Homemade Potato Chips Recipe

Ingredients

• 1 6-ounce russet potato
• Avocado oil (see notes)
• 1 teaspoon white cheddar powder
• ½ teaspoon onion powder
• ¼ teaspoon EACH: fine sea salt and dried parsley

Instructions

1. 1

   Use a mandolin to slice the potato as thin as possible - the slices should be slightly transparent. (If you don't have a mandolin, use a knife to slice them as thin as possible. Try to make even cuts so they'll cook evenly.) Place them in a bowl of cold water and rinse a few times until the water is clear. Let them soak for 20 minutes.

2. 2

   If you're making the sour cream and onion flavoring, you can do that now by mixing the ingredients in a small bowl.

3. 3

   Drain the water from the bowl of potato slices. Using a salad spinner, spin the slices dry.

4. 4

   Lay a lint-free cloth (a cloth napkin works well) on your counter and arrange the potato slices on top in a single layer. Press another cloth on top to dry them really well. You'll likely need to do this in two batches.

5. 5

   Pour ⅜ inch of oil into a frying pan and heat it until it reaches 350 degrees - see notes. Add half of the dried potato slices and mix them around with a pair of tongs. Let them cook for 3-5 minutes and then transfer them to a piece of paper towel. IMPORTANT: take the chips out of the oil as soon as they turn light brown. I do this one at a time as some with brown before others. Repeat with the other half of the potato slices.

6. 6

   Once the chips have cooled, transfer them to a large bowl and sprinkle the seasoning over the top. Toss them in the bowl to coat them in the spices. Enjoy right away or save for later!