Crispy Homemade Potato Chips (Printable version)
Golden, ultra-crispy potato chips made from scratch with perfect seasoning and irresistible crunch.
# Ingredient List:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed
→ Seasonings
02 - 1 tsp fine sea salt, plus more to taste
03 - ½ tsp freshly ground black pepper
→ Frying
04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)
# How to Make It:
01 - Using a mandoline or sharp knife, slice potatoes into very thin rounds about 1⁄16 inch thick for uniform crisping.
02 - Rinse potato slices in cold water until water runs clear to eliminate surface starch. Drain and pat thoroughly dry with clean kitchen towels or paper towels—moisture prevents crispiness.
03 - Pour oil into a deep, heavy-bottomed pan or deep fryer. Heat to 340°F, monitoring with a thermometer to maintain consistent frying temperature.
04 - Carefully add potato slices in small batches to prevent overcrowding. Fry for 2–3 minutes, turning occasionally with tongs, until golden brown and crisp.
05 - Remove chips using a slotted spoon and transfer to a paper towel-lined tray. Immediately sprinkle with sea salt and pepper if desired while hot for optimal adherence.
06 - Allow chips to cool completely on the rack to achieve maximum crunch. Store in an airtight container at room temperature if not serving immediately.
# Expert Suggestions:
01 -
- Once you taste homemade chips, store-bought will never satisfy you again
- The satisfaction of creating something so delicious from humble potatoes is unmatched
02 -
- Dry potatoes mean crispy chips, so don't rush the patting dry step or they'll steam instead of fry
- Crowding the pan drops the oil temperature and guarantees soggy disappointment
03 -
- Soak slices in ice water for 30 minutes before drying for extra crispy results
- Sweet potatoes make amazing chips but cook faster, so watch them closely