Are you a potato chip lover? Did you know you can make them at home? These Homemade Potato Chips are a favorite snack that the whole family loves.
I have always been a huge fan of potato chips, they have been one of my go-to snack foods for the longest time and I love that I can make them at home.
We have been making these Homemade Potato Chips for the longest time and dare I say that they are better than the ones that you get from the store?
I just feel like there is something about making things homemade that makes them taste better than the things that you buy in the stores.
This is the perfect beginner recipe as they are basic and taste just like your favorite plain salted chips that you will be grabbing all day long.
Once you make these you will quickly become obsessed like us and want to make them all the time and save yourself some money from buying them from the store!
Some of our other favorite snack/appetizer recipes that we have on our site include: Chipotle Cheese Straws, Greek Yogurt Dip and Parmesan Smashed Potatoes.
WHY THIS RECIPE WORKS:
- With only 3 ingredients, you can’t go wrong.
- This can easily be doubled to have more on hand.
- These are lightly salted so not overwhelming on flavor.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Russet potatoes
Canola oil for frying
Kosher salt to taste
HOW TO MAKE HOMEMADE POTATO CHIPS:
- About an hour before cooking, slice the potatoes. To do this the easiest way, take a mandolin on the thinnest setting and carefully slice potatoes that have been washed and scrubbed.
- Immediately place the sliced potatoes into a bowl filled with cold water. Let sit in the fridge for one hour in water.
- In a heavy bottom skillet, pour in canola oil so it is about 1-2 inches deep or you can use an electric deep fryer. Get the oil hot over medium heat to 375°F.
- Take about a dozen of the potato slices out of the water and pat dry with a paper towel, carefully but quickly drop in potato slices into the hot oil. These take seconds to cook, using tongs turn them over as soon as any browning occurs.
- With tongs, take them out of the oil and let drain on paper towels. Sprinkle lightly with kosher salt immediately. Keep repeating the same process until all of the potato chips are finished. Serve and enjoy!
WHY DO I NEED TO SOAK MY POTATOES?
This is one of the most essential parts of making Homemade Potato Chips. This will draw out the extra starch in the potatoes so that when they are fried they will result in crispier chips.
HOW LONG DO I NEED TO SOAK MY POTATOES?
You’ll want to soak your cut potatoes in the refrigerator for about 1 hour. This time is sufficient enough to remove the starches from the potatoes.
Make sure you dry them very well before you do fry them otherwise they may not turn as crispy as you’d like and the water from the potatoes can cause oil splatter.
WHAT POTATOES ARE BEST FOR MAKING HOMEMADE POTATO CHIPS?
The larger potatoes work best so the Russet potatoes are what we use for these, otherwise, you can use the potatoes labeled as baking potatoes for these as well.
HOW TO STORE:
While these are best when they are first made if you place them in an airtight container or bag they will keep for up to about 1 week.
TIPS AND TRICKS:
- You can use various potato chip seasonings or other seasonings on these chips when they are done.
- Make sure you use Russet or baking potatoes for these.
- These need to soak for at least 1 hour before frying.
- Make sure that you dry them off well before frying.
- Easily double this recipe to have more on hand for a party or for later.
Looking to save some money at the store? Then you can make these Homemade Potato Chips and be satisfied easily at home.
If you like this recipe you might also like:
If you’ve tried these HOMEMADE POTATO CHIPS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade Potato Chips
Ingredients
- 2 pounds medium-sized russet potatoes washed and scrubbed
- Canola oil for frying
- Kosher salt to taste
Instructions
- About an hour before cooking, slice the potatoes. To do this the easiest way, take a mandolin on the thinnest setting and carefully slice potatoes that have been washed and scrubbed.
- Immediately place the sliced potatoes into a bowl filled with cold water. Let sit in the fridge for one hour in water.
- In a heavy bottom skillet, pour in canola oil so it is about 1-2 inches deep or you can use an electric deep fryer. Get the oil hot over medium heat to 375°F.
- Take about a dozen of the potato slices out of the water and pat dry with a paper towel, carefully but quickly drop in potato slices into the hot oil. These take seconds to cook, using tongs turn them over as soon as any browning occurs.
- With tongs, take them out of the oil and let drain on paper towels. Sprinkle lightly with kosher salt immediately. Keep repeating the same process until all of the potato chips are finished. Serve and enjoy!
Comments & Reviews
Katrina Vega says
I’m the exact same way when it comes to peeling potatoes! I never peel them, but yet, I would sooo take the time to make homemade potato chips. Can’t wait to try these out! Thanks for sharing! Pinning 🙂
Kristina @ My Own Home Blog says
I must try this! I’ve never been successful at making potato chips, but I think I’ll give it another go!
DeAnn O. says
Okay, the chips look yummy, but you are totally teasing with that awesome looking dip! I hope you are planning on sharing that recipe soon – it looks amazing. I think I need the dip recipe so I can make the chips – they’re a matched pair! 🙂
Joanie says
I love your web sight. Your recipes are so unique and look sooo delicious!
I can’t wait to try them. I have printed MANY of them out. I have a ? What is the recipe for the dip you show with your chips. It looks so good!
Dana DeVolk says
Thanks so much Joanie! It is just the most basic spinach dip off the Knorr vegetable packet. Here is an affiliate link to it on amazon so you can see what it looks like: http://amzn.to/2zEncuW They sell them at all grocery stores as well.