thickness.
Place on draining towels and salt to taste.
We store them in ziplock mylar bags with a silica pack for up to 1 year (they never have made it longer than that though 😜)
NOTE: Allow the coconut oil to cook to 90° F, then pour through a fine mesh strainer back into the jar it came from (or use a mason jar if you want).
Can be used until the oil is gone. If you burn something in the oil, replace it right away as the next batch will taste burned.
Homemade Potato Chips
Cooked low and slow in coconut oil to lock in the flavor and nutrients, these are potato chips you can feel good eating!
Instructions
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Wash potatoes, removing any green skin or black spots from flesh.
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Thin slice organic potatoes (I use this mandolin slicer), heat coconut oil in a heavy bottom pan to 275 degrees F.
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Take slices and rapidly drop them in the oil one at a time, only cooking 1 cup at a time.
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Allow to cook for a few minutes without stirring, the gently stir every few minutes until they are evenly brown. (This time will vary depending on thickness.)
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Remove from oil. Place on draining towels and salt to taste. Repeat all steps until potatoes are all cooked.
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Store them in ziplock mylar bags with a silica pack for up to 1 year.
Recipe Notes
Allow coconut oils to cool to 90°F, strain through a fine mesh strainer into a storage jar (the one it came in or a mason jar).
It can be reused until completely gone, or until a batch it burned in the oil. At that point, replace the oil. If you don't, the food cooked in the burned oil will taste burned.
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