Homemade Butter Salt and Lemon Pepper Potato Chips
Crispy, salty and zingy with lemon pepper, these homemade chips taste like something you’d buy at a gourmet snack shop — but they’re surprisingly easy to make at home.
Ingredients
4 medium-large russet potatoes
4–6 cups peanut oil (or any high-smoke-point oil)
Butter popcorn salt
Salt-free lemon pepper seasoning (we used Mrs. Dash)
Directions
Wash and peel potatoes (or don’t peel).
Using a mandolin or very sharp knife, slice very thin (¹⁄₁₆”). Soak in ice water for 30 minutes to remove excess starch. Drain and dry very well in a kitchen towel or paper towels. Dry slices = crispy chips!
In a deep skillet or heavy pot, heat 2–3 inches of oil to 350 degrees. Gently add potatoes in small batches, moving about to keep separated. Fry until golden and crisp for 3–4 minutes.
Using a slotted spoon, remove to wire basket or onto paper towels. Shake on seasoning immediately while hot.
Can be stored up to 5 days in an airtight container.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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