Enjoy the delightful crunch of homemade potato chips, seasoned to perfection and made with love.
Peel the potatoes and slice them thinly using a mandolin slicer.
Ensure the slices are uniform for even cooking.
Soak the potato slices in cold water for 30 minutes to remove excess starch.
Add ice cubes to the water to keep it extra cold.
Heat the vegetable oil in a deep pan to 190°C (375°F).
Use a thermometer to maintain the correct temperature.
Dry the potato slices thoroughly with paper towels.
Dry slices prevent oil splatter and ensure crispiness.
Fry the potato slices in batches until golden and crisp, about 2-3 minutes per batch.
Avoid overcrowding the pan to maintain oil temperature.
Drain the chips on paper towels and season with fine salt while still warm.
Seasoning while warm helps the salt adhere better.
Serve the chips fresh and enjoy their crispy texture.
Pair with your favorite dip for an enhanced experience.
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