Homemade Potato Chips

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Watch the crew circle the wagons to protect a plate of these beauties. Spring for a few extra spuds to keep the peace.
  • 7 unpeeled medium potatoes (about 2 pounds)
  • 2 quarts of ice water
  • 5 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 ½ teaspoon celery salt
  • 1 ½ teaspoon pepper
  • Oil for deep-fat frying
  • Using a vegetable peeler or metal cheese slicer, cut potatoes into thin slices. Place in a large bowl. Add ice water and salt.
  • Soak for 30 minutes. Drain potatoes. Place on paper towels. Pat dry.
  • In a small bowl, combine garlic powder, celery salt, and pepper. Set aside. Heat 1 ½-inches oil to 375°.
  • Fry potatoes in batches until golden brown, 3-4 minutes, stirring. Remove with an Ultimate Skimmer/Frying Weapon. Drain on paper towels. Sprinkle with seasoning mixture. Store in an airtight container.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.