Crispy Bubble Potato Chips
These unique looking chips are so crispy and fun to eat. They are just 3 ingredients and easy to make at home.
Ingredients
- 1 medium (approx 197 g or 6.95 oz) russet potato
- 1 tbsp (8.5 g) cornstarch
- 1 egg white
- oil, for frying (can use vegetable, canola, peanut)
Instructions
- Wash and dry your potato. Using a mandoline slicer set to the thinnest setting, slice your potatoes. It's okay if they don't all come out perfectly sliced since the ends will be sliced off later. Your potatoes slices should be about 1/16 inch thick.
- Dry your potato slices to remove excess starch. The most efficient method for me was to put the potato slices onto a large sheet of paper towel, being careful to not overlap any of the slices. Place another large sheet of paper towel over the potato slices, covering them. Use your hands to press the paper towel onto the potato slices to dry them. Repeat with remaining potato slices as needed.
- Before you begin assembling the potatoes, I recommend you review the post and step-by-step photos so you know what to expect, otherwise it can be difficult to visualize and explain in the instructions. Place dried potato slices onto a large cutting board. Line them up in a way so that you have one column of potato slices, then find similar sized and shaped potato slices and put them in the next column so that the pairs are next to each other and you will be able to easily sandwich them together later. See photo in post for reference.
- Brush the surface of each of the potato slices with a light dusting of cornstarch. The cornstarch should not be thick, but should cover the entire surface. See post picture for reference.
- Brush half of the potato slices with egg white (the egg white wash goes on top of the cornstarch). If you lined up the potatoes as I did, you would brush the potatoes in one column, skip the next column, brush the next, etc.
- Press a no egg wash potato slice firmly onto a potato slice with egg wash (both potato slices should have their cornstarch side facing in). You want to press firmly to almost seal the two slices together. Repeat with remaining potatoes.
- Use a sharp knife to slices the edges off of the potatoes, forming a rectangle shape. Cutting into rectangles should further seal the potato slices together
- In a medium saucepan, bring oil to medium heat (about 350°F). Gently add a few potatoes at a time, being careful to give them room to puff up. If they overlap before they can puff up, it can prevent them from puffing. Once they are puffed you can add more. Cook until golden brown on both sides. Remove and drain from oil. If desired, you can fry the remaining scraps to make regular potato chips.
Notes
- The potatoes must be very thinly sliced or they won’t puff up. They need to be around 1/16 inch thick. 1/8 inch thick is too thick.
- The edges of the potatoes do need to be cut. They won't puff up if the edges are not cut off because the seal isn't tight enough.
- I use this oxo mandoline slicer.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- Nutrition estimate is for the potatoes chips before frying. It is difficult to determine how much oil is absorbed in each chip, which is why the nutrition estimate does not include it.
Calories: 67kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 20mg, Fiber: 1g, Sugar: 1g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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