Ingredients
- 1 large russet potato (6-8 ounces, peeled optional)
- 3/4 cup cold water
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- Frying oil (vegetable or peanut) or oil for brushing slices before baking
Instructions
- Using a mandoline or sharp knife, thinly slice the potato to about 1/10 inch (2.5 mm) thickness.
- Place the slices in a bowl and pour cold water over them. Soak for 30 minutes, then drain and pat completely dry.
- In a large bowl or freezer bag, combine smoked paprika, onion powder, brown sugar, garlic powder, salt, and chili powder.
- For frying: Heat oil in a deep fryer or deep saucepan to 350°F (175°C). Fry potato slices in batches for 3-5 minutes, flipping halfway, until golden brown. Drain on a cooling rack, let crisp for a few minutes, then toss in the spice mixture.
- For baking: Preheat oven to 400°F (200°C) and line two baking sheets with foil, lightly greased. Place potato slices in a single layer, brush with oil, and bake for 10-15 minutes until golden and crisp. Remove smaller pieces early if needed. Let cool, then toss in the spice mixture.
Notes
- Ensure potato slices are completely dry to achieve maximum crispiness.
- Adjust spice mixture to taste for more heat or sweetness.
- Chips can be stored in an airtight container for 1-2 days but are best eaten fresh.
- For a healthier version, baking is preferred over frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying or Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
