Cinnamon Bun Potato Chips
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Russet Potato
  • 2 Quarts of pure vegetable oil or peanut oil
  • Cinnamon sugar
  1. Preheat a pot of oil to medium high. Make sure to leave a few inches from the top so it doesn't spill over when things start cooking.
  2. Slice your potato into thin slices with a mandoline (I recommend Pampered Chef's Ultimate Mandoline, but you can also just get a $10 one at Wal Mart and it will do the job).
  3. Put the slices in a towel together and pat them dry. They do not have to be perfect. Just enough to get most of the moisture off.
  4. Place them carefully in the hot oil and let boil for 10 minutes (or until golden brown and crispy).
  5. Carefully remove from the oil onto a paper towel and sprinkle liberally with cinnamon sugar. Or you can toss them into a separate dish and coat them completely. It's up to you.
Remember, too much moisture can make them soggy. So dry them off.

I only recommend Products that I have personally used and loved. The Pampered Chef Ultimate Mandoline has so many different settings (including crinkle cut) and works very smoothly. It's 70 bucks, but worth every penny.

Don't worry too much about the slices sticking together in the oil. Once they get cooking, the bubbling oil will generally separate them. But you might want to sift through and check for stubborn ones.
Recipe by Whole Life Cooking at