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

FAQs

Why are my homemade potato chips 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.

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.

You can store them in any air-tight container or zippered bag to keep them fresh. Make sure you close the containers/bags completely every time you take some out. Leaving them open too long can let moisture in and make the chips soggy. Store them in a cool, dry place like any other pantry item.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it's floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.

Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries.

The FDA found that baked potato chips contain about three times more acrylamides than traditional fried chips. The last issue is with any salty snack is portion control. Mindlessly munching on a huge bag of baked or fried chips can mean loads of extra calories and fat.

Lemon + Herb — fresh lemon zest and dried herbs are suspended in buttermilk powder to bring a green goddess freshness to the chips. (This one is my favorite!) Rosemary + Parmesan — Fresh rosemary and grated parmesan with a little onion and garlic makes for a hearty flavored chip.

Best Overall: Cape Cod Original

Of all the potato chips we tasted, Cape Cod stood out as our clear favorite. One of our tasters noted it was the “yummiest and most well-seasoned” of the bunch.

If your potato chips aren't crispy, it's likely because your potatoes were not completely dry before you started cooking, or you did not soak and rinse them long enough. Using too much oil could also make your potato chips less crispy.

How long should you soak potatoes for chips? ›

Transfer potato slices to a large bowl of cold water as you slice them. Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.

Treat your chips like roasties

When you cut your chips, it's integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don't end up with soggy chips.

How Do You Keep Homemade Chips Crispy? The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

The crisp sound comes from the fractures of potato cells. During the frying process, potato cells turn brittle and dry. So when the chip is bitten into, it will cause fractures. If chips get damp, the potato cells will become soften and lose their brittleness and crispiness.