It's no secret; we love a good salty snack. If given the choice, Keith and I both prefer salt to sweet most of the time. Potato chips: forget about it! I can't even keep them in cupboard because of my lack of self-control. Having said all of that, Keith happened to purchase a bag of gourmet sweet potato chips for one of our road trips recently. After happily devouring most of the bag myself, I looked up at him and asked: "hey, can you make these?" to which he promptly responded: "of course" (as he always does). Swoon.
These crispy potato chips that Keith cooked up are not just beautiful (which is always a draw for me), but they are incredibly delicious. We selected a rainbow of beautiful potatoes for this project: purple, white, and lovely orange-colored sweet potatoes. Keith sliced them up paper-thin by hand (a mandolin would have come in handy here) and placed them in a stock pot with vegetable oil. He fried the potato slices up to the perfect crispness, and we laid them out to dry. Then we sprinkled them with plenty of sea salt, and they were ready to eat. We don't normally encourage frying food, but in this case we think homemade potato chips are better than the store-bought variety. At least you know what is in them. Good luck keeping them around.
Crispy Tri-Color Potato Chips
A salty homemade snack that is all-natural and full of great taste.
- Total Time: 30 mins
- Yield: 16 oz chips 1x
Ingredients
- 2 large sweet potatoes
- 10 purple potatoes
- 2 large baking potatoes
- 2 quarts canola oil or peanut oil
- salt
- pepper
Instructions
- Wash potatoes and remove any imperfections [leaving skin on].
- Slice potatoes as this as possible and place in large bowl filled with cold water
- Allow to sit for 15 minutes (this helps remove the extra starch from the potatoes).
- Drain potatoes and spread out over a kitchen towel and pat dry with paper towels (water is not a friend of oil).
- Pour oil into large stock pot making sure you have enough room so that the oil doesn't boil over.
- Heat oil to 350 degrees (a good way to tell without a thermometer is drop one slice of potato into oil and if it "sizzles" immediately then the oil is hot).
- Place potato slices into oil in small batches and cook until crispy [about 7-10 minutes]
- Remove chips with slotted spoon and place on cookie sheet lined with newspaper or paper towels.
- Continue until all chips are cooked.
- Sprinkle with salt and pepper [yes pepper] it makes the chips yummy.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Snacks
- Cuisine: All American
Karly says
I fry things every couple of months (I can't help it!!), but I've never made homemade chips! Must try these!!
Keith says
Thanks, we are the same way. Try to not deep fry but omg were they good. We appreciate the kind words.