Fresh Potato Chips


  • 5lbs. Idaho potatoes
  • 1 gal vegetable oil
  • 1/2 cup kosher salt


  • Cut potatoes on a mandolin 1/16" thick.
  • Soak the potatoes in cold water, changing the water every 5 minutes to rinse away the excess starch.
  • After the 3rd rinse, add the kosher salt and fresh water and let sit at room temperature for 30 minutes.
  • Preheat Matador with the oil set to 350°F.
  • Drain the potatoes and let sit on paper towels to remove excess water.
  • Add the potatoes in batches and fry for 5-6 minutes until crisp.
  • Remove from the oil and drain on paper towels.


  • If a flavored chip is desired, any salt or specific flavorings can be used once dried.