Herbed Potato Chips

Forget those store-bought chips in the shiny bag. These taste better and are better for you!

Serves: 16Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 16


  • Cold water
  • Ice cubes
  • 2 medium lemons, juiced
  • 1 large russet potato (about 1 lb.)
  • 3 cups canola oil
  • 1 Tbsp. minced thyme leaves
  • 1 Tbsp. salt


  • Fill a bowl with cold water and add ice cubes and juice from 2 lemons, along with the lemon rinds. Peel potato and cut into thin chips using a food processor, a mandoline, or a vegetable peeler. Each chip should be almost translucent. Place chips into the water mixture as soon as they are formed.
  • In large heavy pan, heat canola oil to 375°F. Working with a handful of potato chips at a time, remove from water and drain on kitchen towels, then pat dry with paper towels. Drop chips into the oil; fry for 3 to 6 minutes, turning with slotted spoon, until chips are light golden brown. Remove and place on paper towels; sprinkle hot chips with thyme and salt. Repeat with remaining chips and salt mixture.
  • Cool completely, then store in airtight container up to 3 days.