I made homemade potato chips for my young daughter and her friends and served them with ketchup. I watched and listened while these little friends dipped and double dipped, giggled, munched, and had the cutest, most interesting conversation over this simple bowl of homemade potato chips. Something so simple made special.
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 pounds large Yukon gold potatoes
  • Vegetable oil for frying
  • Sea salt


Slice potatoes 1/16-inch thick on a mandolin. Soak slices in cold water, drain, then soak one more time, to eliminate some of the starch. Drain and pat dry with paper towel.

In heavy skillet, heat 2 inches oil over medium-high. Toss handful of potatoes into oil and fry until golden brown, about 3 minutes, tossing to cook evenly. Remove with a slotted spoon and drain on paper towel. Quickly repeat with remaining potatoes. Sprinkle generously with sea salt and serve immediately with your favourite dip.