Homemade Potato Chips - Deep Fried

Wash potatoes. Peel, if desired.

Slice potatoes into thin, even slices. These taste great thin or thick, as long as you just pick one or the other. If they're not evenly sliced they don't cook evenly and you end up with some raw ones, and some burnt ones. You can slice them manually, or use a Mandolin slicer, or the slicing attachment on a food processor. Note that the best, crispiest chips are created when they are very thin.

Rinse sliced potatoes in cold water.

Soak the sliced potatoes in ice cold water for 30 minutes or more, up to about 8 hours. The secret is ice cold water. If your water isn't very cold, add ice cubes to make the water VERY cold before adding potatoes. If you're short on time, you can skip soaking them, but the chips may not be as crispy.

Scoop out the number of chips you'll cook for the first batch. Lay them on a kitchen towel or paper towels, and pat them with a towel to dry them. Do this step right before adding to the oil, to get the crispiest chips. Repeat with each batch.

In a deep skillet, pot, or deep fryer, melt the coconut oil over medium high heat. You'll need about 1 inch of oil or more in the pan or skillet, so you may need more or less oil depending on the size of your pot.

Heat the coconut oil to about 350 to­ 375 degrees. This is about the smoke point limit of good quality coconut oil. A candy or frying thermometer can give you an exact temperature, though you can test it with a potato slice; it will sizzle when you drop one in if the oil is ready.

Fry the potatoes in small batches, just enough to make a single layer of potato slices in the pan. Cook for about 3 minutes, then flip, and cook for about 2 more minutes, or until golden brown. Thicker chips will take longer to cook.

Use a slotted spoon or tongs to remove the chips from the oil. Drain on paper towels, or a wire cooling rack placed over a drip dish.

Repeat until all the potato slices are done.