Ingredients
Method
- Prep and Slice: Peel the potatoes if you prefer, then run them through a mandoline slicer or use a very sharp chef's knife to cut them into slices about 1/8-inch thick. Consistency is key here! Place the slices in a large bowl of cold water and let them soak for at least 30 minutes to draw out the starch.
- Dry Them Off: This is the most important step after soaking! Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat them completely dry. If they are even slightly wet, you will get oily splatters instead of crispy chips. You want them to feel like a dry sponge.
- Season Gently: Toss the dried potato slices in a large bowl with your salt, smoked paprika, garlic powder, onion powder, and black pepper. Be gentle so you don't break the delicate slices. If they are sticking together, give them a little extra toss or separate them by hand.
- Heat the Oil: Pour your oil into a heavy-bottomed pot (a Dutch oven works best) and heat it over medium-high heat until it reaches 325°F (165°C). If you don't have a thermometer, drop a tiny sliver of potato in; it should sizzle gently but not burn immediately.
- Fry in Batches: Carefully add the potatoes to the hot oil in small batches (no more than half the pot at once) so the temperature doesn't drop too low. Fry them for about 3 to 4 minutes, turning occasionally with tongs until they are a light golden brown and floating to the top.
- Drain and Cool: Remove the chips with a slotted spoon or tongs and place them on a wire rack or paper towels. Let them sit for just a minute until they look slightly dull, then give them one final quick toss with a tiny pinch of extra salt if you like.
- Serve Immediately: These are best eaten right away while they are still hot and crispy! They will soften a bit as they cool down completely.
Nutrition
Notes
Substitutions: If you aren't a fan of Russets, Yukon Golds work well too, though they may brown slightly faster. You can also try sweet potatoes for a fun twist, but keep an eye on them as they cook faster!
Storage: Keep your chips in an airtight container at room temperature. They stay crisp for about 3-4 days, but honestly, they disappear way too fast to need long-term storage.
Serving Suggestions: These pair perfectly with guacamole, dip into ranch or chipotle mayo, or serve alongside a simple charcuterie board. They are also the perfect "guilt-free" crunchy snack for movie night!