Homemade Potato Chips

Homemade Potato Chips

shared by Jennifer

Details:

    PT45M
  • Prep Time: 45 Minutes
  • PT15M
  • Cook Time: 15 Minutes
  • PT1H
  • Total Time: 1 Hour
  • Difficulty: Novice
  • Serves: 8 people
  • Thinly slice the potatoes using a mandolin—you are welcome to do this with a knife.Soak the potato slices in water, jiggling them around a bit to rid them

For The Chips

Ingredients:

  • 8 each large russet potatoes, washed
  • kosher salt, to taste
  • vegetable oil for frying

For The Yogurt Dip

Ingredients:

  • 1 17.6-oz container Greek yogurt
  • ¼ cup heavy cream
  • 1 bunch chives, chopped

Directions:

  1. Thinly slice the potatoes using a mandolin—you are welcome to do this with a knife.
  2. Soak the potato slices in water, jiggling them around a bit to rid them of their extra starch. Rinse and repeat, changing the water bath once or twice. Soak for 30 minutes.
  3. Make the dip by mixing the yogurt, heavy cream, chives, and salt (to taste) in a medium bowl. Set aside.
  4. Dry the potato slices with paper or dish towel. Heat about an inch of vegetable oil in a heavy bottomed skillet or dutch oven over medium-high heat. Test one chip—it should start rapidly bubbling but not color immediately.
  5. Fry the chips, about 15 at a time, until they are a toasted brown color. Use a slotted spoon to move them to a paper towel to cool. Sprinkle them with salt and serve with the yogurt dip.