homemade potato chips Archives

I am a big chicken wing fan. I’m always trying out new sauces and seasonings. When I tried Parmesan garlic from Croix Valley on wings, I loved it. And I also knew it’d be great on some quick fix potato chips. And, oh me, was it ever! No lightly-flavored lame-o chips here. Each and every chip is PACKED with flavor. As much flavor as you ever wanted and dreamed of! You own this! Herby. Cheesy. Garlicky. Goodness. Quick fix Parmesan garlic potato chips are a big winner.

Don’t Be Shy With The Seasoning

There’s nothing complicated going on here. The ‘hardest’ part of making quick fix Parmesan garlic potato chips is being sure that you are nice and gentle with the chips when you toss them to coat them. Don’t be shy with the seasoning. You aren’t making store-bought, lightly seasoned, barely-tasty chips. Go big.

Croix Valley Chicken Wing Bundle

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want wavy chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Amazon Fresh – Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)

Also try my quick fix desert heat potato chips. And my quick fix mango chile-lime ones too!

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5 from 1 vote

Quick Fix Parmesan Garlic Potato Chips

You don't need to grab the expensive chips when you make quick fix Parmesan garlic potato chips.

Course Snack

Cuisine American

Keyword potato chips, quick fix

Prep Time 15

Cook Time 5

Servings

Calories 452kcal

Author Inspired by a recipe from Simple Comfort Food

Ingredients

4 cups wavy potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
½ tablespoon Croix Valley Parmesan Garlic wing seasoning more or less, to taste

Instructions

Preheat your oven to 275 F.
Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
Serve immediately.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

I’ve tried a number of times to make great homemade deep-fried crispy potato chips. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar. Soaking the potatoes in vinegar helps them get nice and crispy, and that’s our goal in life when making chips.

Oh So Crispy!

I season my homemade crispy potato chips with seasoned salt instead of ‘just’ kosher salt. You can use anything you like. Fresh ground black pepper is great too. Take a gander at your spice cabinet and you’ll likely find something else that would also be great on chips. Just don’t use anything that is real coarse. You want a fine texture to your seasoning.

I use my Fry Daddy fryer to make these chips.

PS: I use Canola oil for frying my potato chips.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my crispy Parmesan potatoes.

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5 from 1 vote

Homemade Crispy Potato Chips

I’ve tried a number of times to make great deep-fried crispy potato chips at home. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar

Course Snack

Cuisine American

Keyword crispy, deep-fried, potato chips

Prep Time 2

Cook Time 25

Servings

Calories 560kcal

Author Inspired by a recipe from Bon Appetit

Ingredients

1 ½ pounds russet potatoes rinsed
½ cup white vinegar
vegetable oil for frying
Kosher salt

Instructions

Skin the potatoes, if desired.
Slice the potatoes 1/8" thick using a mandolin. Transfer to a large bowl of cold water.
Stir the potatoes around with your hand then drain. Fill will cold water again and stir and drain again. Repeat until the drained water is clear.
Cover the potatoes with cold water one last time and add the vinegar. Stir and let rest 2 hours.
Drain the potatoes and pat dry. I lay out a few kitchen towels and spread the potatoes out. Then I cover them with more towels and gently push down to dry.
Heat oil in your deep fryer to 300 F. (The small deep fryer I used does not let me adjust the temperature. It cooks around 325 – 350 F, and still made great chips).
Working in small batches, fry the potatoes, turning often, until golden brown. Transfer to a wire rack to drain and sprinkle with salt.

Nutrition

Nutritional values are approximate.

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel