Potato Chips

Potato Chips at home

             Almost everything that is mass produced was once made in some small kitchen and without the additives and preservatives needed for transportation and shelf life. I will try to provide my version of some of those simple things and you might enjoy the process as much as the end result.


Special tools:
  • Mandolin, if you have one available (a knife will work also)
  • An oversized pot (always use an oversized pot for safety when frying)
Ingredients:
  • Potatoes, cleaned but not peeled – I found that russet work very well
  • Canola or vegetable oil - Enough to fill a pot one inch deep
  • Salt, pepper, cayenne pepper or whatever flavoring you like for your potato chips
Total time: 25 minutes


Slice potatoes very thin on mandolin.

Heat oil to about 350 degrees.

Place slices in oil carefully, and cook for 3 minutes.

Flip and cook for another minute.

Remove from oil and place on a paper towel lined plate.

Sprinkle with salt, pepper, cayenne to taste.

Eat these as soon as they are cool enough to handle for best texture. In addition, I found that I am sated by a much smaller amount of these treats than any bagged product.  

Photographs by Alene Pierro

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