Bubble Potato Chips (Super Crispy!)
A Crispy Delight: My Love for Bubble Potato Chips
If there’s one snack that has always fascinated me, it’s bubble potato chips – light, airy, and unbelievably crispy.
The first time I saw them puff up like tiny balloons in the oil, I was hooked.
This recipe combines just a few simple ingredients to create the ultimate crunchy treat.
Perfect for parties, movie nights, or as a unique homemade snack, these chips will have you reaching for more!
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Sharp Knife | Slicing potatoes evenly | Kitchen stores, Online |
| Mandoline | Ensures thin, uniform slices | Amazon, Walmart |
| Strainer | Draining excess oil | Kitchen stores |
| Deep Fryer/Pot | Frying the chips | Appliance stores |
| Thermometer | Monitoring oil temperature | Online, Supermarkets |
Prep Time
- Total Time: 45 minutes
- Preparation: 15 minutes
- Cooking: 30 minutes
Ingredients
- 2 large potatoes (about 500g)
- 2 tbsp corn starch (20g)
- 1 egg white
- Cooking oil (for deep frying)
- Salt to taste
Instructions
Step 1: Prepare the Potatoes
- Peel the potatoes and slice them thinly using a sharp knife or mandoline.
- Soak the potato slices in cold water for 5 minutes to remove excess starch.
- Drain and pat dry thoroughly with a clean towel.
Step 2: Coat with Cornstarch and Egg White
- In a bowl, mix the cornstarch and egg white until smooth.
- Lightly coat the dried potato slices in the mixture.
Step 3: Fry the Chips
- Heat the cooking oil in a deep fryer or pan to medium heat (160-170°C / 320-340°F).
- Add the coated potato slices and fry for 1-2 minutes until they start puffing up.
- Remove from the oil and let them rest for 5 minutes.
- Fry again at medium heat for 1 minute until golden brown and extra crispy.
- Drain excess oil on paper towels and sprinkle with salt.
Food Storage Tips
- Best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days.
- To re-crisp, bake at 180°C (350°F) for 5 minutes.
Pro Tips for the Best Bubble Potato Chips
- Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Thin slices = better puffing—aim for 1-2mm thick.
- Double frying is the secret to extra crispiness!
- Test oil temperature by dropping a small piece of potato—if it sizzles immediately, it’s ready.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Carbohydrates | 30g |
| Protein | 4g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 150mg |
FAQs
1. Why didn’t my potato chips puff up?
Ensure the slices are thin enough and dried properly before frying. Also, maintaining the correct oil temperature is crucial.
2. Can I use sweet potatoes?
Yes! Sweet potatoes can be used, but they may not puff up as much as regular potatoes.
3. Is cornstarch necessary?
Yes, it helps create the crispy outer layer. You can substitute potato starch if needed.
4. Can I bake these instead of frying?
Unfortunately, the signature bubble effect requires frying. However, you can bake thin slices for a crispy alternative.
5. What’s the best oil for frying?
Use neutral oils like vegetable, canola, or peanut oil for the best results.
Final Thoughts
Making bubble potato chips at home is easier than you think!
Once you try these super crispy delights, you’ll never go back to store-bought chips.
Happy cooking, and let me know how your batch turns out!