We typically do not eat a lot of potatoes in our house.  But when I crave a good potato chip, I crave it, so I’ve made many attempts to make healthier potato chips in the oven and frying pan, and I fail every.single.time.  The potatoes taste fine, but they don’t get crispy enough for our liking.  My uneven slices cause some of them to burn while some are barely cooked through.  So I stopped trying for a while.  Overachiever here, y’all.  Until my housewife-extraordinaire sister-in-law filled this rookie in on some simple tips for making potato chips perfectly without vegetable or peanut oil.  And they turned out to be delicious.

So just in case there are any other clueless-ers like me out there, I’m passing the tricks of the trade on to you 🙂

• I like to use yellow potatoes because they are consistently circular and are a good size (regular potato slices can be too big). But really it doesn’t matter which kind you choose.  Go with your gut or something.
• Wash and slice those bad boys thinly and evenly with a mandolin.  Use it.  It’s so much faster and easier than doing it by hand and the slices are flawless.
• These potato chips won’t kill you.  Why you ask?  Because although they are fried, they are fried in coconut oil, which is tremendously good for your bod.  I put about 2-3 cups of the good stuff into a deep pasta pan and heat until boiling.
• Soak the potatoes in cold ice water for a few minutes before you cook them.  This is what helps them crisp up when frying.
• Slowly place a good handful of the slices into the hot oil at once.  Overcrowding is not your friend but don’t be stingy or you’ll be there all night.  Let the slices fry until golden.  This took my batches about six minutes each.
• Remove with a straining spoon and let cool on a paper towel.
• Top immediately with as much sea salt as you like.  I’m pretty generous with it.

Enjoy these with literally whatever you like!  Here was what accompanied our chips the other night (also seen hurr):

I dare you not to eat the whole batch in one sitting.  I’m hoping to try these tips with sweet potatoes soon, so I’ll let you know how it goes!  Do you have any fried potato tips?  Fill me in, people!

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