Low Sodium Classic Deep Fried Chips
Discover a healthier twist on a timeless favorite with our Low Sodium Classic Deep Fried Chips recipe. Perfectly crispy and golden, these homemade chips are crafted from thinly sliced Russet potatoes, soaked to remove excess starch for unbeatable crunch. Seasoned with a flavorful blend of garlic powder, onion powder, paprika, and ground black pepper, they pack a punch without relying on salt. Frying in vegetable oil at just the right temperature ensures each batch is delightfully crisp and golden, making them the ultimate guilt-free indulgence for snacking or serving at gatherings. Ready in under 40 minutes, this recipe is ideal for those seeking low-sodium alternatives without sacrificing flavor. Dive into the irresistible world of homemade chips today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 liters Vegetable oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
Instructions
Peel the russet potatoes and slice them using a mandoline to about 1/8 inch thickness. Thinner slices ensure crispiness.
Soak the potato slices in a large bowl filled with cold water for 10 minutes to remove excess starch, which helps achieve crispiness.
Drain the potatoes and place them on a clean kitchen towel. Pat dry thoroughly to prevent oil splatter during frying.
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C) over medium-high heat.
In a small bowl, mix the garlic powder, onion powder, paprika, and ground black pepper until well combined. Set aside.
Once the oil has reached the desired temperature, carefully add a small batch of potato slices into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chips.
Fry each batch for about 3-4 minutes or until golden brown and crispy. Stir occasionally to ensure even cooking.
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined baking sheet to drain excess oil.
Immediately sprinkle the spice blend over the hot chips while they are still slightly oily to help the seasoning adhere.
Repeat the frying process with the remaining potato slices, ensuring the oil returns to 350°F (175°C) between batches.
Once all the chips are fried and seasoned, allow them to cool slightly before serving to enjoy their maximum crispiness.
Nutrition Facts
Calories |
16342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1767.7 g | 2266% | |
| Saturated Fat | 252.6 g | 1263% | |
| Polyunsaturated Fat | 1136.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6837 mg | 145% | |
*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.
