Crispy Homemade Potato Chips

Name: Crispy Homemade Potato Chips
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4 Portionen
Ingredients: 1 kg Potatoes of the agria type; Salt; Olive oil

Snacks

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Cook Time

4 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

These homemade potato chips are a crispy and tasty delight, perfect to enjoy at any time. The key is to use good quality potatoes and cut them very thinly so that they are extra crispy. Soaking them in cold water helps to remove excess starch, resulting in more golden and less oily chips. Preparing them at home is easier than it seems and the result is much better than the store-bought ones. Ideal for a snack, a movie night or to accompany your favorite dishes. Go ahead and try this recipe and surprise everyone with your own homemade chips!

Ingredients (3 ingredients)

1 kg Potatoes of the agria type
Salt
Olive oil

Preparation (6 steps)

Potato preparation

We peel, wash and dry the potatoes well. With the mandolin, we cut the potatoes into very thin slices of 1 millimeter thick. We slide the potato through the mandolin, using the protector when there is little potato left. We reserve the slices.

Soaking the potatoes

Once cut, we put the potato slices in a colander and wash them with plenty of water. Then, we pass them to a bowl and submerge them in cold water. We leave the potatoes soaking in the fridge for a minimum of 4 hours, being able to be up to 12 hours, especially if they are potatoes with a lot of starch.

Heat the oil

Thermomix® Setting

8 min/Varoma/Velocidad 1 Varoma

We pour abundant olive oil into the Thermomix bowl. We program 8 Min./Varoma/Speed 1 to heat the oil.

480

Fry the potatoes

Thermomix® Setting

5 min/Varoma/Velocidad 1 Varoma

With the hot oil, we fry the potatoes in batches of few units, putting them one by one so that they are loose and without sticking together. We program 5 Min./Varoma/Speed 1. We stir the potatoes with a skimmer while they are frying.

300

Remove and drain

The potatoes will be ready when they have a straw color. We remove the potatoes with the help of a skimmer and let them rest on a grid bowl to drain the excess oil.