No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Potato Chips

Soaking the potato rounds briefly in water before frying prevents them from becoming oxidized and removes excess starch, guaranteeing perfectly crisp chips.

  • Prep:
  • Total Time:
  • Yield: Makes about 9 cups
Potato Chips

Photography: Jen Causey

Source: Martha Stewart Living, July 2013


  • Vegetable oil, for frying
  • 1 russet potato (about 10 ounces)
  • Coarse salt


  1. Add 1 inch oil to a deep straight-sided skillet and heat over medium-high heat until a deep-fat thermometer reaches 360 degrees.

  2. Meanwhile, cut potato into very thin rounds with a handheld slicer or sharp knife. Immediately transfer to a large bowl of water and let soak 1 minute. Drain potatoes and thoroughly pat dry.

  3. Working in small batches (a handful at a time), fry potatoes until golden and curling at edges and oil stops bubbling, about 2 minutes. Regulate heat to maintain oil temperature between 350 degrees and 365 degrees, and return oil to 360 degrees between batches. Transfer chips as fried to a paper-towel-lined plate to drain and immediately sprinkle with salt. Potato chips are best served the same day but can be stored in an airtight container at room temperature up to 3 days.


Reviews (0)

Related Topics