(Or crisps for the non-North American readers)

You know, many of us have made potato chips at home. They’re easy to make. Just thinly slice some potatoes through a slicer or a food processor, drop them in oil, and they’re done.

Yet I think we all end up with more soggy chips than we want. And man, if you haven’t made potato chips at home, you’re missing out on the best junk food.

This is how I did them this time. I sliced them using a plastic mandoline (slicer) that you can get cheaply in Korea wherever they sell kitchen goods.

The trick to making them crispy–soak the slices in cold water for thirty minutes to an hour. Or really, I put the bowl under the faucet and let it run. This rinses a good bit of the excess starch, which makes potato chips soggy. It’s like rinsing rice before you cook it (What, you don’t rinse your rice?).

Then I fry them in small batches in a pot not more than 1/3 filled with oil.

This is where you can get creative. You can make your own flavorings for potato chips. For these, I used a combination of sea salt, black pepper, and gochugaru. You can also throw splashes of vinegar on them, some five spice, Cajun seasoning, steak seasoning–all those powders you have in your cupboard that you never use. This is the time to use them.

These actually keep a while too. I had them sitting out in a bowl for three days, and they never went stale. Nonetheless, they keep well in plastic containers and zipper bags. Freezing the chips also creates a cool sensation when you eat them straight out of the freezer.

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