Low Sodium Classic Fried Potato Chips
Satisfy your snack cravings with these homemade Low Sodium Classic Fried Potato Chips—crispy, golden, and bursting with natural flavor! This easy recipe transforms simple Russet potatoes into a better-for-you snack by embracing heart-healthy canola oil and skipping the high-sodium seasonings often found in store-bought chips. A soak in cold water ensures an irresistibly crisp texture, while a delicate blend of black pepper, garlic powder, and onion powder adds subtle flavor without overwhelming your taste buds. Perfect for sharing (or not!) and a great way to indulge guilt-free, these crispy chips pair wonderfully with your favorite dip or stand alone as a wholesome treat. Whether you're putting together a party platter or simply enjoying a solo snack, these low-sodium chips are a satisfying, homemade alternative.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Canola oil
- 0.5 teaspoons Freshly ground black pepper
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Onion powder
Instructions
1. Peel the potatoes and rinse them under cold water. Using a mandoline slicer, cut the potatoes into 1/8-inch thick slices. Alternatively, use a sharp knife to slice them thinly.
2. Place the potato slices in a large bowl of cold water. This will help remove excess starch and make the chips crispier. Soak for at least 30 minutes, then drain and rinse the slices again.
3. Spread the potato slices in a single layer on a clean kitchen towel or paper towels. Pat them dry thoroughly to prevent oil splatter.
4. In a large pot or deep fryer, heat canola oil over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature.
5. Carefully add a handful of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry the slices for about 3-5 minutes or until they turn golden brown and crispy.
6. Use a slotted spoon to remove the chips from the oil and transfer them to a baking sheet lined with paper towels to drain excess oil.
7. While the chips are still warm, sprinkle them with freshly ground black pepper, garlic powder, and onion powder to taste. Mix gently to coat evenly.
8. Repeat the frying process with the remaining potato slices, ensuring the oil returns to the correct temperature between batches.
9. Allow the chips to cool completely before serving. Store leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
8744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 896.1 g | 1149% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 226.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3902 mg | 83% | |
*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.
