Best Homemade Sea Salt and Black Pepper Potato Chips
Ingredients
- 1 (32 oz.) bottle Crisco® Pure Vegetable Oil
- Crisco® Pure Peanut Oil
- 3-4 medium russet potatoes (about 1-1/4 pounds)
- 1 tsp. fine sea salt
- 1 tsp. cracked black pepper
Directions
- Step 1
HEAT oil in 4-quart saucepan or deep fryer (375º F). Scrub potatoes, remove deep eyes and blemishes from skin. Cut a slice from both ends of potatoes to start with a flat slicing surface. Slice potatoes thinly, about 1/16-inch, by hand or using a mandoline (manual slicer) or in a food processor, using a 2mm blade. Place slices into a large bowl with enough cold water to cover. Combine sea salt and black pepper.
- Step 2
DRAIN water from potatoes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line a 4-quart bowl with paper towels.
- Step 3
DEEP fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with some of salt and pepper mixture; toss to coat evenly. Repeat with remaining potatoes.
Serving size
(1/4 of recipe)
- Calories 270
- Calories from Fat180g
- Total Fat 21g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 300mg
- Potassium 0mg
- Total Carbohydrates 20g
- Dietary Fiber 1g
- Sugars 1g
- Protein 2g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet