Scrub 6 to 7 medium potatoes (about 2 pounds) under cold running water and peel, if desired. Slice the potatoes as thinly as possible, (thin enough to see through). As you proceed, place the slices in a bowl of cold water to remove the starch. The water will turn white. Drain and refill the bowl, repeating this until the water remains clear. Drain and let the potatoes dry. Fill a heavy skillet or saucepan halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Place the potato slice into the hot oil, a few at a time being careful not to overcrowd the pan. When the potatoes are brown on both sides, 4 to 6 minutes, remove from the pan and drain on paper towels. Sprinkle with salt, if desired. Makes about 180 chips, or enough for about 3 cups of dip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 5|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 17.9mg||1 %|
|Potassium 1256.4mg||33 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 45.6g|
|Protein 6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 230
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.