Homemade Potato Chips
:max_bytes(150000):strip_icc()/89005859_9-57bbaaa73df78c8763516219.jpg)
Nutrition Facts (per serving) | |
---|---|
376 | Calories |
25g | Fat |
37g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 376 |
% Daily Value* | |
Total Fat 25g | 31% |
Saturated Fat 2g | 9% |
Cholesterol 0mg | 0% |
Sodium 17mg | 1% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 4g | 14% |
Total Sugars 2g | |
Protein 4g | |
Vitamin C 17mg | 83% |
Calcium 26mg | 2% |
Iron 2mg | 10% |
Potassium 926mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These easy potato chips will satisfy that salty snack craving, and you get to control the salt.
Ingredients
-
6 medium potatoes
-
Oil, for deep-frying
-
Salt, to taste, optional
Steps to Make It
-
Heat the oil (an inch or two) in a deep heavy saucepan, saute pan or deep fat fryer to 370 F.
-
Wash and peel the potatoes. Slice as thin as possible.
-
An old fashioned cabbage slicer can be used or use a sharp knife or food processor with a thin slicing blade.
-
Immediately immerse the potato slices in a bowl of ice cold water and let stand for at least one hour. Dry them thoroughly by shaking them in a towel.
-
Fry the chips in small batches in the hot oil until a light golden brown.
-
Drain on paper towels or brown paper bags.
-
Salt lightly. Cool the chips and enjoy, or store them at room temperature in a food storage bag or covered container.
You Might Also Like
Recipe Tags: