Lays Style Potato Chips
41Min
4Servings
280Cal
MediumLevel
VegetarianVeganGluten freeKid friendlyvegetarianvegangluten-free
#potato chips#fried#crispy#snack#homemade
Equipment
knife
cutting board
peeler
bowl
pot
stove
tongs
plate
Ingredients
Ingredients
potatoes (raw)
4 piece
sunflower oil (liquid)
500 ml
salt (fine)
5 g
Instructions
1
Prepare potatoes
Wash and peel the potatoes, then slice them very thinly using a mandoline or sharp knife.
10 min
Slice as thin as possible (about 1-2mm) for crispy chips
2
Rinse and soak
Place the potato slices in cold water and soak for 10-15 minutes to remove excess starch.
15 mintimer 15 min
This step ensures crispier chips
3
Dry the potatoes
Remove potato slices from water and pat completely dry with paper towels or clean kitchen towel.
5 min
Very important - any moisture will cause oil to splatter and chips won't crisp
4
Heat the oil
Heat sunflower oil in a deep pot to 180°C (350°F).
5 min180°C
Use a thermometer to maintain correct temperature
5
Fry the chips
Fry potato slices in batches until golden brown and crispy, about 3-4 minutes per batch.
4 min180°Ctimer 4 min
Don't overcrowd the pot - fry in small batches for even cooking
6
Season the chips
Remove chips from oil and immediately season with salt while still hot.
2 min
Season while hot so salt sticks better
Original recipe
Storage
Reheat: Not recommended - best eaten fresh
Store in an airtight container at room temperature for up to 3 days
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