Homemade Potato Chips

1. 1

   Slice the potatoes into very, very thin rounds with a porcelain slicer or mandolin (always use the guard!). I use a 1.3mm setting. Place the slices in a large bowl. Cover with cold water, swish and then drain.

2. 2

   Place the slices in a single layer on a towel, and then gently roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.

3. 3

   To fry the chips, heat a pot of safflower or canola oil to 350F (180C), and fry the dried chips in small batches. Be careful not to overfill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, using a chopstick to flip each chip once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain.

4. 4

   To microwave your chips instead, spray the chips with an oil baking spray and place in a single layer on a microwave safe plate (sprayed with a bit more baking spray) or on a microwave bacon dish. Cook on full power for about 1 to 2 minutes, depending on how many chips fit on the plate. You'll likely need to do this in many small batches. Be careful when you remove the plate because it will be very hot.

5. 5

   Toss your crisp chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat. These chips are best eaten the day you make them, but will keep for a day or two in an airtight container.

6. 6

   Place all the ingredients together in a small bowl and mix to combine. Store in an airtight container.

7. 7

   Note: Powered buttermilk should be easy to find in your grocer's specialty grains section. Bob's Red Mill makes a version that is 100% buttermilk with no added preservatives and it tastes great.

* Per serving · 4 servings · Values may vary.