How to Make Homemade Potato Chips with a Spiralizer
Updated: Jul. 11, 2022
Caution: It might be TOO easy to make potato chips.
You know by now there are quite a few things you can do with a spiralizer (besides making zoodles). You can shred cabbage for cole slaw and zest lemons for this Lemon Bread recipe. Recently, I even discovered how to make curly fries with my spiralizer, and along the way, a misstep turned into something lucky: I discovered the secret to perfect homemade potato chips.
Here’s what happened
When I was first figuring out how to use my new spiralizer (I got this OXO Good Grips 3-Blade), the blades looked so strange to me. I couldn’t figure out how they’d produce anything close to a spiral. In fact, the blade that looked most likely to succeed was the one that looked fairly flat (the others looked like they’d shred whatever they touched). Turns out, it’s called a “ribbon blade,” and what it produces aren’t spirals, but rather wide, flat ribbons. While wide, flat ribbons weren’t what I was looking for in a zoodle or a curly fry, I thought they just might make the perfect homemade potato chip.
In fact, that’s exactly what it did! When I ran a potato through the spiralizer using the ribbon blade, what came out the other side was a continuous super-thin potato ribbon, and the only thing standing between that ribbon and perfectly round potato chips was a kitchen shears.
Snip! Snip! Snip! I had a generous pile of perfectly formed chips, all ready for the deep fryer.
How to make potato chips with a spiralizer
Wash a large russet potato. (By the way—here’s why russet potatoes work so well for chips.) Leave the peel on for a more rustic chip. Secure the potato in your spiralizer with the ribbon blade at the ready, and crank that ribbon! Using a kitchen shears, snip the ribbon each time it starts to make a new “turn.” You’ll end up with a nice heap of kettle chips.
Deep-fry in vegetable oil
For a really excellent, nuanced potato chip flavor, I recommend the following blend:
- 1/3 corn/canola oil
- 1/3 olive oil
- 1/3 peanut oil.
Heat the oil to 365°, and fry in small batches so the oil isn’t too crowded (that can interfere with the crispness and color).
Keep an close eye on your chips, and use a tongs to shift them around once they start browning. Remove when they get golden-brown (it takes around 5 minutes). Drain on paper towels.
Test Kitchen tip: You don’t have to buy a deep fryer. You can use the stovetop—here’s how.
Salt them while they’re still warm
Salt will stick better while your chips are still warm. Plus, if you season them while they’re draining, you’ll save time on cleanup. For something more savory, use the seasoning mix from these homemade potato chips.
Enjoy! And if you’re thinking about fair food now (because we sure are), you can bring the fairgrounds to your kitchen with homemade versions of other classic state fair snacks, too If you’re looking for a healthy alternative, these healthy chips are delicious and satisfying.
More Classic State Fair Foods
Fair-Favorite Corn DogsBring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk the dogs to create an even coating all around. —Taste of Home Test Kitchen
Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
No-Fry Fried Ice CreamThis ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. —Tim White, Windsor, ON
Deep-Fried CookiesMy kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico
Blue-Ribbon Apple PieThis pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Hot & Spicy Roasted Turkey LegsWho doesn’t love turkey legs at a street fair? Why wait for the next fair when you can make incredible turkey legs at home? Grab the seasonings and begin! —Taste of Home Test Kitchen
Waffle Fry NachosMy husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho
State Fair Cream PuffsThe Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
Gourmet Caramel ApplesThese drizzled confections look gorgeous and taste over-the-top yummy. With peanut butter flavor and a salty burst, they'll be the treats you can't wait to make each year. —Taste of Home Test Kitchen
Indiana-Style Corn DogsOne of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana
State Fair SubsMy college roommate and I first ate these meaty sandwiches at the Iowa State Fair. After a little experimenting, we re-created the recipe. We ate the subs often because they were fast to fix between classes and didn't break our next-to-nothing grocery budget. —Christi Ross, Mill Creek, Oklahoma
Baked Elephant EarsMy mother-in-law handed down this recipe from her mother. These are a special treat—even better, I think, than those at a carnival or festival. —Delores Baeten, Downers Grove, Illinois
Southern Fried OkraGolden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
Strawberry Rhubarb PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Cinnamon Caramel ApplesWe used cinnamon and chocolate to give a fun and tasty twist to traditional caramel apples. Rolled in nuts, coconut or colorful candies, they'll delight kids of all ages. —Taste of Home Test Kitchen
Mini Nutella DoughnutsYou can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York
Chocolate-Covered BaconIt's a hit at state fairs everywhere, but you can make this chocolate-covered bacon at home. Some say bacon is perfect as is, but chocolate makes everything better! —Taste of Home Test Kitchen chocolate-covered bacon
Italian Sausage HoagiesIn southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we often substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. —Craig Wachs, Racine, Wisconsin
Candy Craze Ice Cream SandwichesThese ice cream sandwiches have a little bit of everything in them to satisfy all your cravings. —Lauren Knoelke, Milwaukee, Wisconsin
Finger-Licking Good Mini Cream PuffsThis recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…hey are so addicting & they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio
Barbecued BurgersI can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio
Grilled Seasoned BratwurstWhether you're hosting a picnic at home or at a park, cook these bratwurst on the stovetop first. Then you can quickly brown them on the grill. —Taste of Home Test Kitchen
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Originally Published: July 12, 2018
