Learn How to Make Homemade Potato Chips on the Stove!
Why Make Homemade Potato Chips?
Look at the back of the bag of most potato chip products.
Have you ever seen all of those chemicals that you are consuming?
Mysterious terms like disodium inosinate, maltodextrin, and additional artificial flavors are added to most popular potato chip brands out there on the market. Unfortunately, most of us are consuming products without even knowing what those additives are.
For those of us who want to become more aware of what we are actually eating, we should try to learn how to make homemade potato chips on the stove. This way, we know exactly what we’re consuming – minus all those strange ingredients that sound like they belong in a fast food laboratory.
What You Need for Homemade Potato Chips
To make natural homemade potato chips, you will need the following:
- three or four potatoes
- olive oil
- a saucepan
- some paper towel
- a slotted spoon (the one with holes in it)
Plus, get some sea salt and possibly some other ingredients depending on your tastes are for flavoring the chips afterward.
Read How to Make Homemade Potato Chips on the Stove in 3 Simple Steps
After getting your ingredients and cooking utensils in order, it is time to get cooking.
Three simple steps for making homemade potato chips include, preparation, sampling, and careful timing. Each step is outlined in more detail below.
1. Prepare Your Potatoes for Cooking
First, wash your potatoes and dry them thoroughly so that they don’t react with the oil splattering out everywhere. You can leave the skin on, but some people may choose to peel the potatoes first. It’s up to you.
After you’ve dried the potatoes, add the olive oil to fill the saucepan about a quarter of the way full. You can use another type of cooking oil if you wish, such as peanut or vegetable oil, but olive oil (extra virgin) will always be healthier.
Heat the saucepan on medium heat. It should reach the right temperature after about five minutes.
While you’re waiting for it to heat up, you can prepare your potatoes. Also, if you want, you can throw some sea salt in the oil as it heats up.
Next comes the slicing of your potatoes. This is the most important step in the process because it will make or break the end result of your perfected – or failed – homemade potato chip. Make sure you slice each chip as thin as you can. One or two centimeters per slice is ideal.
As a tip, leaving the skin on actually makes it a bit easier to see how thin you are cutting the slices.
2. Sample a Potato Chip on the Stove
Once the oil in the saucepan has warmed up, you can do a trial run with one slice to test the heat. If your sample slice has charred immediately to a black piece of slivered coal, then turn down your element because your oil is way to hot.
Wait a minute until it has cooled a bit and test another slice. Optimally, it should gradually turn a golden brown over the span of four to five minutes. Every stove is different so use your discretion.
With your slotted spoon, remove your ‘test trail' potato chip once it has turned the perfect golden hue and place it on a paper towel. Add a dash of salt (or your preferred seasoning) and wait for it to cool for a minute. If it’s crispy all the way through then you’ve succeeded in frying your first homemade potato chip!
Fry the next slice for a little longer if you want more crispiness, but try not to make it too dark or else it will taste burnt. And remember, if you’re having trouble getting it crispy everywhere, it’s probably because you haven’t cut the slices thin enough.
3. Cook the Rest of the Potato Chips
When you’re satisfied with your final homemade potato chip test pilot, then it’s time to fry a bunch of the slices at once with the same time and heat settings that you used earlier.
Drop each slice in separately so they don’t stick together and try frying about ten slices together. Be careful though. If you put too many slices in at once then it won’t work as well, unless you have a wider saucepan.
After five minutes – or the time you used for the test – remove them all with the slotted spoon, put them on the paper towel, dash them with salt and wait a minute for them to cool down. Then eat ‘em up!
Depending on your preferences, homemade potato chips usually taste better warm, but you could always save them for later as a snack. Your homemade potato ships will be a hit at parties and kids will love them too.