Ripped Potato Chips
Crispy, golden potato chips with a rustic torn edge that catches every bit of salt. A simple, satisfying snack made from just potatoes, oil, and salt.
- Total time
- 30 min
- Servings
- 2
- Calories
- 320
- Protein
- 4g
Ingredients
- 2 large potatoes
- 2 cups vegetable oil
- 1 teaspoon salt
Instructions
- 1
Scrub the 2 large potatoes and slice them into very thin rounds, about 1/8 inch thick. Use a mandoline if you have one for even slices.
- 2
Tear each potato slice into rough, jagged pieces with your hands. This creates the 'ripped' edges that crisp up beautifully.
- 3
Pour the 2 cups vegetable oil into a deep, heavy pot and heat over medium-high until a test piece sizzles immediately, about 350°F.
- 4
Working in batches, fry the ripped potato pieces in the hot oil until golden brown and crisp, about 3-4 minutes. Do not overcrowd the pot.
- 5
Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with the 1 teaspoon salt while still warm. Serve immediately.
- 6
Let the oil return to temperature between batches. Store any leftovers in an airtight container for up to 2 days, though they are best fresh.
Tools you’ll need
- deep pot
- slotted spoon
- paper towels
- mandoline (optional)
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