Potato slices fried in hot oil until they reach a beautiful golden brown and then tossed with kosher salt to create the most perfect crispy potato chips. The fresh flavor and crispy texture you get from these homemade chips are the perfect snack. One bite and you will find yourself never wanting a bag of store-bought chips again. These are hands down the best potato chips you will ever have.

This recipe is perfect to make ahead of a party. Chips are always a great addition to any party and you can season them any way that you want, making them perfect to put in a bowl for people to eat through the night or even serve with a chip dip. These chips are also great to serve as a side dish or appetizer at a summer barbecue during a 4th of July, Memorial Day or Labor Day party. There is truly nothing better than your own homemade potato chips.
This was inspired by my Potato Chip Nachos on this site, and pairs well with this Caramelized Onion and Chive Dip.
Jump to:
Ingredients
- russet potatoes
- kosher salt
- neutral oil
See recipe card for quantities.
Instructions
- Step 1: Peel the potatoes. Using a mandoline, slice the potatoes. Soak the potatoes in cold water.
- Step 2: Heat up a neutral oil in a deep sauté pan. Dry the potato slices completely using a paper towel. Get rid of any excess moisture.
- Step 3: Fry the potato slices in a single layer about 3-4 minutes until they start to become slightly golden brown. Remove the chips with a slotted spoon to a bowl lined with paper towels or a wire rack to drain the excess oil.
- Step 4: Put potato chips in a bowl and toss in a generous amount of kosher salt. Serve immediately or save for later.
Hint: remove the potatoes in the oil when they start to become golden brown and are slightly underdone. They will continue to cook once removed from the oil for a little and if you pull them from the oil too late they will overcook.
Substitutions
- Potatoes - instead of russet potatoes use sweet potatoes for a different flavor. Russet potatoes are the best potatoes to use if you want a very crispy good potato chip but yellow potatoes can also be used
- Seasonings - use any different seasonings you prefer instead of salt for a variety of different flavors of chips
- Oil - for a delicious, decadent flavor, use olive oil. If you are looking to save money and use a cheaper option, use vegetable oil, peanut oil or canola oil
Variations
- Spicy - add cayenne pepper as a seasoning for a spicy chip
- Chips and Dip - serve with caramelized onion dip for a delicious appetizer
- BBQ - use a barbecue seasoning for classic bbq chips
- Nachos - use the chips to make potato chip nachos
See this Chips and Dip version on my website!
Equipment
To make this recipe, a mandoline slicer, 2 medium bowls, a sauté pot and slotted spoon are necessary. If a mandoline is not accessbile, a sharp knife and cutting board will work.
Storage
Store leftover chips in an airtight container or a resealable zip-loc bag for up to 2 weeks. This is the best way to store your own potato chips for the best results as leftovers.
These ingredients don't stand up well to freezing.
Top Tip
For extra flavor, add a little vinegar to the cold water when soaking the sliced potatoes prior to frying them. As the potatoes soak in the vinegar water they will soak up a little of the vinegar flavor. This will not make the chips taste too vinegary though.
FAQ
Cold water removes excess starch from the potato and gives you more crispy chips. The cold water is necessary because warm water will cause the excess starch to set and will result in starchy potatoes creating a softer, gummier chip or soggy chips. The water also prevents the potatoes from browning.
I prefer either a sea salt or kosher salt. I find they give the best flavor when it comes to plain homemade chips.
The best potato to use is a russet potato. This is because it has a high starch content which helps assure for a very crispy chip. Yellow or golden potatoes can also be used but the starch content is not as high, so they may not get quite as crisp.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this potato chip recipe:
📖 Recipe
Crispy Homemade Potato Chips
Equipment
- 1 saute pan
- 1 mandoline slicer
- 1 Potato Peeler
- 1 medium bowl
- 1 slotted spoon
Ingredients
- 4 large russet potatoes
- canola oil
- sea salt
Instructions
- Peel the potatoes. Using a mandoline, slice the potatoes. Soak the potatoes in cold water.
- Heat up a neutral oil in a deep sauté pan. Dry the potato slices completely using a paper towel.
- Fry the potato slices in a single layer about 3-4 minutes until they start to become slightly golden brown. Remove the chips with a slotted spoon to a bowl lined with paper towels or a cooling rack to drain the excess oil.
- Put potato chips in a bowl and toss in a generous amount of kosher salt. Serve immediately or save for later.
Notes
- save leftovers in an airtight container or resealable bag.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I would never suggest a product that I don’t use on my own and love! Thank you so much for your support, it helps me keep The Buttered Gnocchi up and running!
Comments
No Comments