Making home style potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Potato Chips is one of the most common snacks which is a favorite for all. I especially loved eating the spicy varieties with black pepper and hot Indian red chilli powder while growing up. Since it was so easily available, my mom was never left in a spot where she had to make a batch of potato lays crispy and crunchy chips at home. However, these days the only potato chips I get is from Lays. The basic salted one is what I have to settle with. So I finally decided to make my own batch of potato chips at home. By reading through a lot of online material, tips and my own trial and error, I guess I have come up with an approach which should work for everyone.

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I would not call this Homemade Potato Chips as a recipe as such. It is more of a process of prepping up the potato for the perfect bath in hot oil. I tried using both brown Russet potato and white potato for making the chips. While both turned out delicious, for me the brown potato retained its crispiness for a lot many more days than the white potato. The steps I have provided is for my attempt with the brown russet potato.

Usually, when I write down my recipe, I try to provide a quantity suggestion for salt and spiciness as well. While both can be adjusted as per ones taste, I always provide what worked for my taste buds. However, this time around, I would refrain from any quantity suggestions. The seasonings can be anything your taste buds desire and your imagination can cook up