Homemade Potato Chips for Easy Backyard Snacking
Homemade potato chips deliver that crisp, salty crunch with just a few ingredients, and they hold up well next to burgers, hot dogs, and anything off the grill.
Equipment
- Mandoline slicer
- Large bowl
- Colander
- Sheet pan or large tray
- Clean kitchen towel or paper towels
- Heavy deep pot or Dutch oven
- Thermometer
- Spider strainer or slotted spoon
- Wire rack (optional)
Ingredients
For the chips
- 600 g russet potatoes about 3 medium, scrubbed; unpeeled or peeled as you prefer
- 2 L neutral frying oil peanut, canola, or vegetable oil
- 1–1 1/2 tsp fine sea salt plus more to taste
Optional seasoning ideas (choose 1–2)
- 1/2 tsp smoked paprika optional
- 1/2 tsp garlic powder optional
- 1/2 tsp onion powder optional
- 1/4–1/2 tsp chili powder or cayenne optional
- 1–2 tsp dried herbs (oregano, thyme, or rosemary) optional; finely crumbled
Soaking water
- 1.5 L cold water for soaking the sliced potatoes
- 2 tbsp white vinegar optional
Instructions
- Set up your soaking station: Fill a large bowl with the cold water. If using, stir in the vinegar. Keep this by your cutting board. Line a sheet pan or large tray with a clean kitchen towel or several layers of paper towel for drying later.
- Slice the potatoes very thinly: Using a mandoline on the thinnest setting (about 1–1.5 mm / 1⁄16 inch), slice the potatoes into rounds. As you slice, drop each batch directly into the bowl of cold water so they’re fully submerged.
- Rinse and soak to remove starch: Swirl the slices, pour off the cloudy water, and refill with fresh cold water until noticeably clearer. Leave the slices to soak for 20–30 minutes.
- Dry the potatoes thoroughly: Drain in a colander, spread in a single layer on the towel-lined tray, and pat very dry. Aim for slices that feel barely damp, not wet.
- Preheat the oil: Pour oil into a heavy, deep pot or Dutch oven, leaving 2–3 inches (5–7.5 cm) headspace. Heat to 180–190°C / 355–375°F (use a thermometer if possible).
- Fry in small batches: Add a small handful of slices, spread them so they don’t clump, and keep a steady gentle sizzle. Fry 3–5 minutes, stirring occasionally, until light golden and bubbling slows.
- Drain and season immediately: Lift chips onto a paper towel–lined baking sheet in a single layer. While still hot, sprinkle with salt and any seasonings you like.
- Repeat with remaining potatoes: Let oil return to 180–190°C / 355–375°F between batches. Skim out burnt bits and adjust salt as you go.
- Hold warm for serving (optional): Transfer chips to a wire rack over a sheet pan and keep in a low oven (90–95°C / 195–205°F) for up to 30 minutes, uncovered.
- Serve: Pile the homemade potato chips in a wide bowl for the backyard table (keep seasoning variations in separate bowls if desired).
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 320mgPotassium: 620mgFiber: 2.5gSugar: 1.2gVitamin A: 10IUVitamin C: 18mgCalcium: 20mgIron: 1.2mg
Tried this recipe?Let us know how it was!
