Homemade Potato Chips fried in coconut oil make, quite simply, the best potato chip you’ll ever eat. Because it’s made in coconut oil, there’s no greasy after-effect. You just get a warm, lightly salted, crispy potato chip that will change the way you look at chips forever.
Shown here with Creamy Garlic Dip, these beauties are versatile in dippability (ketchup, mustard, ranch, or just plain) as well as adjustable to serve however many folks you are serving. Make two potatoes and enjoy them all to yourself, or make twenty and serve a crowd! You’ll be surprised at how easy it has been and wonder why you haven’t been doing this your whole life. :o)
To begin, slice any type of potato you’d like to use nice and thin. I like a good ol’ russet, but you can choose any type you’d like and get great results. I also prefer to use a mandoline slicer to slice mine for both the thinness, but also for the consistency of the slice. You can make your chips super thin or a little thicker; that part isn’t as relevant as making sure they’re similar size so they fry up well and are done at the same time.
Add your potato slices to a big, huge bowl of ice water and let them soak for at least 30 minutes. This is to remove the starch for a better end product. Once they’ve soaked, rinse them well in a colander. Lay the rinsed slices on paper towels and make sure they’re nice and dry so they don’t splatter grease on you.
Heat an inch or two of refined coconut oil (refined does not have coconut flavor) in a heavy bottomed pan to around 350 degrees. A good test for if the oil is ready is to put a bit of potato in and see if it sizzles nicely. Add several slices of potato to the oil (don’t add to many and overcrowd the pan) and move them around a bit as they fry. When they are the exact shade of beautiful, golden brown, remove them to a paper towel lined platter and immediately sprinkle with kosher salt while they’re still warm so the salt sticks. Let them come to room temp so they crisp up nicely. And that’s it. The best chips ever. All yours.
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