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Homemade Potato Chips with Bacon Salt
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Nutrition Facts
Serving Size 129 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2.5 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 880 mg 37%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 2 g
Vitamin A 0% • Iron 6%
Vitamin C 10% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Potato Chips with Bacon Salt
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Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Qt peanut or canola oil, as needed for frying, peanut oil is preferred
3 russet potatoes, peeled
1 Tbsp Olde Thompson Bacon Salt, plus more as needed for seasoning
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Instructions

1
Add oil to a large Dutch oven and set over medium to medium-high heat.
2
Allow oil to come to a temperature of 350ºF. Adjust heat as necessary keep temperature consistent.
3
While oil is heating, using a mandolin thinly slice potatoes into chips, place immediately into a deep bowl of water. This will help keep them from browning.
4
Once all potatoes are cut simply toss in water to rinse out all starches.
5
This is best done by placing bowl of potatoes under warm running water in sink and keep rinsing them until soaking water is no longer cloudy. This can take up to 5 to 10 minutes.
6
Once potatoes are thoroughly rinsed, completely pat dry with paper towels. This will keep oil from popping when frying.
7
Place a sheet pan fitted with a wire rack next to fryer. Fry potatoes in batches adjusting heat as needed to keep temperature at 350ºF.
8
One potatoes are nicely browned and crispy remove them with a slotted spoon to rack to cool. Season each batch with bacon salt and repeat process with additional chips.
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