Homemade Parmesan Potato Chips

Homemade potato chips with freshly grated parmesan cheese and a sprinkle of sea salt. What else can I say? They are so good! 

You'll love these homemade potato chips fresh from the fryer and sprinkled with fresh Parmesan cheese and sea salt. 

All you need is one russet potato, some oil, and a few friends to share them with when they come out of the fryer and are still warm. So good. 

You can make these potato chips super thin, like in the photo above, or slightly thicker, like the photo below. 

If you're a beginner, start with the slightly thicker chips to better control the browning. Plus, they are easier to drop into the fryer and keep separate. 

The thicker potato chips will brown more evenly and will be better for serving with dips and sauces, but the thinner potato chips will be so "poppable." I'm a big fan of both. Plus, who needs dips when your are eating warm, fresh from the fryer, potato chips. 

Equipment you will need:

A very sharp knife or a V-Slicer.

4 Qt sauce pan or dutch oven.

Heat proof slotted spoon or spider strainer.

Candy thermometer or instant read thermometer.

You can use peanut, canola, vegetable, or other high smoke point oil to fry these potato chips. 

Tips for making homemade potato chips:

Be sure to pat the potato slices dry with paper towels before dropping them in the hot oil to prevent splattering. 

Peeling the potatoes is not necessary. Just slice them with their skins on. 

Be sure to pay attention to the temperature as you fry the potatoes and adjust the heat while cooking. 

For another chip recipe, baked instead of fried, be sure to try garlic and sea salt potato chips! 

Welcome to another week of Sunday Funday! Today is National Potato Chip Day, so why not celebrate?  

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

This is an updated recipe that I originally posted in May of 2012! I've added new photos, added new instructions, and posted a printable recipe card. 

Homemade Parmesan Potato Chips

Yield: 4 servings

Author: Karen's Kitchen Stories

Homemade potato chips with freshly grated parmesan cheese and a sprinkle of sea salt. What else can I say? They are so good!

Ingredients

• One medium russet potato
• Any kind of frying oil
• Grated parmesan cheese to taste, about 2 ounces
• Salt to taste (I like sea salt on these but kosher or table salt are fine too)
• You can also use pepper, fresh herbs, or anything else you think might be good

Instructions

1. Heat about two to three inches of oil to about 350 degrees in a 4-quart Dutch oven
2. While you are heating the oil, slice the potato into thin, uniform slices.
3. Pat the potato slices dry.
4. Fry about half of the potato slices in the oil until they are golden brown. Remove them from the oil and drain them on paper towels. Immediately sprinkle them with the cheese and salt so they will stick to the potatoes.
5. Make sure the oil has returned to 350 degrees and repeat with the second half of the potato slices.

Calories

81.87

Fat (grams)

3.98

Sat. Fat (grams)

0.45

Carbs (grams)

10.08

Fiber (grams)

1.30

Net carbs

8.78

Sugar (grams)

0.50

Protein (grams)

1.86

Sodium (milligrams)

5523.06

Cholesterol (grams)

1.07

https://www.karenskitchenstories.com/2012/05/homemade-parmesan-potato-chips.html

Karen's Kitchen Stories

Potato chips

Appetizers

American

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