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

FAQs

Why homemade potato chips are 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.

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.

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.

If your oil is too hot, the chips will burn. If the oil is too cold, the chips will become soggy. Sheet Pan with Paper Towels: A sheet pan with paper towels sops up the extra oil and keeps your potato chips crisp and not soggy. Parchment paper can also be used, but it won't soak up the oil as well as paper towels.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

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.

A: 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.

Parboiling ensures the chips are cooked through with a fluffy interior. The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp.

During the deep-frying process, vegetable oil is under temperature stress and this can induce onset of rancidity as a consequence of oxidative reactions of lipids present in the oil.

According to a study, Americans chose “Classic” as their favorite potato chip flavor, followed by Sour Cream and Onion, then Barbecue. In 2017, Ruffles' Cheddar & Sour Cream had sales of $218.8 million in the U.S.

Is it better to fry or bake potato chips? ›

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.

The Health Nut: Homemade; "While they're not as consistent, the flavor tends to be better, and they're less salty." The Foodie: Store-bought; "I like the texture of the thicker cut chips, but it's a very fine line with homemade between just crispy and overcooked."

Once you try your own homemade potato chips, you will understand why the effort it totally worth it! There is something so special about them being slightly warm out of the oil instead of grabbing them from a bag you bought at the store! Making potato chips at home couldn't be easier!

Storage: The chips can be stored in a zip-top bag at cool room temperature for up to 5 days.

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.

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.

You might not be baking it for long enough. A baked potato needs to be cooked for at least 45 minutes to an hour at a high temperature (around 400-425 degrees Fahrenheit) to become crispy on the outside. You might not be using enough oil.

The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.