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Crispy Double-Fried Potato Chips

These homemade country-style chips beat french fries hands-down!
And, they’re the perfect side dish to serve with Friday night fish-fry.

Crispy Country-Style Double-Fried Potato Chips
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It wasn’t until I married my husband that I’d had what his family called homemade potato chips. Making them was my father-in-law’s specialty. And the secret trick he taught me for making them super delicious was to double-fry them.

He always used buttery tasting Yukon Gold Potatoes sliced to just the right thickness for a hearty chip that would crisp up just right.

When frying the potatoes he’d flash-fry them to eliminate moisture, then he’d fry them again to ensure the crispness.

You won’t believe how this method changes everything you ever thought you might have known about frying potato chips.

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Crispy Country-Style Double-Fried Potato Chips

Crispy Double-Fried Potato Chips

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Crispy Country-Style Double-Fried Potato Chips

Crispy Double-Fried Potato Chips

Course: Side Dish
Cuisine: American, British
Keyword: Fried Foods, Potato, Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Slide to Adjust Servings: 4 to 6 servings
Calories: 759kcal
Author: Kymberley Pekrul | G-Free Deliciously
These homemade country-style chips beat french fries hands-down! And, they're the perfect side dish to serve with Friday night fish-fry.
Print Recipe

Ingredients

  • Canola or other vegetable oil
  • 2 pounds medium Youkon Gold potatoes peeled

Equipment

  • If using an electric deep fryer fill and heat your vegetable oil according to the manufacturer's instructions. If you don't have one use enough oil in a deep heavy pot over medium-heat to measure a depth of about 3-inches. You will want to make sure that the pot is deep enough so that it is no more than half full of the oil. Heat the oil to 325ºF.
  • Crinkle cutter for slicing wedges or slice wedges with a kitchen knife. about 1/8-inch thick

Instructions

  • Heat 3 inches oil to 325°F in a heavy pot over medium heat.
  • While oil is heating, scrub potatoes, blot dry with a paper towel, and cut into 1/4-inch wedges with a crinkle cutter or kitchen knife.
  • Fry potatoes in several batches for 1-1/2 minutes per batch (potatoes will not be golden) and transfer with a spider or slotted spoon to paper towels placed on a baking sheet to drain. (Return oil to 325°F between batches.)
  • When all of the batches are done, heat the oil to 350°F. Refry potatoes in several batches until golden and crisp, about 4 to 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)
  • Season chips with salt, pepper and fine ground parsley to taste.

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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Mark and Kymberley Pekrul

hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
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