This post may contain affiliate links.
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.
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 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.
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.
Homemade chips are no exception! Crispy potato chips, freshly made are something you have to taste to understand. They’re the perfect snack!
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 your own potato chips 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!
These homemade Potato Chips will be done in less time than you would believe. Bust out your favorite dip and let’s get started!
Some of our other favorite snack 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 with these crispy chips.
- This can easily be doubled to have more on hand.
- These addictive potato chips are lightly salted, so they are not overwhelming in flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Russet potatoes
- Canola oil for frying
- Kosher salt to taste
HOW TO MAKE HOMEMADE POTATO CHIPS:
- About an hour before cooking, slice the potatoes with a sharp knife. To do this the easiest way, take a mandolin slicer 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 degrees F.
- Take about a dozen of the potato slices out of the water and pat dry with a paper towel, removing excess moisture. Carefully but quickly drop in potato slices into the hot oil. These take seconds of cooking time. They should be nice and golden brown. 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!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DO I NEED TO SOAK MY POTATOES?
This is one of the most essential parts of making a good potato chip. This will draw out the extra starch in the potatoes.
It’s a secret to getting the best potato chips. You want to turn this starchy potato into something crispy and good.
Soak those babies, and in the end, you’ll have the best bag of potato chips ever!
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 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?
The larger type of potatoes are best for this, so we use Russet potatoes for these.
Otherwise, you can use the potatoes labeled as baking potatoes for these as well.
Then again, if you really want, you can use sweet potatoes, red potatoes or yukon gold potatoes!
They may not turn out the same, but nothing says you can’t try it out.
CAN I ADD ANYTHING?
You bet! I’m sure you can think of even more things than this list.
- Seasonings: Sprinkle your chips with garlic powder, onion powder, black pepper, or cayenne pepper for different flavors. A little salt combined with these spices can enhance the taste even more.
- Herbs: Add dried herbs like rosemary, thyme, or parsley for an aromatic touch. Fresh herbs can also be used after frying for a burst of freshness.
- Cheeses: While the chips are still hot, dust them with grated parmesan cheese for a cheesy twist. This is a great thing to add for extra flavor.
- Different Oils: Experiment with frying the chips in olive oil, vegetable oil, or peanut oil to see which taste you prefer. Each oil can give a slightly different flavor and has a different smoke point.
- Alternative Potatoes: Use sweet potatoes, Yukon Golds, or yellow potatoes instead of russet potatoes. These waxy potatoes have less starch and can offer a different texture and taste.
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.
DANA’S 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.
- A mandoline slicer makes life so much easier.
- 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 your own 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!
Crispy Homemade Potato Chips Recipe
Ingredients
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.2 pounds medium-sized russet potatoes 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.Canola oil for frying
- 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!Kosher salt to taste
Notes
- 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.
- A mandoline slicer makes life so much easier.
- 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.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.
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!
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! 🙂
I must try this! I’ve never been successful at making potato chips, but I think I’ll give it another go!
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 🙂