Best Bubble Potato Chips Recipe By Tasty Recipes

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Homemade Potato Chips Recipe by Tasty image

Here's what you need: yukon gold potato, ice water, canola oil, kosher salt, freshly ground black pepper, Heluva Good!® French Onion Dip

Provided by Heluva Good

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 lb yukon gold potato, scrubbed
ice water, for soaking
2 cups canola oil, plus more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 container Heluva Good!® French Onion Dip


  • Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
  • Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
  • Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
  • Serve the chips with the Heluva Good!® French Onion Dip.
  • Enjoy!


Bubble Potato Chips Recipe by Tasty image

The crispy potato chips puff up as they fry so that they are hollow in the middle. They are crazy fun to make and eat and pair well with your favorite dip-we like this zesty bacon-packed crème fraîche!

Provided by Codii Lopez

Categories     Sides

Time 45m

Yield 2 servings

Number Of Ingredients 12

4 cups neutral oil, for frying
1 lb russet potato, scrubbed
¼ cup cornstarch
1 large egg white, beaten
kosher salt, to taste
½ cup crème fraîche
1 lime, zested
1 lime, juiced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
2 tablespoons fresh chives, minced
4 oz bacon, cooked and diced


  • Heat the oil in a heavy-bottomed saucepan over medium heat until the temperature reaches 350°F (180°C).
  • Use a mandoline to thinly slice the potatoes into ⅛-inch-thick rounds. Arrange the potato slices in a single layer on a paper towel-lined baking sheet and let dry for 5 minutes.
  • Lightly dust the cornstarch over half of the potato slices, then use a pastry brush to distribute the cornstarch evenly over the potatoes.
  • Use a pastry brush to coat the remaining potato slices with the egg white.
  • Place a cornstarch slice on top of an egg white slice with the cornstarch and egg white on the inside. Repeat with the remaining potato slices.
  • Use a sharp knife to remove the rounded edges of each layered potato so they are even rectangles.
  • Working in batches to avoid overcrowding the pot, gently place the potatoes in the hot oil and fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. They will deflate, but don't worry.
  • Once all of the potatoes have been fried once, return to the oil for 1 minute more, until puffed and crispy. Remove from the oil, return to the paper towel-lined plate, and generously season with salt.
  • In a small bowl, whisk together the crème fraîche, lime zest and juice, cumin, cayenne, chives, and bacon.
  • Serve the bubble potato chips with the spiced crème fraîche.
  • Enjoy!

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