Of course. from then on, the rest of us were doomed, because these are so good that it’s really hard to not overindulge. These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness. In any case, they are really really good. And like anything really really good, they probably shouldn’t be eaten more than once or twice a month. Here’s our little guide on how to buy and store potatoes.
The Best Way to Slice Potatoes for Chips
A mandoline is the best way to get the evenly thin slices of potatoes that work best for this recipe. You can also use the slicer function of your food processor if you have a slicing disc that slices thinly enough. Though it’s a bit more time consuming, you also can slice the potatoes by hand with a sharp chef’s knife.
Other Seasonings for Homemade Potato Chips
We provide the simplest way to make homemade potato chips, but there are so many other ways you can season them. Here are some options.
Salt and vinegar Parmesan and garlic powder Truffle salt Tajin or your own blend of chili powder, cumin and lime juice Furikake (the Japanese seasoning made with sesame seeds and seaweed) Barbecue seasoning Chopped fresh rosemary Any other fresh or dried herbs
How to Store Homemade Potato Chips
It would be rare in our household to have any leftover homemade potato chips. But if you do, it’s best to pat them with a paper towel to blot out extra oil. Store them in an airtight container in a cool, dry place. If you have one of those moisture absorbing silica packs (from your shoes or a seaweed packet), place it with the chips. The homemade chips will keep for about 7 days at room temperature.
More Homemade Potato Recipes to Try
Potato Skins Oven-Baked Sweet Potato Fries How to Make Crispy Air-Fryer French Fries Crispy Hash Browns Potato Dinner Rolls
