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Homemade Potato Chips

Under 30 minutes


for 4 servings

  • 1 lb yukon gold potato (455 g), scrubbed
  • ice water, for soaking
  • 2 cups canola oil (240 mL), plus more as needed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 container Heluva Good!® French Onion Dip

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  1. Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
  2. Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
  3. Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
  4. Serve the chips with the Heluva Good!® French Onion Dip.
  5. Enjoy!
Homemade Potato Chips