Crispy Double-Fried Homemade Potato Chips
Crispy, chunky, and deliciously good, this homemade country-style chips recipe beats French-fries hands-down! And, they’re the perfect side dish to serve with your Wisconsin-style Friday night fish-fry.
ABOUT THIS RECIPE (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Nutrition Facts
Crispy Double-Fried Potato Chips
Amount Per Serving
Calories 432
Calories from Fat 146
% Daily Value*
Fat 16.2g25%Saturated Fat 7.7g48%Trans Fat 0gPolyunsaturated Fat 1.2gMonounsaturated Fat 6.6gCholesterol 0mg0%Sodium 556.4mg24%Potassium 950.4mg27%Carbohydrates 67.4g22%Fiber 6.3g26%Sugar 0g0%Protein 6.8g14%
Vitamin A 0IU0%Vitamin C 18.8mg23%Calcium 19.8mg2%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
It wasn’t until I married my dear hubby 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.
Learn how to adjust the serving size. CLICK HERE
Crispy Double-Fried Potato Chips
Kymberley @GFreeDeliciouslyEquipment
- Deep Fryer or Large heavy pot
- Deep-fry thermometer
- Slotted Spoon
- Large bowl
- Cooling rack
- Baking sheet
Ingredients
- 2 pounds Yukon Gold Potatoes approximately 4 – 5 medium-size potatoes
- 2 quarts Canola Oil
- 1 tablespoon fine-grain sea salt + more for seasoning
- 1 teaspoon black pepper + more for seasoning
- 1 teaspoon onion powder
Try serving with this yummy aioli chip dipping sauce
- 3 tablespoons prepared salsa
- 3 tablespoons gluten-free mayonnaise
- A squeeze of lemon juice
Instructions
- Begin by washing Yukon Gold potatoes, cut off any blemishes or bad spots, leaving most of the skin on, then cut them into chunky slices about ¼-inch thick.
- Place potato slices in a large bowl, toss with salt, pepper, and onion powder, add lukewarm water to cover potatoes completely and let soak for 30 minutes. Doing this helps to remove excess starch from the potatoes and keep them from oxidizing.
- Heat oil to 325º F in a deep fryer or alternately use heavy pot and deep-fry thermometer.
- Remove the potatoes from the water soak, and pat dry to remove the excess water.
- Using a fry basket, slotted spoon or spider strainer, add the potatoes, about two handfuls of potatoes at a time in batches, to the hot oil. Cook 5-7 minutes until the chips begin to float and are light-colored but not browned. Remove potatoes with a slotted spoon and let drain and cool on a wire rack positioned over a tray lined with paper towels. Keep at room temperature for up to a few hours before the final fry to finish them. Repeat until all the potatoes are par-cooked.
- Meanwhile, make the aioli dipping sauce. Add salsa and mayo in a small bowl, whisk to combine — season to taste, adding a little lemon juice if you like.
- When ready to finish cooking, heat the oil to 350º F. Return the par-cooked potatoes to the oil, approximately two handfuls at a time, cooking about 1 minute on each side until golden brown. Remove from oil with a slotted spoon, shaking off excess oil, and season lightly with salt and pepper. Repeat until all potatoes are twice-fried.
Recipe Notes
Nutrition
Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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