Salt Pepper Dirty Potato Chips
Crispy, flavorful, and irresistibly snackable, these Salt Pepper Dirty Potato Chips bring a gourmet twist to your favorite crunchy indulgence. Made from thinly sliced Russet potatoes, this recipe embraces the rustic charm of “dirty-style” chips by leaving the skins on for added texture and an unbeatable homemade flavor. Carefully fried to golden perfection and seasoned with a bold blend of sea salt, freshly ground black pepper, and a hint of garlic powder, these chips are the ultimate treat for salty snack lovers. For an extra smoky kick, try adding a dash of smoked paprika! Ready in just 30 minutes, these handcrafted chips are perfect as a stand-alone snack, a party appetizer, or the ideal side to your favorite dip. Delightfully crispy and packed with savory seasoning, these homemade chips are sure to rival any store-bought bag.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Vegetable oil
- 2 teaspoons Sea salt
- 2 teaspoons Freshly ground black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Optional: smoked paprika
Instructions
Wash and scrub the Russet potatoes thoroughly to remove dirt; peeling is optional as leaving the skins on adds to the 'dirty-style' texture and flavor.
Using a mandoline slicer or a sharp knife, slice the potatoes into paper-thin rounds about 1/8-inch thick. Try to keep the slices uniform for even cooking.
Fill a large bowl with cold water and soak the potato slices for 10 minutes to remove excess starch, which will help them crisp up better.
Rinse the potato slices and transfer them to a clean kitchen towel or paper towels. Pat them completely dry to avoid splatters when frying.
In a large, heavy-bottomed frying pan or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
Work in batches to avoid overcrowding; carefully add a handful of potato slices to the hot oil and fry for 2-3 minutes or until they are golden brown and crispy.
Using a slotted spoon, transfer the fried potato chips to a baking sheet lined with paper towels to drain excess oil.
While the chips are still hot, season them with sea salt, freshly ground black pepper, and garlic powder. You can also sprinkle smoked paprika if desired for an extra layer of flavor.
Repeat the frying and seasoning process with the remaining potato slices, always monitoring the oil temperature to ensure consistent results.
Let the chips cool slightly before serving. Enjoy these Salt Pepper Dirty Potato Chips as a snack or alongside your favorite dips!
Nutrition Facts
Calories |
7860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 836.5 g | 1072% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3949 mg | 84% | |
*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.
