Homemade Potato Chips

(from Coker Family’s recipe box)

Very good. However, you MUST use fresh (almost fresh from the garden) new potatoes…either red or white will work just fine.

Source: Linda Coker

Categories: Potatoes Pasta & Rice

Ingredients

  • Fresh, new Potatoes
  • Oil for frying
  • Salt

Directions

  1. Soak potatoes in cool water to help loosen garden dirt. Scrub with brush. Allow potatoes to dry or dry with paper towel. DO NOT peel.

  2. Using a slicer thingie, slice potatoes…do not rinse the natural starch off.

  3. Work quickly so potatoes do not discolor.

  4. Drop or sort of slide into hot oil one at a time. I like to use an old fashioned cast iron skillet. It heats the oil more evenly. You really don’t want more than one layer of potatoes in the skillet. They will cook and crisp up more evenly this way. I would not recommend a small fry daddy as there is not enough surface space for the chips to float individually.

  5. Stir occassionally while frying while flipping ocassionally.

  6. Remove with a large slotted spatula/spoon. Drain on paper towels, salt while still hot.

Email to a friend | Print this recipe | Back