Small Batch Potato Chips

from ButterYum
makes approx 2 cups of chips


  • 1 russet potato
  • peanut or canola oil
  • popcorn salt to taste


  1. Peel potato and slice 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 like to use 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. Remove potato chips from pan when the desired color is achieved; drain well on paper towels.
  6. While potato chips are still warm, 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.