Chili Lime Baked Potato Chips | Easy Homemade Potato Chips Recipe (2024)

FAQs

Why are my homemade potato chips not crispy? ›

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

Soak the potatoes in cold water after cutting for at least half an hour. This will remove a lot of the starch and result in crispier potatoes. It also prevents the sugars from browning before the potatoes are cooked. Dry them thoroughly after soaking them so they don't steam and get soft in the oven.

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

To keep homemade potato chips crispy, remove their excess oil by placing them on clean paper towels after they're done frying. Then, store your chips in an air-tight container to prevent moisture exposure. Top these creative recipes with your crispy potato chips!

If commercial chip manufacturers can make them last months -- and have achieved this for at least half a century -- then you can make them last a week in your kitchen. I think your customers can reasonably expect "home made potato chips" to be at most a week old. Try storing them in airtight containers.

Oil and Fat Content

While are baked potato chips really healthy and oil-less? It does have no oil in the cooking process–potato slices are baked. Compared with fatty deep fry, bake is the more healthy way to cook food.

Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape. Drain in a colander and leave to steam until completely dry – this is very important before frying. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.

It's imperative you soak your potatoes for at least 30mins. This helps remove most of the starch in the potato, resulting in a crispier finish. It also means that some of the natural sugars are removed, meaning that the outside won't burn before the middle is cooked.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Why do homemade potato chips turn brown? ›

The cold temperatures needed for long-term storage of potatoes cause the starch in spuds to break down into smaller sugar molecules. It's the reaction between these sugars and the extreme heat of deep frying that causes browning.

Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), and Salt.

Sprinkle some onion and garlic powder on top and shake the bag for maximum coverage. Another option is to cover plain potato chips with fresh lemon juice, dried oregano, and garlic powder.

If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.

The crisp sound comes from the fractures of potato cells. During the frying process, potato cells turn brittle and dry. So when the chip is bitten into, it will cause fractures. If chips get damp, the potato cells will become soften and lose their brittleness and crispiness.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.