Here’s an easy, step-by-step guide to making your own potato chips. Gather your ingredients, and let’s get started!

First off, peel the potatoes.

This can be a therapeutic experience. Get into a rhythm! Once you’ve peeled them, slice them thinly. The thinner the slices, the crispier the chips. A mandoline works wonders here, but a sharp knife can do the trick if you’re patient.

After slicing, rinse the potato slices under cold water. This removes excess starch, helping your chips become crispier. Soak the slices in cold water for about 30 minutes. Trust me; that little waiting period makes a significant difference.

Once the potatoes are soaked, drain them and pat them dry with a clean kitchen towel or paper towels. This step is essential. Too much moisture will lead to soggy chips!

In a heavy pot or a deep fryer, heat the vegetable oil to 350°F (175°C). A kitchen thermometer can be handy here. Don’t skip this; the right temperature is critical to achieving that crunchy texture we all love.

Carefully drop a handful of potato slices into the hot oil. Don’t overcrowd the pot – this leads to uneven cooking. Fry in batches, monitoring them closely to prevent burning. You should fry them for 3-5 minutes or until golden brown.

Using a slotted spoon, transfer the fried potato chips to a plate lined with paper towels to drain excess oil.

While they are still hot, sprinkle them generously with sea salt, garlic powder, and smoked paprika. Give them a little toss to ensure even coverage.