Small Batch Pan Fried Potato Chips From Scratch Recipe | Sip Bite Go

Ingredients

• 2 large russet potatoes
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. 1

   slice potatoes: Use a mandoline to thinly slice the russet potatoes on the first or second setting. For this demonstration, I used a mandolin with 3 setting options and chose the one in the middle. The potato chip slices were about 1/8th of an inch thick. The thinner you slice the potatoes, the more area in the pan you’ll need to have, or you’ll have to cook them in batches.

2. 2

   Soak potato slices in a bowl of cold water for 5 minutes.

3. 3

   dry potato slices: Set out a paper towel lined surface to transfer the wet potato slices to and pat them dry. The dryer they are, the better they’ll crisp up.

4. 4

   fry potato slices: Add olive oil to the largest pan you own. Heat the pan to medium-high heat. When the oil is shiny and hot, add potato slices in a flat layer. They can slightly touch but don’t overlap them. Instead, cook in batches if needed. Sprinkle salt on potatoes as desired.

5. 5

   serve: After a minute or a few, the side of the potato slices touching the pan will begin to brown. Flip them and cook the other side. Remove to heat and transfer to a paper towel lined surface to cool for a minute. Serve and enjoy.