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Ina Garten Potato Chips

Ina Garten Potato Chips - recipe card
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These homemade potato chips are thinly sliced, fried until golden and crisp, then sprinkled with flaky sea salt and fresh rosemary. They are irresistible with a tender, shattering crunch and a hint of herbaceous flavor. Serve them as an elegant snack or alongside your favorite dip.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), scrubbed and sliced 1/16-inch thick on a mandoline
  • 2 quarts (8 cups) peanut or canola oil, for frying
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 2 teaspoons flaky sea salt, such as Maldon

Instructions

  1. Slice the potatoes: Using a mandoline set to 1/16-inch thickness, carefully slice the scrubbed potatoes. As you slice, transfer the slices to a large bowl of ice water to prevent browning and remove excess starch. Let them soak for at least 10 minutes.
  2. Drain and dry: Drain the potato slices in a colander and spread them out on a clean kitchen towel or layers of paper towels. Pat them completely dry, pressing gently to remove all surface moisture. Any water left on the slices will cause the hot oil to splatter violently.
  3. Heat the oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Attach a deep-fry thermometer and heat over medium-high heat until the oil reaches 350°F (175°C). Adjust the heat as needed to maintain this temperature.
  4. Fry the first batch: Carefully add a handful of potato slices to the hot oil, one at a time, so they don’t stick together. Fry for 2 to 3 minutes, turning occasionally with a slotted spoon or spider, until the chips are golden brown and crisp. Do not overcrowd the pot; fry in batches of about 1 cup of slices at a time.
  5. Drain and season: Use a spider or slotted spoon to transfer the chips to a wire rack set over a baking sheet lined with paper towels. Immediately sprinkle with some of the chopped rosemary and flaky sea salt. Repeat with the remaining potato slices, keeping the oil at 350°F (175°C) between batches.
  6. Serve: Allow the chips to cool for a few minutes; they will become even crisper as they cool. Serve immediately, or keep warm in a 200°F (95°C) oven until ready to serve.

Notes

Storage: Homemade potato chips are best enjoyed the same day. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To re-crisp, spread them on a baking sheet and warm in a 300°F (150°C) oven for 3 to 5 minutes. Freezing is not recommended. Reheating: Place on a microwave-safe plate and microwave on high for 20-30 seconds, or until crisp. Variation: For a different flavor, substitute the rosemary and sea salt with smoked paprika and garlic powder, or grated Parmesan cheese.

Nutrition

Keywords: Ina Garten potato chips, homemade potato chips, crispy potato chips, fried potato chips, rosemary potato chips, sea salt potato chips, easy snack recipe, game day snack, gluten-free snack, vegetarian snack, stovetop recipe, Ina Garten recipes

Find it online: https://inagartencooks.com/ina-garten-potato-chips-recipe/