Prep 15 mins
Cook 30 mins
Homemade potato chips are one of my favorite comfort foods. I especially love them when they're purple and gold, but regular russets are good too.
- 1 1⁄2 cups clarified butter
- 1 1⁄2 cups canola oil
- 4 potatoes (2 purple Peruvian and 2 Yukon gold, or 4 regular russets)
- kosher salt
- Heat clarified butter and oil in a medium, deep saucepan to 300°.
- Cut unpeeled potatoes into paper thin slices; deep-fry in batches for 4-5 minutes or until crisp and oil around chips is no longer bubbling.
- (Moisture in potatoes causes the bubbles; once the bubbles stop, the chips will be crisp) Drain on paper towels; sprinkle with kosher salt.
OK, how can you NOT give a buttery-crisp, home-made potato chip anything BUT 5 stars. Nothing complex as a recipe, no weird ingredients, but honest-to-goodness addictive taste. (I shouldn't have made these - I've eaten nearly all of them!) Yes, I recommend the recipe.
I didn't try the butter method. I used my deep fryer at 300 degrees and followed th directions exactly. A little greasy but YUMMY!
Very good recipe! I love thinking of all the money I am going to save on potato chips! I also found that deep-frying (in my GE deep-fryer) at 375 degrees and then sprinkling Kosher salt on them worked great too! You just don't get the buttery flavor which I liked the most. Thanks for sharing!