Salt and Pepper Chips
Discover the ultimate crowd-pleasing snack with this Salt and Pepper Chips recipe, a simple yet irresistible twist on classic homemade fries. Featuring thinly sliced russet potatoes, these chips are soaked, coated in a light cornstarch slurry, and fried to golden perfection for a crunch that will leave you craving more. Seasoned with a delicate balance of sea salt and freshly ground black pepper, each bite delivers bold flavor and satisfying texture. With just 15 minutes of prep time and straightforward frying techniques, this recipe serves up freshly-made chips that are perfect as a snack, appetizer, or side dish. Whether paired with your favorite dipping sauce or enjoyed solo, these crispy chips embody comfort food at its finest. Perfect keywords for SEO: homemade chips, crispy fries, salt and pepper seasoning, easy snack recipe, quick side dish ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 liters Vegetable oil
- 1.5 teaspoons Sea salt
- 1.5 teaspoons Freshly ground black pepper
- 1 tablespoon Cornstarch
- 500 milliliters Cold water
Instructions
Begin by peeling the russet potatoes. Once peeled, slice them into thin strips, about 1/4 inch wide, to resemble the size of traditional chips.
As you cut the potatoes, place the strips in a bowl of cold water. This helps to remove excess starch and results in a crispier chip.
Let the potato strips soak for about 10 minutes, then drain and rinse them under cold water.
Transfer the potato strips onto a clean kitchen towel and pat completely dry. Any excess moisture can cause the oil to splatter.
In a large bowl, combine 1 tablespoon of cornstarch and 1/2 cup of cold water to form a thin slurry.
Add the potato strips to the slurry, ensuring they're coated evenly. Drain any excess slurry from the potatoes.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat, aiming for a temperature of about 350°F (175°C). Use a thermometer to check the temperature, as a consistent temperature is crucial for frying.
Carefully add the potato strips to the hot oil in batches. Avoid overcrowding the pan to ensure even cooking.
Fry the potato strips for about 5-7 minutes, or until they turn golden brown and crisp. Use a slotted spoon to occasionally stir them gently, ensuring they cook evenly.
Transfer the fried chips to a paper towel-lined baking sheet to drain any excess oil.
While the chips are still warm, season them evenly with sea salt and freshly ground black pepper. Toss gently to ensure each chip is well seasoned.
Repeat the frying and seasoning process for the remaining potato strips.
Serve the salt and pepper chips immediately for the best texture. Enjoy your crispy and perfectly seasoned chips as a snack or a side dish.
Nutrition Facts
Calories |
8780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 883.8 g | 1133% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 13.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6763 mg | 144% | |
*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.
