Chips are a rare thing around my house these days. So when I had a handful of leftover white skinned potatoes I knew I wanted to throw a batch together to surprises my husband.
I had the thin skinned potatoes, and did not bother to even peel them, but if you have russet/baking potatoes you may want to do that. it's just personal preference.
Jan's Tip: The key to success is slicing potatoes thinly, and evenly. I use a mandolin slicer to do this, as it is difficult to slice them evenly on your own with just a paring knife.
Homemade Potato Chips:
Vegetable or peanut oil
Heavy bottomed deep sided pan.
thin sliced potatoes
Other seasonings as desired.
Heat oil in heavy bottomed, deep sided pan till oil reaches 350 degrees. (Don't have a thermometer? See Jan's Tip at bottom of post to help you out).
Cook potato slices in single layer in oil till golden brown and crispy, approx. 3 minutes per batch.
Remove from oil and drain on paper towel.
Sprinkle immediately with salt and any seasonings.
Cook and season
Jan's Parmesan Garlic Seasoning:
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/2 Tablespoon garlic powder
2 Tablespoons Italian Seasoning.
Jan's Tip: Don't have a thermometer? To tell if the oil is the right temperature, carefully put a dry (not wet with water or it'll splatter) potato slice into the oil. If it sizzles immediately BUT gently and steadily is just right. If it doesn't sizzle at all it is too cold, and if it sizzles rather vigorously/violently it is way too hot.