These homemade potato crisps are the ultimate upgrade from store-bought chips. By slicing Idaho potatoes into paper-thin rounds and frying them in rich clarified butter, you achieve a delicate, glass-like shatter that gives way to a savory potato flavor. The clarified butter prevents burning, allowing the potatoes to turn a perfect golden brown without becoming greasy. They are incredibly simple to make but require careful attention to slice thickness and oil temperature. Serve them as a sophisticated side dish for burgers, as a crunchy topping for salads, or simply as a standalone snack with your favorite dip. The result is a restaurant-quality treat that feels luxurious yet comforting, perfect for entertaining guests or satisfying a midnight craving for something salty and crisp.
Potato Crisps
Description
These homemade potato crisps are the ultimate upgrade from store-bought chips. By slicing Idaho potatoes into paper-thin rounds and frying them in rich clarified butter, you achieve a delicate, glass-like shatter that gives way to a savory potato flavor. The clarified butter prevents burning, allowing the potatoes to turn a perfect golden brown without becoming greasy. They are incredibly simple to make but require careful attention to slice thickness and oil temperature. Serve them as a sophisticated side dish for burgers, as a crunchy topping for salads, or simply as a standalone snack with your favorite dip. The result is a restaurant-quality treat that feels luxurious yet comforting, perfect for entertaining guests or satisfying a midnight craving for something salty and crisp.Ingredients
Directions
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Peel the Idaho potatoes and slice them into uniform, paper-thin rounds using a mandoline slicer.
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Immediately place the sliced potatoes into a bowl of cold water to remove excess starch and prevent browning.
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Let the potatoes soak for at least 15 minutes, then drain and pat them completely dry with clean kitchen towels or paper towels.
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Heat a large, heavy-bottomed skillet or pot over medium heat and add the clarified butter.
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Once the butter is hot but not smoking, carefully add the dried potato slices in a single layer, working in batches to avoid overcrowding.
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Fry the potatoes for 2 to 3 minutes, stirring occasionally with a slotted spoon, until they turn golden brown and crispy.
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Remove the crisps from the butter using a slotted spoon and transfer them to a plate lined with paper towels to drain excess fat.
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Sprinkle immediately with salt and pepper while still warm.
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Repeat the frying process with the remaining potato slices and butter.
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Serve the potato crisps warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 487.9kcal
- % Daily Value *
- Total Fat 48.7g75%
- Saturated Fat 30.6g153%
- Cholesterol 129.0mg43%
- Sodium 390.3mg17%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 1.7g7%
- Sugars 0.7g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
