Perfect Homemade Fried Potato Chips

Wash and peel the potatoes. You can also leave the peel on if you prefer for added nutrients and texture.

Slice the potatoes paper-thin using a mandolin or a sharp knife. They need to be thin so they will cook evenly and won't get chewy.

Rinse the sliced potatoes under cold water to remove excess starch. This will make your chips crispi(er).

Dry the potatoes thoroughly. It's important that they are dried completely, as the oil will splatter if there's still water on them.

Heat the oil in a deep fryer or, if you don't have one, use a deep pan. The oil should be sufficiently hot, but not smoking.

Fry the potatoes in batches. Don't overcrowd the pan or the potatoes won't cook evenly and can stick together.

Cook until golden brown. This should take around 3-5 minutes.

Use a slotted spoon to take out the chips and let them drain on kitchen paper.

Sprinkle with salt while they're still hot.

Once cooled, store them in an airtight container - but they're so tasty, they probably won't last long!