Homemade Potato Chips

Work in Progress

I’ve tried blanching in ice water than deep frying at 1/8 inch thick and microwaving at 1/16 inch thick on parchment paper. Seasoning with salt and pepper seemed sufficient, though other seasonings showed some promise (truffle, of course). For me, it seems that deep frying potatoes is best done with fries, and that chips are better baked (or microwaved).

Update: all awful, I can’t win…buy yourself some kettle chips.


All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.