Crispy Potato Snack Chips: Quick 20-Minute Fried Recipe Step-by-step instructions

Before you start

Before you start, ensure the russet potatoes are boiled and peeled, and have cooled slightly. Gather all your ingredients and equipment: a large pot, potato masher or ricer, mixing bowl, rolling pin, knife or pizza cutter, deep skillet or Dutch oven, deep-fry thermometer, and paper towels.

Measure out the cornstarch, breadcrumbs, salt, and pepper. Have your oil measured and ready. The process moves quickly once the dough is made, so having everything within reach will streamline the cooking.

Instructions

Phase 1: Mashed Potato Dough

1. 1Mash the Potatoes
   Boil the russet potatoes in a large pot of salted water until very tender, about 15-20 minutes. Drain well and let them cool slightly until safe to handle. Peel the potatoes while still warm, then transfer to a large ceramic bowl. Mash with a potato masher or ricer until completely smooth and velvety, with no lumps remaining.
   Look for The puree should be silky and free of any chunks.
   Tip For the smoothest texture, pass the potatoes through a ricer or sieve.
2. 2Form the Potato Dough
   To the mashed potatoes, add the cornstarch, breadcrumbs, salt, and black pepper. Use your hands to knead everything together until a pliable, smooth dough forms. The dough should be soft but not sticky. If it feels too wet, add a little more cornstarch; if too dry, add a teaspoon of water.
   Look for The dough comes together into a cohesive ball that doesn't stick to your hands.
   Tip Knead gently to avoid overworking the potatoes, which can make them gummy.

At the end of this phase, you should have a smooth, pliable dough that holds together without sticking to your hands. The potatoes should be completely mashed with no lumps, and the dough should have a uniform color and texture.

If the dough cracks when you press it, add a tiny bit of water; if it sticks, incorporate a little more cornstarch. This dough is the foundation for the chips, so take care to get it just right.

Phase 2: Shaping and Heating Oil

3. 3Roll and Cut the Dough
   On a lightly floured surface, roll the potato dough out to about 1/8-inch thickness. Use a knife or pizza cutter to cut the dough into chip-sized rectangles or your preferred shapes. You can also use cookie cutters for fun shapes.
   Look for The dough rolls out easily without tearing, and the cut pieces hold their shape.
   Tip Keep the dough covered with a damp cloth while rolling to prevent drying.
4. 4Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, filling it no more than halfway. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. The oil should shimmer but not smoke.
   Look for A small piece of dough sizzles immediately when dropped into the oil.
   Tip Maintain the oil temperature between 325°F and 350°F for even frying.

Your dough is rolled thin and cut into chip shapes. The oil is shimmering and reads 350°F (175°C) on the thermometer. A small test piece of dough dropped into the oil should sizzle immediately and float to the surface within a few seconds. The cut chips should be uniform in size so they cook evenly. Keep the shaped chips on a lightly floured surface to prevent sticking.

Phase 3: Frying and Draining

5. 5Fry the Chips
   Carefully drop a few potato chips into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally with a slotted spoon, until golden brown and crispy. The chips will float to the surface when they are done.
   Look for The chips are golden brown, crisp, and buoyant in the oil.
   Tip Fry in small batches to keep the oil temperature steady.
6. 6Drain and Serve
   Use a slotted spoon to transfer the fried chips to a plate lined with paper towels. Let them drain for a minute to remove excess oil. Season with additional salt if desired, and serve warm for the best crunch.
   Look for The chips are crisp and make a loud crunch when snapped in half.
   Tip Serve immediately, as they soften as they cool.

The chips are fried in batches until golden brown and crispy. They should float to the surface and make a crisp sound when stirred. After draining on paper towels, they should snap cleanly when broken. The aroma is warm and savory, and the texture is light and airy. Serve immediately to enjoy the peak crunch.

Common mistakes

One common mistake is not mashing the potatoes thoroughly, leaving lumps that create uneven chips. Another is adding too much cornstarch, which makes the dough dry and crumbly. Conversely, too little cornstarch results in a sticky dough that's hard to handle.

When frying, overcrowding the pan drops the oil temperature, leading to soggy chips. Also, rolling the dough too thick yields dense, doughy chips instead of light, crispy ones. Finally, not letting the chips drain properly on paper towels can leave them oily.

How to tell it’s done

The chips are done when they are golden brown all over and crisp to the touch. To test, remove one chip from the oil and let it cool for a few seconds; it should snap cleanly in half with a loud crunch, revealing a light, airy interior.

The internal temperature of the chip should be hot, but since there are no raw proteins, the key is the visual and textural cue. Ensure the oil stays at 350°F (175°C) throughout frying, and adjust the heat as needed to maintain that temperature.