Crispy Homemade Potato Chips Recipe
There is something deeply satisfying about making potato chips from scratch. They look simple, but the difference between average chips and truly crisp, golden, evenly cooked homemade potato chips comes down to a few small technical choices: the potato, the slice thickness, the drying, and the frying temperature.
Temps de préparation 15 minutes mins
Temps de cuisson 15 minutes mins
Catégorie Entrée
Cuisine Worldwide
Portions 2 Portions
Calories 500 kcal
- 3 large russet potatoes
- Neutral frying oil as needed
- Fine salt to taste
Optional seasonings
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Cayenne
Peel the potatoes and slice them very thinly on a mandoline, about 1.5 to 2 mm thick.
Rinse the slices in cold water until most of the starch is removed.
Drain and dry the potato slices very thoroughly.
Heat the oil to 350°F.
Fry the potatoes in small batches for 2 to 3 minutes, stirring gently, until golden and crisp.
Drain on a rack or paper towels.
Salt immediately and let cool before serving.
Substitutions
Russet potatoes: Best overall choice for crisp chips. Yukon Gold will work, but the texture is slightly different.
Canola oil: Vegetable oil or peanut oil can also be used. Choose a neutral oil with a high smoke point.
Fine salt: Kosher salt works too, but fine salt clings more evenly to hot chips.
Seasoning blends: Try smoked paprika, garlic powder, black pepper, or a pinch of cayenne after frying. Add dry seasonings only after the chips come out of the oil.
FAQ
Why are my homemade potato chips not crispy?
The most common reasons are slices that are too thick, potatoes that were not dried enough, or oil that was too cool. Thin slicing and proper drying matter as much as the frying itself.
Can I leave the skin on?
Yes. If the potatoes are well scrubbed, you can leave the skin on for a more rustic chip. Peeled chips usually look more classic and fry more evenly.
What oil is best for frying potato chips?
Canola, vegetable, and peanut oil all work well. Use a neutral oil with a high smoke point.
How thin should potato chips be sliced?
About 1.5 to 2 mm is ideal for classic crunchy homemade chips.
Can I make them ahead?
Yes, but they are best the same day. Once fully cooled, store them in an airtight container for a short time. If humidity gets to them, they will soften.
Why do my chips turn brown too quickly?
The oil is probably too hot, or the slices are too thin in some areas. Consistent slicing helps a lot. 