Print

Avocado Toast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy potato chips made at home using simple pantry ingredients. These chips are golden, crunchy, and customizable with your favorite seasonings. Perfect for snacking or entertaining.

Ingredients

  • 2 large Russet potatoes (or other starchy potatoes)
  • Vegetable oil for frying (canola, sunflower, or peanut oil)
  • Salt, to taste
  • Optional seasonings: garlic powder, paprika, chili powder, vinegar powder, dried herbs

Instructions

  1. Wash and peel the potatoes, then slice them very thin (about 1/16 inch) using a mandoline or sharp knife.
  2. Place the slices in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
  3. Drain and rinse the slices, then pat them completely dry with a clean towel or paper towels.
  4. Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C).
  5. Fry the potato slices in small batches, flipping occasionally, for 2–3 minutes or until golden and crispy.
  6. Transfer the chips to a paper towel-lined tray to drain excess oil.
  7. While still hot, sprinkle with salt and any desired seasonings.
  8. Let the chips cool for a few minutes—they will crisp up further as they cool.

Notes

  • For best results, use starchy potatoes like Russets.
  • Make sure slices are thoroughly dried before frying to ensure crispiness.
  • Store in an airtight container at room temperature for up to 3 days.
  • Re-crisp in a 300°F (150°C) oven for about 5 minutes if needed.

Nutrition

Find it online: https://cookedbymaya.com/avocado-toast/