Go Back
+ servings
purple potato chips in a paper-lined basket
Print SAVE Pin
5 from 4 votes

Homemade Purple Potato Chips

Homemade purple potato chips are easy to prepare, contain NO preservatives, and can be served as a snack or a side for meats, sandwiches and burgers, crushed on top of salads, and other uses.
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 6 purple potatoes
  • 3 tablespoons Kikkoman Soy Sauce
  • ½ teaspoon salt plus more to sprinkle on the potato chips
  • Vegetable oil enough to deep fry
  • 2 sprigs fresh thyme or other herb of your choice divided, optional

Instructions

  • Scrub the potatoes well with a veggie brush, pat dry, and cut off the tops. Do not peel them!
  • Using a mandolin, slice the potatoes paper-thin (1/16 inch.) Hold the potato end while dragging across the mandolin-- watch your finger tips closely.
    Many round slices of purple potatoes on a sheet of wax paper
  • Place the potato slices in a large bowl and pour on the soy sauce and salt over top of them. Toss well! Let the potatoes sit in the soy sauce-salt mixture for about 10 minutes to marinate/flavor and release their natural juices.
  • Then place them in a colander in order to drain off the liquid, about 10 minutes. Meanwhile, heat oil over medium-high heat in a medium to large heavy bottom pan at high heat (to 300 degrees F or until a droplet of water makes it sizzle). If desired, drop one sprig of thyme or other herb into the oil and let fry for 5-10 seconds (please, don't let it burn). Remove it with a spider and discard. Working in small batches (don't overcrowd the pan), drop in potato slices making sure one is not glued the other. Fry each batch for about 3-4 minutes or until edges turn golden and center doesn't look so bright and moist, constantly moving the slices. First batch will need to cook longer than the second, and subsequent batches will be ready faster. Adjust the heat as necessary to maintain 300 degrees F as much as possible.
  • Remove with a spider and place on a sheet pan lined with paper towel in order to absorb excess oil, and sprinkle a bit of salt. Remove leaves from the remaining herb sprig and sprinkle on top of the purple potato chips before serving, if desired. These can be served as a snack or as a side for fish and other meats, sandwiches, burgers, crushed on top of salads, and other uses. Purple potato chips can be accompanied with ketchup and/or soy sauce, salsa, guacamole or a dip, and your favorite soda or beer.
  • NOTE: Prep (active time): 12 minutes; Prep (inactive time): 20 minutes. Cook time: 3-4 minutes per batch. Yield: 4 portions.

Recipe Notes

If making this recipe with potatoes of 2 or more different colors, make sure to prepare them separately.

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.