Low Sodium Classic Fried Potato Chips
Crisp, golden, and irresistibly crunchy, these Low Sodium Classic Fried Potato Chips deliver all the indulgence of a traditional snack without the overload of salt. Made with just a handful of simple ingredients like thinly sliced Russet potatoes, canola oil, and a flavorful sprinkle of black pepper, garlic powder, and onion powder, this homemade chip recipe is a healthier alternative to store-bought varieties. Soaking the potato slices in cold water ensures they fry up light and crispy, while using a mandoline guarantees the perfect thickness. Whether you're curbing a salty snack craving or looking for a crowd-pleasing party appetizer, these low-sodium fried chips are a must-try option that's as easy to make as they are to devour. Store leftovers in an airtight container to preserve the crunch—but don't be surprised if there aren't any left over!
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Ingredients
- 4 medium Russet potatoes
- 4 cups Canola oil
- 0.5 teaspoons Freshly ground black pepper
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Onion powder
Directions
Step 1
1. Peel the potatoes and rinse them under cold water. Using a mandoline slicer, cut the potatoes into 1/8-inch thick slices. Alternatively, use a sharp knife to slice them thinly.
Step 2
2. Place the potato slices in a large bowl of cold water. This will help remove excess starch and make the chips crispier. Soak for at least 30 minutes, then drain and rinse the slices again.
Step 3
3. Spread the potato slices in a single layer on a clean kitchen towel or paper towels. Pat them dry thoroughly to prevent oil splatter.
Step 4
4. In a large pot or deep fryer, heat canola oil over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature.
Step 5
5. Carefully add a handful of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry the slices for about 3-5 minutes or until they turn golden brown and crispy.
Step 6
6. Use a slotted spoon to remove the chips from the oil and transfer them to a baking sheet lined with paper towels to drain excess oil.
Step 7
7. While the chips are still warm, sprinkle them with freshly ground black pepper, garlic powder, and onion powder to taste. Mix gently to coat evenly.
Step 8
8. Repeat the frying process with the remaining potato slices, ensuring the oil returns to the correct temperature between batches.
Step 9
9. Allow the chips to cool completely before serving. Store leftovers in an airtight container for up to one week.
Nutrition Facts
| Serving size | (1590.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8744.0 |
| Total Fat 896.1g | 0% |
| Saturated Fat 59.3g | 0% |
| Polyunsaturated Fat 226.7g | |
| Cholesterol 0mg | 0% |
| Sodium 96.9mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 8.0g | |
| Protein 20.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.3mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 3901.9mg | 0% |
Source of Calories