1. Pour the rice bran oil into a deep pot or skillet. Heat the oil until it reaches 350 degrees. 00:27
2. Peel the potato, if desired. Adjust a mandolin to the thin-slice setting, and run the potato over the blade to produce as many slices as needed. 00:40
3. Place the potato slices into a bowl of water. This will prevent them from turning brown as well as rinse off any excess starch. Remove the slices from the water and pat dry. 01:13
4. Gently toss the potato slices into the 350 degree oil. Be careful to avoid any hot oil splatter. Allow the potatoes to cook. Flip when the first side is light brown. 02:08
5. Once the potato chips are brown and crispy, remove them from the oil and place on parchment paper or paper towels to absorb excess oil. Season with salt or other seasonings while hot. 04:18
What You'll Need
- Deep pot or skillet
- Mandolin slicer
- Spider strainer
- Candy thermometer
- Parchment paper or paper towels
- Rice bran oil (for deep frying)
- Russet potato (1)
- Kosher salt
Feel free to experiment with different oils when making potato chips. Chef Makani uses rice bran oil, but other high heat oils such as peanut oil and grapeseed oil are also good options.
Chef Makani uses russet potatoes in her demonstration, but Yukon gold and sweet potatoes can also be fried into chips.
The temperature of the oil drops as more ingredients are added so it's better to cook in smaller batches. Use a candy or deep fry thermometer to make sure the oil is at least 300 degrees or higher. Frying at low temperatures will result in increased oil absorption and a greasy end product.
Chef Makani uses these potato chips to dress her Guava Crunch Burger. For the complete burger recipe, visit Chef Makani's "Guava Crunch Burger" tutorial located at the bottom of the page.