Homemade Potato Chips

This easy homemade potato chips recipe will have you crunching on delicious chips in no time. Cooked low and slow to lock in the flavor and nutrients, these are potato chips you can feel good eating!

Course Side Dish, Snack

Cuisine American

Keyword Homemade Potato Chips

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 136kcal

Ingredients

3 pounds russet potatoes
6 cups coconut oil

Instructions

Wash potatoes, removing any green skin or black spots from flesh.
Thinly slice organic potatoes. I've had this mandoline slicer for 10 years and it's perfect for this task!
While you're slicing the potatoes, heat your 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, then 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. You can also use my homemade BBQ chip seasoning recipe at this stage for the perfect homemade BBQ chips!
Allow to cool fully before storing. We store them in ziplock mylar bags with a silica pack for up to 2 years.

Video

Notes

NOTE: Allow the coconut oil to cool to 90°F, then pour through a fine mesh strainer back into the jar it came from (or use a separate mason jar if you want).

This leftover oil can be used again and again until the oil is gone. If you burn something in the oil, replace it right away, as the next batch will taste burned.

Nutrition