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Homemade Ruffles Potato Chips
Never buy a bag of potato chips again!
Large Russet potatoes and/or sweet potatoes
( sweet potatoes should be peeled)
( or whatever your favorite is!)
With a food processor or a mandoline, thinly slice the potatoes. Soak them in a bowl ice cold water.
Heat the oil in a large, heavy pot until it reaches 350 - 375 degrees.
Drain the potatoes and pat dry. Fry the potatoes in batches until they are crisp. ( The oil will almost quit popping when they are done). Remove from the oil and drain on paper towels.
Sprinkle seasoning on immediately making sure to season all sides of the chips well.
Serve and enjoy!
Store in a brown paper sack for 1-2 days.