Hot Garlic Potato Chips
Cuisine: American
Author: Kitchens
  • 4 Idaho potatoes (3 to 3 1/2 pounds), peeled
  • 1 1/2 Quarts vegetable oil for frying
  • 3 Tablespoons butter
  • 1 Tablespoon garlic, pressed
  • 2 Tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  1. With a mandoline or a sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 Cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter.
  2. Pour the oil in a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2 inches deep and the pan no more than 1/4 full. This prevents any bubbling over when frying the potatoes.
  3. Heat the oil to 315 F on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes.)
  4. Carefully fry the potatoes in 2 to 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.)
  5. As remove each batch of crisp chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably.
  6. Over a medium flame, heat the butter and garlic in a saucepan, without allowing the garlic to brown. Drizzle the butter and garlic over the potatoes, add the chopped parsley, salt, and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot.
  7. Toss with the seasoned garlic butter at the last minute.
The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree F. oven until hot.

CAUTION: Cooking with hot oil can be very dangerous. Take great care when doing so and remember to allow hot oil to fully cool before attempting to discard it. Whatever you do, NEVER pour hot oil down the kitchen sink drain. It can and will splatter, and may cause your drains to back up, but worse, it could very easily cause serious burns on your skin.
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