How to fry potato chips
Shallow-fry potato chips in oil at 375°F (190°C) for about 3–4 min, until golden brown. Treat the time as a starting point: piece size, batch size and your pot all change it, so watch the color and the oil thermometer rather than the clock.
- Oil temperature
- 375°F (190°C)
- Method
- Shallow fry
- Starting time
- 3–4 minSlices soaked 30 min; fried in 1-1/2 inches of oil in a cast-iron or heavy skillet, in batches, stirring frequently.
- Piece size
- very thin slices
- Done when
- golden brown
Numbers from Taste of Home: Homemade Potato Chips. Celsius values are rounded.
Getting it right
- Soak the thin slices for 30 minutes, then drain and pat them very dry on paper towels.
- Heat 1½ inches of oil to 375°F (190°C) in a cast-iron or other heavy skillet.
- Fry in batches so the skillet is never crowded.
- Stir frequently for 3 to 4 minutes, until golden brown.
- Lift out with a slotted spoon, drain on paper towels and season while hot.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.