Preparing Homemade Potato Chips



For chips it is important to choose a potato variety that holds its shape well and yet cooks to a light fluffiness inside (above). Chips can be made either using a sharp cook’s knife for straight chips or in a food processor for game chips. After cutting into sticks, it is important to soak for about 30 minutes in water to remove excess starch. This prevents the chips from sticking together.

  1. Large potatoes are best for chips. Peel them thinly, then cut into 5mm–1cm (¼-½in) slices, depending on desired thickness.

  2. Stack up several slices and cut downwards into 5mm-1cm (¼-½in) sticks. Soak the chips in water for 30 minutes.

  3. Drain well, then place on a clean tea towel and pat dry. If not properly dried, the chips will spatter in the hot fat.