How to Make Potato Chips
Ingredients
½ teaspoon black pepper (optional)
½ teaspoon chili powder or paprika (optional)
Instructions https://stackblitz.com/@canonprinthelp/collections/complete-full-list-of-canon-contact-numbers-in-the-usa
Slice them into very thin, even rounds using a sharp knife or a mandoline slicer.
Soak the slices in cold water for 20–30 minutes to remove excess starch.
Drain and pat the slices completely dry with a clean kitchen towel.
Heat oil in a deep pan to about 170–180°C (340–355°F).
Fry the potato slices in small batches for 3–5 minutes, turning occasionally, until they are golden and crispy.
Remove the chips with a slotted spoon and place them on paper towels to drain excess oil.
Sprinkle with salt and any other seasonings while the chips are still hot.
Let them cool for a few minutes—they will become even crispier.
Tips
Dry the potato slices thoroughly before frying to prevent oil splattering.
Fry in small batches to keep the oil temperature steady.
Store cooled chips in an airtight container to keep them crispy for several days.
Ingredients
Oil for deep frying
1 teaspoon salt
½ teaspoon black pepper (optional)
Instructions
Wash and peel the potatoes.
Slice them into very thin, even rounds using a sharp knife or a mandoline slicer.
Soak the slices in cold water for 20–30 minutes to remove excess starch.
Drain and pat the slices completely dry with a clean kitchen towel.
Heat oil in a deep pan to about 170–180°C (340–355°F).
Fry the potato slices in small batches for 3–5 minutes, turning occasionally, until they are golden and crispy.
Remove the chips with a slotted spoon and place them on paper towels to drain excess oil.
Let them cool for a few minutes—they will become even crispier.
Tips
Dry the potato slices thoroughly before frying to prevent oil splattering.
Fry in small batches to keep the oil temperature steady.
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