The Best Homemade Potato Chips by @raziyyz

35 min

2 servings

🥔

280 g

Russet potato

💧

950 ml

Cold water

🧊

240 ml

Ice

🫗

5 ml

Oil spray

🧂

1.5 g

Sea salt

💧

Water

  1. Wash
    • russet potato

    Wash the russet potato thoroughly and slice it into very thin, even rounds, about 1/16 inch (1 to 2 mm) thick, using a mandoline slicer or a knife.

  2. Place
    • russet potato
    • cold water
    • ice

    Place the potato slices in a large bowl and cover them with cold water and ice. Soak for 10 minutes to remove surface starch.

  3. Add
    • russet potato
    • cold water

    Bring a pot of water to a boil. Add the soaked potato slices and boil them for 3 minutes.

  4. Drain
    • russet potato

    Drain the potato slices in a colander. Pat every slice completely dry with paper towel to prevent steaming and promote crispness.

  5. Arrange
    • russet potato
    • oil spray

    Arrange the dry potato slices in a single layer on a baking sheet with no overlap. Lightly coat them with 1 tsp oil spray.

  6. Bake
    • russet potato

    Bake the potato slices at 450°F (230°C) for 12 to 15 minutes. Turn the baking sheet once during cooking and remove chips when golden and crisp.

  7. Place
    • russet potato

    Alternatively, place the oiled slices in a single layer in the air fryer basket. Air fry at 400°F (205°C) for 10 to 12 minutes until crisp.

  8. Transfer
    • russet potato
    • sea salt

    Transfer the hot chips to a large bowl. Sprinkle with sea salt and toss gently before serving.

The Best Homemade Potato Chips by @raziyyz

35 min

2 servings

🥔

280 g

Russet potato

💧

950 ml

Cold water

🧊

240 ml

Ice

🫗

5 ml

Oil spray

🧂

1.5 g

Sea salt

💧

Water

Preparation Steps

  1. Step 1/8

    Wash the russet potato thoroughly and slice it into very thin, even rounds, about 1/16 inch (1 to 2 mm) thick, using a mandoline slicer or a knife.

    🥔russet potato
    🔪mandoline slicer
    🪵cutting board

  2. Step 2/8

    Place the potato slices in a large bowl and cover them with cold water and ice. Soak for 10 minutes to remove surface starch.

    🥔russet potato
    💧cold water
    🧊ice
    🥣large bowl

  3. Step 3/8

    Bring a pot of water to a boil. Add the soaked potato slices and boil them for 3 minutes.

    🥔russet potato
    💧cold water
    🍲pot
    🥢tongs

  4. Step 4/8

    Drain the potato slices in a colander. Pat every slice completely dry with paper towel to prevent steaming and promote crispness.

    🥔russet potato
    🧺colander
    🧻paper towel

  5. Step 5/8

    Arrange the dry potato slices in a single layer on a baking sheet with no overlap. Lightly coat them with 1 tsp oil spray.

    🥔russet potato
    🫗oil spray
    🍳baking sheet

  6. Step 6/8

    Bake the potato slices at 450°F (230°C) for 12 to 15 minutes. Turn the baking sheet once during cooking and remove chips when golden and crisp.

    🥔russet potato
    🍳baking sheet
    🥢tongs

  7. Step 7/8

    Alternatively, place the oiled slices in a single layer in the air fryer basket. Air fry at 400°F (205°C) for 10 to 12 minutes until crisp.

    🥔russet potato
    🥢tongs

  8. Step 8/8

    Transfer the hot chips to a large bowl. Sprinkle with sea salt and toss gently before serving.

    🥔russet potato
    🧂sea salt
    🥣large bowl

Composition

Ingredients

Types

Vegetables, Water, Oils, Seasonings

Ingredients

Russet potato, Cold water, Ice, Oil spray, Sea salt, Water

Notes

Russet potato (large), Cold water (to soak potatoes with ice), Ice (to soak potatoes with cold water), Sea salt (or any seasoning to flavour your chips), Water (for boiling the potatoes)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free

Calories

180 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 40g, Dietary fiber: 4g, Total fat: 2g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 600mg, Sodium: 590mg, Iron: 1.6mg, Magnesium: 40mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mandoline slicer, cutting board, large bowl, pot, colander, paper towel, baking sheet, tongs

Appliances

Oven, Air fryer

Type

Type

Type Of Dish

Snack, Side Dish

Occasions

Snack Time, Game Day, Movie Night, Party

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Thin

Flavors

Salty, Savory, Potato

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Cool completely before storing,Store in an airtight container,Keep in a cool, dry place,Avoid humidity), fridge : 1 day (Not recommended because refrigeration softens the chips,Re-crisp in an oven or air fryer before eating), freezer : 0 days (Not recommended because freezing damages the crisp texture)