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Crispy Double-Fried Homemade Potato Chips

The best homemade country-style potato chips recipe ever! This recipe double-fries the chips to make them extra-crispy on the outside, and fluffy on the inside.

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Crispy Double-Fried Homemade Potato Chips

Crispy, chunky, and deliciously pleasing, this homemade country-style chips recipe beats French fries hands-down. Our recipe shows you how to achieve the perfect level of tender crispiness. Double-frying the chips gives you a deep golden color and a chip that doesn’t get soggy even after cooling. Serve these chips as a delicious snack or a side to your favorite Wisconsin-style Friday night fish fry. And they’re the perfect side dish to serve with a sandwich or burger!

 

Crispy Double-Fried Homemade Potato Chips

ABOUT THIS RECIPE (per serving)

Gluten FreeVegetarianKeto
Servings:  6
AVG. Maker RATING: 
4.34 from 3 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :20 minutes
Inactive :30 minutes
Total Time :1 hour 5 minutes
Course : Dinner, Lunch, Side Dish
Cuisine : American, British
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 432
Fat 16.2
Carbohydrates 67.4
Protein 6.8

How to make the best homemade potato chips...

After marrying my dear hubby, I 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 introduced me to choosing buttery-tasting Yukon Gold Potatoes sliced to just the right thickness for a hearty chip that crisps up just right.

Another part of the secret to frying the potatoes, I learned,  is to flash-fry them to eliminate moisture, then fry them again to ensure crispness.

The technique makes all the difference. 

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

Enjoy!

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Crispy Double-Fried Homemade Potato Chips

Crispy Double-Fried Potato Chips

The best homemade country-style potato chips recipe ever! This recipe double-fries the chips to make them extra crispy on the outside and fluffy on the inside.
Kymberley @GfreeDeliciously
4.34 from 3 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 20 minutes
Inactive 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Side Dish
Cuisine American, British
Servings 6
Calories 432 kcal

EQUIPMENT

  • Deep Fryer or Large heavy pot
  • Deep-fry thermometer
  • Slotted Spoon
  • Large bowl
  • Cooling rack
  • Baking sheet

INGREDIENTS
 
 

Try serving with this yummy aioli chip dipping sauce

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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 use a heavy pot and deep-fry thermometer alternately.
  • 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 at a time in batches, to the hot oil. Cook for 5-7 minutes until the chips 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 for 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.

KITCHEN NOTES

Keep potatoes warm in a 250ºF oven until ready to serve.

Nutrition

Calories: 432kcalCarbohydrates: 67.4gProtein: 6.8gFat: 16.2gSaturated Fat: 7.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.6gTrans Fat: 0gCholesterol: 0mgSodium: 556.4mgPotassium: 950.4mgFiber: 6.3gSugar: 0gVitamin A: 0IUVitamin C: 18.8mgCalcium: 19.8mgIron: 3mg
Keyword chips, french fries, fries, potato, potato chips
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

Recipe Card powered by WP Recipe Maker 

(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 © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • 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 cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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