Failsafe Chips
Crunchy, golden, and unapologetically addictive, these Failsafe Chips deliver foolproof perfection every time! Crafted from simple ingredients like Russet potatoes, vegetable oil, and a sprinkle of salt, this recipe relies on precise techniques to achieve that irresistible crispy texture. The key lies in soaking the potato slices to remove excess starch and frying in small batches at just the right temperature. Whether you're serving them as a side dish, snack, or party pleaser, these homemade chips will outshine any store-bought variety. Quick to prepare and utterly satisfying, they’re your ticket to the ultimate crispy indulgence.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 liter Vegetable oil
- 1 teaspoon (or to taste) Salt
- 1 bowlful Cold water
Instructions
Peel the potatoes and slice them into thin, even slices around 1/8 inch thick. Use a mandoline slicer for consistent results if you have one.
Place the sliced potatoes in a large bowl of cold water. This step removes excess starch and helps achieve a crispier texture.
Soak the potatoes for 10 minutes, then drain and rinse them under cold running water to remove any remaining starch.
Lay the potato slices on a clean kitchen towel or paper towels and pat them completely dry. This is essential to prevent oil splattering during frying.
In a deep, heavy-bottomed pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for precision.
Carefully add the potato slices to the hot oil in small batches. Make sure not to overcrowd the pot, as this will lower the oil temperature and result in uneven cooking.
Fry the potato slices for 3-4 minutes or until they turn golden brown and crispy. Stir occasionally to ensure even cooking.
Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Immediately season the freshly fried chips with salt while they are still hot so the seasoning sticks well.
Repeat the frying and seasoning process with the remaining batches of potato slices.
Serve the failsafe chips immediately for maximum crispiness, or keep them warm in a low oven (around 200°F/95°C) until ready to serve.
Nutrition Facts
Calories |
8246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 883.7 g | 1133% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
