Considering Drummond's recipe style leans on simple ingredients and straightforward cooking methods, I was curious to see whether one of her simplest recipes, Homemade Black Pepper Chips, was as foolproof and flavorful as it sounded. As someone who has no problem tearing through an entire bag of store-bought chips in one sitting, I liked the idea of a homemade option that uses just a handful of simple ingredients.
What I didn't expect, however, was just how much flavor could come from such an easy-to-make recipe. And by the time I pulled the chips from the oil and sampled my first batch, I immediately found myself wondering if my humble grocery budget could sustain a new obsession with making potato chips from scratch.
Ingredients for Ree Drummond's Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
Herein lies the beauty of quite possibly the easiest Ree Drummond recipe: It only requires four ingredients. To get started, you'll need canola or vegetable oil for frying, five to six Yukon Gold potatoes, kosher salt and black pepper. You'll also need a Dutch oven or an equally large pot, a metal slotted spatula, a mandoline or box grater and a large mixing bowl for prep.
How to Make Ree Drummond's Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
In a heavy Dutch oven, heat the oil to 400°F, using a thermometer to monitor the temperature and ensure it stays at the right level. While the oil heats up, lay your uncooked potato chips on a baking sheet lined with paper towels and blot them dry before frying the first batch.
Courtesy Nathan Hutsenpiller
When the first batch is done cooking, remove the chips with a slotted spoon and immediately season them with sea salt and plenty of black pepper. Repeat the process until every batch is finished, and serve as soon as possible after frying for the best results.
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What I Thought of Ree Drummond's Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
I also really enjoyed the prep process, as it was fun trying to cut perfectly shaped chips before realizing the imperfections were just as appealing, giving each batch a unique homemade charm that made them feel a bit more special.
Tips for Making Ree Drummond's Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
2. The ice bath is worth the extra step.
Soaking the potato slices in ice water helps remove excess starch, which is key to achieving a satisfying potato chip crunch. It might feel like an unnecessary extra step, but it plays an important role in helping the chips crisp up once they hit the oil.
4. Have fun with the seasoning.
While this is a salt-and-pepper-focused recipe, it's also extremely easy to experiment with. If after the first batch you're feeling like something is missing, try spicing it up with a little paprika, garlic powder, cayenne or another seasoning blend you already love.
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