How to Make Homemade Potato Chips

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

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.

How to Make Potato Chips

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 a colander and allow all water to drain

7. Place drained potatoes on a clean, dry kitchen towel. Pat lightly to remove any remaining water
8. Preheat oil to 380°
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

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 Homemade 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.

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!