Snack recipe: homemade potato chips and pretzels

July 27, 2015

Craving that extra crunch? These potato chip and pretzel recipes should get you through that afternoon slump.

Snack recipe: homemade potato chips and pretzels

Potato chips

We are a nation of snackers, so we might as well make our own and be sure they are as healthy as we can make them.

Makes four servings

  • Vegetable oil or shortening for deep-fat frying, about 2 L (8 c)
  • 500 g (1 lb) Idaho potatoes, peeled
  • Salt to taste1. Pour the oil or melt the shortening in a deep-fat fryer or large, heavy pot to a depth of eight centimetres (three inches). Insert a deep-fat thermometer and heat the oil to 190°C (375°F).

    2. Meanwhile, slice the potatoes into three-millimetre-thick (1/8 inch-thick) rounds. As you work, drop the rounds into ice water. When ready to fry, lift the rounds from the water and pat dry on paper towels.

    3. Place the potato slices in the fryer in small batches to avoid affecting the temperature of the oil; fry until crisp and golden, three to five minutes per batch. Using a slotted spoon or fryer basket, transfer the chips to paper towels to drain. Allow the oil to reheat to the correct temperature before frying the next batch.

    4. Lightly sprinkle the chips with salt.


Big, chewy and oh, so satisfying. You may never get to taste these pretzels — if your family gets to them first!

Makes six pretzels

  • 1 packet (8 g/1 1/2 tsp) active dry yeast
  • 175 ml (3/4 c) warm (43°C to 46°C/110°F to 115°F) water
  • 5 m (1 1/2 tsp) sugar
  • 4 ml (3/4 tsp) salt
  • 375 ml (1 1/2 c) all-purpose flour
  • 30 ml (2 tbsp) butter, melted
  • Coarse or kosher salt1. In a large mixing bowl, combine the yeast and warm water, and stir to dissolve the yeast. Stir in the sugar and the salt. Add the flour, 125 millilitres (1/2 cup) at a time, to form a soft dough.

    2. On a lightly floured surface, turn out the dough and knead until the dough is soft and elastic, about five minutes (the dough will be slightly sticky). Place the dough in a lightly oiled bowl, turning once to coat the top of the dough ball with oil. Cover the bowl and let the dough rise in a warm place (21°C to 27°C/70°F to 80°F) until it is doubled in size, about one hour.

    3. Preheat the oven to 220°C (425°F). Punch down the dough and divide it into six equal portions. On a lightly floured surface, roll one dough portion into a 36-centimetre-long (14-inch-long) rope; twist the rope into a pretzel shape — an oval with overlapping ends in the middle. Place the pretzel on a lightly greased baking sheet. Repeat with the remaining dough portions. Brush each pretzel with the melted butter and sprinkle with salt.

    4. Bake the pretzels until they are golden brown, 15 to 20 minutes. Transfer the pretzels to wire racks to cool slightly.


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