Homemade Potato Chips

My husband is obsessed with chips.

He’s the kind of guy who can sit down and literally consume several bowlfuls of crunchy goodness in one sitting. 

With all the healthy changes with Hols’ Healthy Habits, I haven’t been encouraging chips as a snack. I have been steering him more towards raw almonds, stove popped popcorn, and veggies & dip. We’ve also tried bean chips, and kettle cooked russet potato chips. He’s been a really good sport about it, but the gleam for that crunchy salted snack is still gleaming in his green eyes.

I thought I would try to make him some homemade potato chips as a treat. I haven’t had much luck with baking chips in my oven, I think because I get a little too generous with the oil. Not these ones in the ActiFry though – they turned out crispy, and with a touch of sea salt, just delicious. I couldn’t even take a picture of them before the vultures were digging in.

But listen – there are some recipes that just need a little extra. Sometimes it’s elbow grease required to stir, other times it’s seasonings. Then there are those extra special recipes that just involve your blood, sweat and tears – literally. This is one of those extra special ones that needed just a touch of my blood.

With my history of clumsiness, I shouldn’t be allowed to touch a mandolin, or at least not one that is as sharp as mine. I made a temporary bad decision with left me with a deep cut on my left ring finger. If you’re using your own mandolin for this recipe, we sure to keep your hands and fingers clear of the blade. If you’re somewhat clumsy like I am, maybe a stainless steel kitchen glove would be a useful addition.

I tested a few different types of potatoes to see what would make the best chip. We settled on baking potatoes as the right choice.

We used about 6 potatoes to make approx 3 cups of homemade potato chips. Peel your potatoes then slice them up using a mandolin so they are very thin. Watch out for your fingers, and don’t find yourself a cautionary tale like I am!

Pat the potatoes dry using clean kitchen cloths or paper towel, trying to absorb as much moisture as possible.

We originally purchased our ActiFry to make crispy fresh french fries. Although I have fond memories of doing this with a deep fryer occasionally as a child, I wanted a healthier way to do so. Sadly, our ActiFry hasn’t gotten as much use as we would have liked. It’s relatively simple to you, we just haven’t schooled ourselves in the ways of it!

Put your potatoes in the ActivFry and add 1 TBSP of olive oil (use the green measuring spoon to the first line). 

Set the timer for 45 minutes, and let it stir away!

Enjoy your potato chips – they will keep crispy in a air tight container for up to a week.