Homemade potato chips are better than store bought for two reasons. Firstly, when they’re fresh they keep a much stronger potato flavour and secondly when you fry them yourself you get a really nice deep golden colour. This is a really good way to impress guests because they’re deceptively very easy to make provided you have the time.
Homemade Potato Chips with Sea Salt and Cracked Pepper
- 1 kg potatoes starchy varieties work best something like russet or red royale
- 3 L ice cold water
- 3 tablespoons sea salt flakes
- 2 teaspoons cracked pepper
- 1.5 L canola oil to fry
- Thoroughly wash but do not peel the potatoes then slice as thinly as possible. For slicing its best to use a mandolin or food processor.
- Place potato slices into a bowl and cover with the ice water and 1 tablespoon salt. Allow to stand 30 minutes to draw out some of the excess starch.
- Drain the potatoes and gently pat dry with paper towel. Heat the oil in a large heavy-based sauce pan or Dutch oven to 180°fry the potatoes in 3-4 batches for approximately 3 minutes or until golden brown make sure to regularly stir so they cook evenly. Remove from oil and place onto paper towel to drain excess oil.
- While still hot, sprinkle over salt and pepper and lightly toss. Allow to cool before serving.