Homemade Potato Chips

Crispy, salty, and totally addicting — these homemade potato chips are easy to make and customizable with your favorite seasonings. Perfect for snacking, party platters, or a crunchy side!

Yield: 6 cups
Prep Time: 15 minutes (30 min soak)
Cook Time: 20-30 minutes
Special Equipment: mandoline deep fryer or Dutch oven

Ingredients

• 4 medium russet potatoes, scrubbed unpeeled for extra crunch

• Cold water + ice cubes for soaking

• Salt, to taste

• Vegetable oil for frying

• Optional: garlic powder, paprika, celery salt, or your favorite seasoning blend

Directions

1. Slice Thin: Use a mandoline or sharp knife to slice potatoes into thin rounds (about 1/16 inch thick).

2. Soak & Rinse: Place slices in a bowl of ice water and soak for 30 minutes to remove excess starch. Drain and rinse well.

3. Dry Thoroughly: Pat slices dry with paper towels or a clean kitchen towel. This step is key for crispiness.

4. Heat Oil: In a deep skillet or Dutch oven, heat 2–3 inches of oil to 350–365°F use a thermometer if possible.

5. Fry in Batches: Fry potato slices in small batches for 3–4 minutes, stirring gently. They should turn golden and crisp.

6. Drain & Season: Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with salt or your seasoning mix.

7. Cool & Store: Let chips cool completely before storing in an airtight container. They’ll stay crisp for up to a week.

   Oven-Baked Variation:

   Toss thin potato slices with 1 tbsp olive oil and salt.

   Arrange in a single layer on parchment-lined baking sheets.

   Bake at 425°F for 15–20 minutes, flipping halfway. Let cool in the oven with the door cracked for extra crisp.