Why Aren't My Homemade Potato Chips Crispy?

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Q: I am mystified that I have seen scores of videos of someone preparing homemade potato chips that appear to be light in color and crispy, but, I cannot seem to mimic the final result.

I have tried different frying temps between 325 and 375; I have tried different oils: vegetable, canola, and peanut. I have tried different thicknesses of potato slices; I have even wasted my time blanching the slices in vinegar solution which does help give a lighter color end result, but saps the flavor.

Does anyone know the trick? I'm a die hard "make as many things as I can from scratch" cook and this has vexed me for about five years.

Sent by Calvin

Editor: We actually love using the microwave to make crispy, healthy potato chips! Check out the recipe:

Readers, do you have any tips on how to make homemade potato chips crunchy?

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(Image credits: Emma Christensen)