Homemade potato chips recipe with quick video, step by step pictures. Crispy, light and easy to make at home. Salt and pepper flavor.
Do you want to make homemade potato chips? First thing you have to get right is the potato variety.
👩🍳 My trial & errors
Trust me, I have tried with various types of potatoes here in Singapore earlier.
I always ended up in dark colored chips and tastes burnt. Each time I used to try with different variety of potato.
There are so many varieties out there in the groceries. Each time, I wasted oil, potato and all the effort going for waste.
As soon as it gets fried and I tried to make it crisp, ended up in brown colored chips and worst part is they taste also not so good.
🧙♀️ Mom’s version
But have seen mom making potato chips in bulk with ease and pass it to me. Each year, she makes some fresh chips when I visit her as she knows Aj loves potato chips.
Did I say she makes with ease? Yes, but it does involves labor of slicing, washing, pat drying and patience. I don’t know how she can make a so many tasks in one day.
So I finally got to record in person, what amma makes and I guess it purely depends on the potato variety. Plus one more thing I noted.
💬 Secret for perfect chips
Firstly the potato variety. It looked mostly close to the russet potato variety we get here. But it’s so different back in India than here. I have to gather my guts to try again on my own and will update if I do.
Secondly, the slicer. The slices should not be paper thin. It should be slightly thick that if you hold a slice, it should stand firmly and not flimsy.
Please choose potato variety that doesn’t change color when it is sliced. First try with a single potato in small quantity. If it turns out good, you can proceed to make it in bulk.
Refer my video/ photo to see the potato variety I used, how it looks. Otherwise very simple and straight forward recipe without any complicated steps or ingredients.
💭 Top tip
Salting the chips – Mom have a salt solution by dissolving couple of tbsps of rock salt in ½ cup water and sprinkles directly in the oil once it’s crisp. Just before draining from oil.
I can hear your concern, won’t it splatter. Yes! It would, but not as you think that will splatter in your hands or your face. It will make a messy counter top around stove sure.
But it’s worth it. It is the best way to evenly salt the chips. I have personally done this in my vazhakkai (Plantain) chips and nothing complicated at all.
Once you have the basic salted potato chips in hand, the flavors can be varied. For each hot batch sprinkle any one of the below immediately.
- Toss black pepper powder, that classic version amma makes.
- Red chilli powder, the local chips shops sells these.
- Go one step ahead and use onion powder or cheese seasoning to impress your kids.
Last month has been super busy with couple of projects, guests and travel. I traveled to India and spent time with my parents for solid 12 days.
It’s after almost 14 years. Yes! After marriage, I have neither been to my mom’s place alone nor stayed these many days after Aj’s delivery.
So finally I managed to get some time to spend time with them and felt it is really important to spend some quality time with them. I hope I will do the same here after more often.
Homemade potato chips recipe
- 4 Potatoes Russet variety
- 2 tsp salt
- ¼ cup water
- 1 tsp Black pepper powder
- Oil to deep fry
- First wash and peel potatoes and keep it immersed in water.
- Using a sharp mandolin slicer, slice the potatoes into thin, even thickness slices.
- Keep it immersed in water. Again wash it one more time with generous water to get rid of all the excess starch. Water should run clear.
- Drain the slices from water and spread in a kitchen cloth into a single layer.
- Pat off excess water, set aside for 15 mins. There should not be any excess water over the potato slices.
- Heat enough oil and add the potato slices in a sprinkled way.
- Keep cooking with stirring several times to ensure even cooking.
- Meanwhile, dissolve salt in water.
- Once the potatoes become light, bubbles reduce, sprinkle the salt solution, about one tbsp.
- Let the sizzling stop completely. Drain over paper towel.
- Sprinkle few pinches of black pepper powder and toss well.
- Repeat to finish and let it cool completely before storing in airtight containers.
- Let the potato slices be even in thickness. Not too thin, not too thick. Check video for reference.
- Regulate heat as and when needed. When you drop the potato slices, let the oil be hot. Towards end, you can try to put in medium to not let the chips change colour, yet turns crispy.
- My mom always uses black pepper, you can use red chilli powder too.
- If you are afraid of sprinkling salt solution (though it wont splatter over hands) you can skip that step and sprinkle salt along with pepper powder.
📸 Step by step photos
1. First wash and peel potatoes and keep it immersed in water.
2. Using a sharp mandolin slicer, slice the potatoes into thin, even thickness slices. Keep it immersed in water. Again wash it one more time with generous water to get rid of all the excess starch. Water should run clear.
3. Drain the slices from water and spread in a kitchen cloth into a single layer. Pat off excess water, set aside for 15 mins. There should not be any excess water over the potato slices. Heat enough oil and add the potato slices in a sprinkled way.
4. Keep cooking with stirring several times to ensure even cooking. Meanwhile, dissolve salt in water. Once the potatoes become light, bubbles reduce, sprinkle the salt solution, about one tbsp. Let the sizzling stop completely. Drain over paper towel. Sprinkle few pinches of black pepper powder and toss well. Repeat to finish and let it cool completely before storing in airtight containers.
Enjoy crisp, light homemade potato chips with the goodness of black pepper. Stays good and fresh for 15 days.