Purple Peruvian Potato Chips

from ButterYum
1 potato = 1 serving


  • purple peruvian potatoes
  • peanut or canola oil
  • popcorn salt to taste


  1. Slice potatoes very thin using a mandolin slicer (about 1/32-inch thick).
  2. Heat about an inch of oil in a saucepan until the oil reaches 350F (I use a thermometer and a good quality non-stick saucepan). 
  3. Carefully slide individual potato slices into the hot oil, being careful not to overcrowd the pan (this process will take several batches).
  4. When the edges of the potato slices begin to curl and brown, carefully turn the slices over.  
  5. Use a heat proof scoop to remove potato chips from pan when the desired color is achieved; drain well on paper towels.
  6. Immediately sprinkle lightly with popcorn salt.

Note: Popcorn salt is very fine and will stick to the chips better than kosher or table salt. Also, it goes without saying - if you want to make more than a small batch, increase recipe accordingly.