Recipe/ Side Dish/ Vegetarian

Homemade Potato Chips

July 6, 2020 (Last Updated: July 24, 2020)

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Homemade potato chips are one of those simple comfort foods that are completely different than the chips you buy at the store. These chips have lots of crunch and satisfy your snack cravings.

Homemade potato chips spilling out of a brown paper bag.

I love when you go to a pub style restaurant and they offer homemade potato chips as a side with sandwiches or a turkey wrap. Recently I had potatoes in my pantry that needed to be used. I decided to make a batch of potato chips.

Russet potatoes piled together on a board.

What type of potatoes?

I used russet potatoes for these homemade chips. They are the potato most commonly used to make chips. However, almost any type of potato can be turned into a chip.

Soaking the potatoes

A good chip begins with a long soak in cold water. I’ve also added a bit of vinegar to the water bath. The vinegar helps prevent the potatoes from turning brown and it also helps add to the crispiness of the chip. You can’t taste the vinegar. It all gets poured off and none of the vinegar taste or smell remains.

Steps to making potato chips

Full printable recipe is available below! Just scroll to the bottom!

  1. Peel potatoes
  2. Place potatoes in a large bowl filled with water
  3. Slice potatoes to 1/16″ thick. Use a mandoline to get an even, consistent size
  4. Soak slices in cold water with a bit of white vinegar for at least 1 hour
  5. Drain potatoes and rinse with cold water
  6. Leave potatoes in colander and allow all water drain
  7. Place drained potatoes on a clean, dry kitchen towel. Pat lightly to remove any remaining water
  8. Preheat oil to 380 degrees
  9. Place one handful of sliced potatoes in the hot oil and cook until golden – 3 minutes
  10. Scoop out and place on a baking sheet lined with a baking rack
  11. Sprinkle with salt and repeat until all potatoes are cooked

Temperature of oil

The temperature of the oil is a crucial part of making these chips. If the oil is too cold, the potatoes will absorb excess oil and will be greasy. If too hot, the potatoes will cook too quickly and the chips will not hold their crispness.

The temperature of the oil will vary slightly each time you make them. These cook between 370 – 380 degrees. Start by heating the oil to 380 degrees. Fry one or two slices in the oil and cook until they are nicely browned. If the potatoes brown quicker than 3 minutes, lower the temperature by 5 degrees. Try frying two more potato slices adjusting the temperature until they potatoes take between about 3 minutes to cook.

The temperature variation is due to many variables, including altitude, the weather and the potato itself. Some potatoes have more liquid or are firmer than other potatoes. Take the time to test the first few potato slices and then continue cooking at that temperature.

Be certain to bring the temperature back up between each batch. My oil often dropped 35 degrees after cooking a batch. Wait a few minutes and recheck the temperature before adding another handful of potatoes.

Homemade potato chips spilling out of a brown paper bag.

Tips for making potato chips

  • Keep potato slices even in thickness
  • Thoroughly dry potato slices
  • Use a thermometer to monitor oil temperature
  • Allow oil to return to temperature between each batch
  • Do not overcrowd chips while cooking
  • Place cooked chips on a baking rack over a cookie sheet
  • Sprinkle with salt while still warm
  • Do not stack newly cooked chips on top of cooled chips
Potato chips stacked in a brown paper bag with a few chips sprinkled outside the bag.

Type of seasonings

You can season these chips with your favorite type of seasoning. Some of our favorites include:

Potato chips topped with a chili lime seasoning.

How to store chips

If you have three teenagers in your house and want to store these for later, keep them out of reach of your teenagers! These disappeared quickly with my three around! Chips are best eaten right away or on the same day they are made. If you do have any leftover chips, store in an airtight container for up to 2 days.

A pile of golden brown potato chips.

Equipment needed

I used the following equipment to make homemade potato chips:

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Homemade potato chips spilling out of a brown paper bag.

Homemade Potato Chips

Kathy
Delicious thick and crispy potato chips you make at home. Add salt or your favorite seasoning to make a flavored chip.
5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Soaking Time 1 hr
Total Time 2 hrs
Course Snack
Cuisine American
Servings 6 people
Calories 211 kcal

Ingredients
  

  • 6 medium russet potatoes
  • 2 tablespoons white vinegar
  • water
  • oil for frying (vegetable, canola or peanut oil)
  • salt

Instructions
 

  • Peel potatoes and place whole potato in a bowl filled with water
  • Slice potatoes to 1/16″ thick. Use a mandoline to get an even, consistent size. Immediately place sliced potatoes in another bowl filled with cold water and 2 tablespoons of white vinegar. Allow potatoes to soak for at least 1 hour.
  • Drain potatoes and rinse with cold water. Leave potatoes in colander and allow all water drain.
  • Place drained potatoes on a clean, dry kitchen towel. Pat lightly to remove any remaining water
  • Fill pot with two inches of oil. Preheat oil to 380 degrees. Use a thermometer to test temperature of oil.
  • Test oil temperature. Ideal temperature will vary from 370 – 380 degrees (read explanation in recipe post) Fry one or two slices in the oil and cook until they are nicely browned. If the potatoes brown quicker than 3 minutes, lower the temperature by 5 degrees. 
  • Place one handful of sliced potatoes in the hot oil. Stir gently to prevent potatoes from sticking to each other. Cook until golden – 3 minutes
  • Scoop out and place on a baking sheet lined with a baking rack
  • Sprinkle with salt immediately and repeat until all potatoes are cooked

Video

Notes

Tips for making potato chips

  • Keep potato slices even in thickness
  • Thoroughly dry potato slices
  • Use a thermometer to monitor oil temperature
  • Allow oil to return to temperature between each batch
  • Do not overcrowd chips while cooking
  • Place cooked chips on a baking rack over a cookie sheet
  • Sprinkle with salt while still warm
  • Do not stack newly cooked chips on top of cooled chips
Nutrition based on an estimated 1 ounce of retained oil.

Nutrition

Calories: 211kcalCarbohydrates: 38gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 398mgPotassium: 888mgFiber: 3gSugar: 1gVitamin C: 12mgCalcium: 28mgIron: 2mg
Keyword homemade potato chips, kettle chips, potato chips, thick cut potato chips
Tried this recipe?Leave a comment and let me know what you think.

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8 Comments

  • Reply
    Mary Ann | The Beach House Kitchen
    July 9, 2020 at 5:27 pm

    5 stars
    I LOVE homemade potato chips Kathy! It’s been so long since I’ve made them at home. You’re inspiring me!

    • Reply
      Kathy
      July 9, 2020 at 7:34 pm

      That’s great! Enjoy!

  • Reply
    David @ Spiced
    July 7, 2020 at 4:59 am

    5 stars
    First of all, these photos are amazing, Kathy! Second of all, you’ve hit on one of my all-time weaknesses. Chips. I love ’em. No matter the shape, size or flavor – a bag of chips just isn’t safe around me. However, I’ve never tried frying my own at home. I’m putting this on the list for next time I have some extra potatoes hanging around!

    • Reply
      Kathy
      July 7, 2020 at 6:44 am

      Thanks, David! Chips are one of my weaknesses too!

  • Reply
    Alexandra
    July 6, 2020 at 7:53 pm

    5 stars
    Oh, I could not stop eating these 🙂 What a delicious snack, Kathy! LOVE potato chips!

    • Reply
      Kathy
      July 7, 2020 at 6:43 am

      They are addicting! 🙂

  • Reply
    Dawn - Girl Heart Food
    July 6, 2020 at 8:10 am

    5 stars
    I’m thinking that this is more like one serving, not 6 😉 They look perfectly crisp and delicious and wishing I had the whole batch right about now!

    • Reply
      Kathy
      July 6, 2020 at 8:14 am

      Ha! That is exactly my serving size too! I do like my potato chips! But realistically one medium sized potato per person is about the right amount of chips. However, if you eat more, no one needs to know! 🙂

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