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.
Crunchy chips
Homemade potato chips offer a delightful alternative to store-bought options, providing freshness, customization, and the joy of creating your own snacks.
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.
Making your own food is always a great choice! You know exactly what goes into the recipe and how the food is handled.
Recently I had potatoes in my pantry that needed to be used up so I decided to make a batch of potato chips. I'm so glad I did, but I really need to make a bigger batch because these chips disappear quickly!
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.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Peel potatoes
- Place potatoes in a large bowl filled with water
- Slice potatoes to 1/16" thick. Use a mandoline to get an even, consistent size
- Soak slices in cold water with a bit of white vinegar for at least 1 hour
- Drain potatoes and rinse with cold water
- Leave potatoes in a colander and allow all water to drain
- Place drained potatoes on a clean, dry kitchen towel. Pat lightly to remove any remaining water
- Preheat oil to 380°
- Place one handful of sliced potatoes in the hot oil and cook until golden - 3 minutes
- Scoop out and place on a baking sheet lined with a baking rack
- Sprinkle with salt and repeat until all potatoes are cooked
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.
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° Start by heating the oil to 380° 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 and adjusting the temperature until the 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 about 35° after cooking a batch. Wait a few minutes and recheck the temperature before adding another handful of potatoes.
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
Seasoning options
You can season these chips with your favorite type of seasoning. Some of our favorites include sea salt, garlic salt, salt and pepper or chile lime seasoning. Check out this recipe for Homemade Tajin Seasoning from the blog Beyond Mere Sustenance.
These chips are delicious with sour cream onion dip made with homemade onion soup mix!
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 them in an airtight container for up to 2 days.
Recipe Faqs
Russet potatoes that are firm with no sprouts make the best chips.
You could also use red potatoes, yukon gold or purple potatoes!
Soaking the potatoes helps remove excess starch and helps the potatoes from sticking together and helps with the crispness of the chip.
Other delicious potato recipes
- Twice baked potatoes
- Crispy smashed potatoes
- Hassleback potatoes
- Ham and scalloped potatoes
- Potato bread
If you love making your own chips, you might also enjoy this recipe for poke chips.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dish recipes!
Homemade Potato Chips
Equipment
- Fry Thermometer
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 water6 medium russet potatoes
- 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.2 tablespoons white vinegar, water
- 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.oil for frying
- 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 cookedsalt
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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Katie O'Harra says
Really great recipe, these potato chips were fantastic fried in peanut oil! I did crisp some of mine a bit too much, but some were quite thin due to mandolin slicing.
Kathy says
Hi Katie,
Thanks so much! Glad you enjoyed!
Kathy 🙂
Raul says
Hi Kathy!
Can I fry this in an air fryer?
Kathy says
I'm afraid I haven't used an air fryer before so I don't know how these would work in one.
Kathy
Phyllis says
Hi Kathy,
Could we bake these instead please? I’ve made some before in the microwave and I am excited to try your recipe because some of them browned more than others but I would love to try the oven instead since we moved into our new home and decided not to do a microwave any longer. Thank you so much for all that you do for everyone sharing your recipes. You’re such a blessing and you inspire me.
Kathy says
Hi Phyllis,
I have not made these in the oven, so I can't give you specific instructions. I have made french fries in the oven before and they may work similarly. You'd need to add them in a single layer and spray the potatoes with a nonstick spray. I would suggest a 400 - 425 degree oven and my guess is you'd need to flip them partway through cooking. Let me know how they turn out, and I'm also curious about making them in a microwave! I haven't done that before either!
Thanks for you kind words! I appreciate it!!!
Kathy 🙂
Mary Ann | The Beach House Kitchen says
I LOVE homemade potato chips Kathy! It's been so long since I've made them at home. You're inspiring me!
Kathy says
That's great! Enjoy!
David @ Spiced says
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!
Kathy says
Thanks, David! Chips are one of my weaknesses too!
Alexandra says
Oh, I could not stop eating these 🙂 What a delicious snack, Kathy! LOVE potato chips!
Kathy says
They are addicting! 🙂
Dawn - Girl Heart Food says
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!
Kathy says
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! 🙂