Old Bay Potato Chips

Homemade potato chips are truly a special treat! This recipe for fresh thick cut kettle style chips will satisfy your munchies like no other. You can toss in the classic Maryland style seasoning, Old Bay or cover in your favorite seasonings. Try salt and vinegar, bbq seasoning, cheddar cheese powder, dry ranch or italian dressing seasonings.

Old Bay Potato Chips

  • 2 lbs. Russet Potatoes, sliced 1/8 inch
  • ¼ C Vinegar
  • 1.5 - 2 qts. Peanut Oil
  • 2 tbsp. Old Bay
  • Pre heat a large, heavy cast iron pot over medium/heat heat. Add the oil to the pot and heat to 375 F. We use peanut oil for its clean flavor and high smoke point. Next, slice the potatoes to 1/8 inch. You can hand cut the chips or using a mandolin or food processor.

    Bring a large pot of water spiked with the vinegar to a boil. Cook the sliced potatoes for 2 minutes and carefully remove using a slotted spoon, tongs or bamboo wire strainer/skimmer. Drain the potatoes and dry them well on paper towels. Cooking the potatoes in "vinegarized" water will do 3 things. First, it will quickly remove the extra starch. Second, it will pre cook the potatoes, decreasing the frying time. Last, the addition of the vinegar will make sure the potatoes will not over brown when cooked.

    If you do not want to boil the potatoes, you can soak them in cold water over night, Changing the water several times or until the water runs clear.

    When the sliced potatoes are as dry as possible, carefully place them into the oil and cook for 5-7 minutes or until golden brown and crispy. Move the chips around to cook evenly. Remove the chips using a slotted spoon or tongs, place on paper towels to drain. Pale the chip into a large bowl and toss lightly with the old bay seasoning. Serve hot!


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