Best 3 Homemade Black Pepper Potato Chips Recipes

Indulge in the delightful symphony of flavors with our tantalizing Homemade Black Pepper Potato Chips recipe. These crispy, addictive treats are a perfect blend of simplicity and satisfaction, showcasing the humble potato's potential for culinary greatness. With just a handful of pantry staples, you can create a snack that rivals any store-bought option, leaving your taste buds craving more.

In this comprehensive guide, we'll take you through two irresistible variations of this classic snack: the classic Black Pepper Potato Chips and the tantalizing Garlic Herb Potato Chips. Both recipes utilize the same fundamental technique, ensuring perfectly crisp chips every time, while the variations introduce distinct flavor profiles to cater to your personal preferences.

The Black Pepper Potato Chips are a timeless classic, offering a bold and peppery kick that awakens your senses. The Garlic Herb Potato Chips, on the other hand, infuse a symphony of aromatic herbs and savory garlic, creating a harmonious balance of flavors that will leave you utterly captivated.

So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will elevate your snacking experience. Let's dive into the world of homemade potato chips and create memories that will last a lifetime.

Let's cook with our recipes!

HOMEMADE POTATO CHIPS

Homemade Potato Chips image

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes Snacks

Time 1h

Yield 8-1/2 cups.

Number Of Ingredients 7

Ingredients

7 unpeeled medium potatoes (about 2 pounds)
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying

Steps:

Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

BLACK PEPPER CHIPS

Black Pepper Chips image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 4

Ingredients

Peanut oil, for frying
2 large russet potatoes, scrubbed
Kosher salt and
1 teaspoon freshly ground black pepper

Steps:

Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil.
Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; y. You don''t want to put wet potatoes into hot oil.
Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper.

SALT & PEPPER CHIPS

Salt & pepper chips image

Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack

Provided by Anna Glover

Categories Side dish, Snack, Supper

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 14

Ingredients

4-5 large floury potatoes
5 tbsp vegetable oil
1 tsp black peppercorns
1 tsp Sichuan peppercorns
1 onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
2 garlic cloves, sliced
1 red chilli, finely sliced
½ tsp Chinese five-spice powder
1 tsp caster sugar
1 tsp sea salt
½ tsp chilli flakes
3 spring onions, finely sliced

Steps:

Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.

Nutrition Facts : Calories 364 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

Tips:

Use russet potatoes for the best results. They have a high starch content, which makes them crispy when fried.
Cut the potatoes into thin, even slices. This will help them cook evenly.
Soak the potato slices in cold water for at least 30 minutes. This will help remove the starch from the potatoes, which will make them less likely to stick together when frying.
Dry the potato slices thoroughly before frying. This will help them crisp up.
Use a large pot or Dutch oven for frying the potato chips. This will give them plenty of room to cook without overcrowding.
Heat the oil to 350 degrees Fahrenheit before adding the potato slices. This will help them cook quickly and evenly.
Fry the potato slices in batches. Do not overcrowd the pot, or the potato chips will not cook evenly.
Stir the potato chips occasionally while frying. This will help them cook evenly.
Remove the potato chips from the oil when they are golden brown and crispy. Drain them on paper towels to remove excess oil.
Season the potato chips with salt, pepper, and other desired seasonings while they are still hot. This will help the seasonings adhere to the chips.

Conclusion:

Homemade black pepper potato chips are a delicious and easy-to-make snack. They are perfect for parties, picnics, or just a quick snack. With just a few simple ingredients, you can make your own potato chips that are just as good as (if not better than) the store-bought kind. So next time you're craving potato chips, give this recipe a try. You won't be disappointed.