Home fried potato chips: use a mandoline (mandolin slicer)

It was Alex who started it. She loves French fries but, after recently discovering the mandoline (mandolin slicer) and how easy it is to use, she decided yesterday that she’d make potato chips. And she did. I must admit that we have a terrible weakness for potato chips. I can say “pass” to all other junk food but I sort of go weak in the knees with potato chips. And I like chips made from real potatoes rather than processed potato starch. Kettle-cooked, preferably, which are, unfortunately, rather pricey.

So it’s a good thing that Alex started us on this homemade potato chip ride. Homemade potato chips are additive-free, less expensive and very easy to make. It’s a fun family activity too. Alex cooked a batch of potato chips and, a few minutes later, Speedy and I had joined her in the kitchen and we were slicing and frying thinly sliced potatoes too. I even managed to take photos.

casaveneracion.com homemade potato chips

You only need a very sharp knife and a frying pan. But if you want uniformly sliced potatoes, I recommend a mandoline (mandolin slicer).

casaveneracion.com mandoline (mandolin slicer)

A mandolin slicer had two parts — the part with teeth which comes between the blade and your hand so you won’t get nasty cuts, and the part with the blade.

casaveneracion.com mandoline (mandolin slicer)

But we find it more convenient to just dispense with the part with the teeth.

To use the mandolin slicer, just slide the potato (or whatever vegetable you’d like to slice) over the blade with a little pressure and in a back and forth motion. Careful not to let your skin touch the blade.

casaveneracion.com how to use a mandoline (mandolin slicer)

The thickness of the slices can be adjusted. Some mandolin slicers have a knob on the side and you twist it to adjust the thickness. Ours has a little bar underneath with four settings in millimeters — 0.5, 1.3, 2.0 and 3.0. I used the 1.3 mm. setting for my potato chips. That’s what you see in these photos. Alex preferred the 0.5 mm. setting.

casaveneracion.com frying potato chips

To make potato chips, heat plenty of vegetable cooking oil even before you start slicing the potatoes. Ideally, the oil should already be hot when you slice the potatoes so that the potato slices can go straight into the hot oil before they start to discolor. It takes only a minute or so for the potato slices to get cooked.

casaveneracion.com homemade potato chips

Scoop out the potato slices, remove the excess oil by placing them on a stack of paper towels, sprinkle with salt and enjoy your delicious homemade potato chips.



Comments

  1. says

    I love making my own french fries at home too! Wouldn’t be a bad idea to make chips once in a while. I need to find that mandolin slicer, or something like it :)

  2. EbbaBlue says

    Hahaha, funny coz we just had potato chips too yesterday. My hubby wanted to use our new deep fryer and so he sliced some potatoes in mandoline too, dried them and sprinkled garlic powder and salt (he loves these 2 spices) and fried in hot coconut oil. It was a success and he was so proud of himself, and I did too except I was left to wash the dishes, wahhh.

  3. EbbaBlue says

    Volunteering at a church’s food pantry, I cook whatever the city’s Food Bank gives us for distribution. It so happened there were a lot of kinnda green ripe plantain banana that day and all I can think of was to make banana chips using mandoline to slice them. At first they were sticking to each other and was taking forever to separate them while putting in the deep fryer; so I positioned horizontall the mandoline on the mouth of the fryer itself and as I slice the banana, they dropped directly to the hot oil and they got fried separately to each other. Finished product – I sprinkled white sugar in them while hot, and the other batch I sprinkled chili powder and salt. With ice tea – it was lunch for 14 people.

  4. faith says

    My kids prefer eating home-made french fries too. Last week, we went to the mall and they saw potato twist (potato sliced? spirally on a machine then skewered on a stick). They had fun eating it. They wanted me to buy a machine similar to that so we can make it at home :)

  5. says

    pd rin ibabad sa malamig na malamig na tubig wd ice cubes for 15mins.to make it crunchier at mas tatagal.ganun kasi ginagawa namin nung ojt namin sa isang resto.pd pa ma stock for 1 day pag nakalagay sa airtight container.

    • nadia dujunco says

      How do you stock the chips for a whole day? Submerged in ice water inside an airtight container or submerged, drained and then stocked in a container?

      Thanks! :)

  6. Jo Santos says

    Hi connie, we have the same set of mandoline (Kyocera brand?). I used to do my potato chips this way, however, (share ko lang) I saw Tyler Florence on Lifestyle network and he submerged the sliced potatoes in water for about 15 minutes before it was deep fried in cooking oil. I tried his version and the result is more crispy and delicious potato chips. You may want to try that trick. The idea of submerging them in water is to remove starchiness and make them more crispy.

    I really love your site. Thanks for the untiring effort to share your wisdom with us.

    Regards.

    • Connie says

      Yes, Kyocera brand.

      Submerging in water to make the chips stay crisp longer is a good idea if cooking in bulk.

      But if the potato chips are going to be consumed right away (as they often are when home cooked), I find the extra step unnecessary. :)

  7. Aissa Arriola says

    I was able to find a very expensive mandoline slicer during a clearance sale event of our sister company here in our office…but bought it at 70% off!

    Grabe! Super fast lang mag slice as in sobrang naaliw ako!

    Tried this last saturday and my son love it…it’s his first time kasi to eat home made potato chips…

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