How to Make Homemade Potato Chips

Homemade potato chips are easier than you think.

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[oregonpatriot]

This is almost how I make them.
I fry twice. Once cooked about half way through at 280 to 290 degrees, and again after they've COMPLETELY cooled at 400 until done. _'Double frying'_ is a trick used for many fried foods, from chicken to french fries, because the second high heat drives off any oil.
I've also found giving the finished (and salted) chips a good shake in a brown paper bag works better then draining on paper towel. (but if you've done the second fry right, there won't be much oil to drain off)

[JDoors]

OK, I've had fresh-made potato chips and they are a revelation, but seeing how much work (and mess) is involved, someone else is going to be making them for the foreseeable future.

[lylechipperson]

par boiling is NOT neccesary and makes for soggier chips tbh.. just cut them thin, rinse starch out, and dry VERY WELL before frying at 350 farenheit for around 3 minutes

[valeriesanchez]

I find adding 2 tablespoons or vinegar to the water gives a very crispy chip when frying.

[ohmy]

Why are you piling the finished chips on top of each other on the paper towel? Wouldn’t it be better to spread them out so the grease can absorb into the paper towel?

[hollym]

I have wanted to try to do this for awhile. This gets me started in the right direction. thanks

[notbrand]

finally a great step by step that shows all the important details. ATK is the best.

[demasanders]

Thanks for the video! Not all of us are lazy... and rude 🤢
Can’t want to try this out this weekend

[joemacarthur]

great instructions and not a lot of fluff, thank you for this video!

[an_what]

And if you really want to Salt or season your chips thoroughly use a stainless steel mixing bowl put your kosher salt in the mixing bowl and toss your chips

[renewalof]

My granddaughter & I were just talking about making some chips.

[ArnoldEinhart]

Thanks for instructions, I managed to do my first home-made chips and they're awesome!

[galaxyhoodieguy]

No starch? No problem! Starch? Also no problem. Just takes longer. I really love these kinds of "how it's made" videos since I can imagine gigantic vats of oil at a Lays factory. Would I still be able to make these if I chop the potatoes by hand instead of by mandoline? Don't have one yet :(

[Jetmoney-xijt]

This saved my life. I had a project due and this was my savior

[slam]

I have never tried boiling as my approach is twice fry. Get cooking area organized & there will be no mess. Potato soak after slicing w/water changes is 2hrs. Divide into batch size and dry before 1st fry, leave in basket w/2nd fry in 15min. Pull & season when color & crispness are acquired. (See Reply to Valerie below)

[EleanorPage-yk]

Thank you for this great recipe. I'm gonna try this.

[whathappenedwas]

I am a 30 year old novice cook that thanks you!

[aria]

So I saw this recipe and went to try it. I realized that my mandoline did not have a safety thingy so I thought I will just be very careful. Word to the wise USE A SAFETY THING or just be smarter than me. Have a great day :)

[angellohector]

Great! How long can you store them for?

[nathanapplegate]

If you don’t have a guard for your mandolin, please be very careful. Those things are incredibly dangerous. More people get injured using them than any other kitchen equipment, and it’s incredibly easy to peel your hand or sever your finger tip.