This easy and delicious recipe for Betsy’s Potato Chips is the perfect quick snack or side dish. With crispy, golden slices of Yukon gold potatoes and a flavorful blend of spices, these homemade chips are a crunchy treat everyone will love. Plus, you can easily adjust the seasoning and use whatever spices you have on hand!
Recipe Ingredients:
- 2 pounds Yukon gold potatoes, peeled or unpeeled
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- Vegetable oil, for deep frying
How To Make Betsy’s Potato Chips?
- Slice the Potatoes: Use a mandoline or vegetable slicer to slice the potatoes as thinly as possible. As you slice, submerge them in a bowl of cold water to prevent browning.
- Prepare the Spice Mix: In a small bowl, mix together the sea salt, black pepper, celery salt, dried dill, and smoked paprika.
- Heat the Oil: Pour the vegetable oil into a heavy Dutch oven until it reaches about 8 cm (3 inches) deep. Heat to 190°C / 375°F, using a thermometer to maintain the temperature.
- Dry the Potato Slices: Lay the potato slices on a baking sheet lined with paper towels. Blot them thoroughly with more towels to remove all excess moisture.
- Fry the Potatoes: Carefully lower batches of potato slices into the hot oil using a spatula. Fry for about 1 1/2 minutes, or until they are golden and crisp.
- Season the Chips: Transfer the fried chips to a baking sheet lined with paper towels. Immediately sprinkle with the prepared spice mix and toss to coat evenly.
- Repeat and Serve: Repeat the frying and seasoning process with the remaining potato slices, ensuring the oil returns to 190°C / 375°F between batches. Serve warm or at room temperature.
Recipe Tips:
- Slice Potatoes Evenly: Use a mandoline slicer to ensure all potato slices are the same thickness. This helps them cook evenly and avoids some chips being burnt while others remain undercooked.
- Dry Thoroughly Before Frying: After soaking the potatoes in water, pat them completely dry with paper towels. Any leftover moisture can cause dangerous oil splatters and make the chips less crispy.
- Maintain Oil Temperature: Keep the oil at 190°C / 375°F throughout frying. If the oil is too cool, chips will be greasy. Too hot, and they’ll burn quickly. Use a thermometer to keep an eye on the temperature.
- Fry in Small Batches: Overcrowding the pot lowers the oil temperature, leading to soggy chips. Fry in small batches and give the oil time to return to the right temperature between each batch.
- Season Immediately: Sprinkle the spice mix on the chips right after they come out of the oil. The heat helps the seasoning stick better, giving each chip a full burst of flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover potato chips cool to room temperature. Then, store them in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can make the chips lose their crispiness.
- Reheat: Place the chips on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds, but note that this method may not maintain the chips’ crispiness.
Nutrition Facts
- Calories:161
- Total Fat:12 g
- Saturated Fat:1 g
- Carbohydrates:13 g
- Dietary Fiber:2 g
- Sugar:1 g
- Protein:2 g
- Cholesterol:0 mg
- Sodium:162 mg
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Betsy’s Potato Chips
Description
This easy and delicious recipe for Betsy’s Potato Chips is the perfect quick snack or side dish. With crispy, golden slices of Yukon gold potatoes and a flavorful blend of spices, these homemade chips are a crunchy treat everyone will love. Plus, you can easily adjust the seasoning and use whatever spices you have on hand!
Ingredients
Instructions
- Slice the Potatoes: Use a mandoline or vegetable slicer to slice the potatoes as thinly as possible. As you slice, submerge them in a bowl of cold water to prevent browning.
- Prepare the Spice Mix: In a small bowl, mix together the sea salt, black pepper, celery salt, dried dill, and smoked paprika.
- Heat the Oil: Pour the vegetable oil into a heavy Dutch oven until it reaches about 8 cm (3 inches) deep. Heat to 190°C / 375°F, using a thermometer to maintain the temperature.
- Dry the Potato Slices: Lay the potato slices on a baking sheet lined with paper towels. Blot them thoroughly with more towels to remove all excess moisture.
- Fry the Potatoes: Carefully lower batches of potato slices into the hot oil using a spatula. Fry for about 1 1/2 minutes, or until they are golden and crisp.
- Season the Chips: Transfer the fried chips to a baking sheet lined with paper towels. Immediately sprinkle with the prepared spice mix and toss to coat evenly.
- Repeat and Serve: Repeat the frying and seasoning process with the remaining potato slices, ensuring the oil returns to 190°C / 375°F between batches. Serve warm or at room temperature.
Notes
- Slice Potatoes Evenly: Use a mandoline slicer to ensure all potato slices are the same thickness. This helps them cook evenly and avoids some chips being burnt while others remain undercooked.
Dry Thoroughly Before Frying: After soaking the potatoes in water, pat them completely dry with paper towels. Any leftover moisture can cause dangerous oil splatters and make the chips less crispy.
Maintain Oil Temperature: Keep the oil at 190°C / 375°F throughout frying. If the oil is too cool, chips will be greasy. Too hot, and they’ll burn quickly. Use a thermometer to keep an eye on the temperature.
Fry in Small Batches: Overcrowding the pot lowers the oil temperature, leading to soggy chips. Fry in small batches and give the oil time to return to the right temperature between each batch.
Season Immediately: Sprinkle the spice mix on the chips right after they come out of the oil. The heat helps the seasoning stick better, giving each chip a full burst of flavor.
Betsy’s Potato Chips