Step 1

for the Prepare the Potato:

Step 1

Peel the Russet potato. Use a mandolin slicer to achieve thin, even slices, which is crucial for uniform cooking and crispiness of the chips. If you're skilled with a knife, you can also manually slice the potato thinly.

Step 2

for the Soak the Slices:

Step 1

Soak the potato slices in cold water for at least 30 seconds. This helps to remove excess starch from the slices, aiding in achieving a crispier final product.

Step 2

for the Dry the Potato Slices:

Step 1

After soaking, thoroughly dry the potato slices using a clean kitchen towel or paper towels. Removing as much moisture as possible is important to avoid splattering when frying and to ensure the chips become crispy.

Step 2

for the Heat the Oil:

Step 1

Fill a pan or pot with a sufficient amount of neutral oil for frying and heat it over medium-high. To test the oil temperature, insert wooden chopsticks; if bubbles form vigorously around them, the oil is ready for frying.

Step 2

for the Fry the Potato Slices:

Step 1

Fry the potato slices in batches to avoid overcrowding, which ensures each chip cooks evenly and becomes crispy. Fry until golden brown and crispy, then remove from the oil using a slotted spoon or tongs.

Step 2

for the Season the Chips:

Step 1

Immediately after removing the chips from the oil, season them with Tajin to taste, pepper, and garlic powder. The warmth of the chips will help the seasonings adhere better.

Step 2

for the Serve:

Step 1

Enjoy your Tajin-seasoned potato chips while they're fresh and crispy. These homemade chips offer a unique flavor twist that's both tangy and spicy, perfect for snacking.