Crispy Tri-colored Potato Chips – a delicious recipe with Sweet Potatoes, Purple Potatoes, Baking Potatoes, Canola Oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash potatoes and remove any blemishes and imperfections.
2
Slice potatoes as thinly as possible and place in a large bowl filled with cold water.
3
Allow to sit for 15 minutes (this helps remove the extra starch from the potatoes).
4
Drain potatoes and place on a kitchen towel to allow slices to dry.
5
Pat tops with paper towels.
6
Pour oil into a large stock pot and make sure it is no more than halfway up the sides of the pot (this will ensure the oil will not boil over).
7
Heat oil to 350 degrees F. A good way to tell if its hot enough is to place one potato slice in the oil, and if it sizzles rapidly when it hits the oil, then the oil is a good temperature
8
Place potato slices in hot oil in 3 to 4 batches and stir with a metal spoon until crispy, about 710 minutes.
9
Remove chips with a slotted spoon and drain on newspapers or paper towels.
10
Continue until all potatoes are cooked.
11
Salt and pepper (yes, pepper) to taste.
12
Serve and enjoy.
716
kcal
Calories
50
g
Fat
61
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 whole Large Sweet Potatoes, 10 whole Purple Potatoes, 2 whole Large Baking Potatoes, 2 quarts Canola Oil (or Peanut Oil), and more.
Yes, Crispy Tri-colored Potato Chips falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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