With just 3 ingredients, you can make crispy Homemade Potato Chips! These are an addictive snack and much healthier than buying a bag of chips. Serve as a snack with your favorite dip, a side to burgers, or a party appetizer!
Homemade Potato Chips
These chips actually came about when I was purging my kitchen cabinets and found an old mandolin. I hadn’t used it in a few years – I couldn’t even find the safety guard for it – but it got me thinking about all the things I could make with it.
Homemade potato chips, of course, were one of the first things to pop into my mind. The secret to crispy homemade potato chips is making sure they’re sliced thin and I don’t know about you, but thinly and evenly slicing things with a knife is not my strong suit. Using a mandolin just makes life easier and ensures I end up with perfectly sliced potatoes for crispy chips.
The beauty of homemade potato chips is that the possibilities are endless. While I’m sharing the most basic version of this recipe, with just a bit of salt for some classic flavor, you can add any flavors you want to these chips. I like to switch it up every time depending on my mood!
Homemade potato chips is a great way to use up potatoes that are about to go bad. They make a quick snack when you’re craving something salty and crunchy and you can also serve them with a burger or sandwich in place of fries. You can also make a big batch for a party and serve with your favorite dip too.
Easy Potato Recipes
- Easy Baked Potato
- Classic Potato Salad
- Hasselback potatoes
- Baked Sweet Potatoes
- Microwave Sweet Potatoes
- Bacon Ranch Potato Salad
- Smashed Sweet Potatoes
Tips for the Best Homemade Potato Chips
- Be sure to slice them evenly – and thinly. Use a mandolin for the easiest way to get even sliced potatoes.
- Don’t skip the water soak. You want to remove any excess starch so they fry up nicely.
- Keep an even frying temperature to avoid burning the chips. Allow the oil to return to temperature between each batch of potatoes you put in.
- Dry the potatoes to remove excess moisture before frying.
- Do not over crowd the chips in the pan while you are frying them.
- Do not stack hot chips on top of cooled chips.
- Sprinkle toppings while the chips are still warm.
What are the best potatoes to use for homemade chips?
Potatoes that are fresh, firm and not sprouted are a must for making homemade chips. You can use either russet potatoes, red potatoes or Idaho potatoes.
What is the best oil for frying potato chips?
I personally prefer using peanut oil, I like the flavor that they get however you can also use canola oil.
Why do you soak potatoes in water before frying to make chips?
It is important not to skip the water soaking step. This step in the chip making process removes the sugars and starch from the potato and makes them fry-able. If you skip this step you will end up with soggy, uncrispy chips.
Why are my homemade potato chips greasy?
Leaving the potato slices in the oil to long when cooking will make them greasy. Be careful not to leave them in the oil when cooking for to long. When the potato runs out of moisture inside while cooking this will cause them to become greasy.
How much oil is needed for making potato chips?
The oil needs to be 1.5 inches deep in your pan. For my 10 inch pan I used just a little less than half of a 61 oz bottle of Peanut oil. It will vary based on the size of the pan you are using to fry in.
Best Seasonings for Homemade Chips
I kept this recipe basic, with classic homemade chips seasoned with just a bit of salt. However, you can easily switch it up for your favorite flavors. Here are a few possibilities:
- Salt and pepper
- Garlic salt
- Old Bay Seasoning
- Onion powder
- Cumin or paprika
- Cajun seasoning
- Dry Ranch mix
- Taco seasoning
- A homemade BBQ mix with smoked paprika, garlic powder, onion powder, brown sugar, and chili powder.
What to Serve with Homemade Potato Chips
You can serve your homemade chips with virtually any dip – or none at all! Depending on the flavor you add, you might just find yourself eating these by the handful with no dip at all.
If serving these for a party, I’ll usually add a dip or two. A few of my favorite chip dips are:
How to Store Homemade Chips
These chips are best enjoyed right away, the day they’re made. Since they’re made with no preservatives, they do not last as long as a regular bag of chips. Any chips not eaten immediately show be stored in an airtight container at room temperature. They’ll last for up to 2 days.
Homemade Potato Chips Ingredients
- 1 pound Idaho or red potatoes
- Peanut oil
- 2 tablespoons Popcorn Salt
Homemade Potato Chips Directions
Slice your potatoes so they are a 1/8 thick.
In a large mixing bowl fill it up with ice cold water place your potatoes in the water and let them soak for an hour.
Remove your potatoes from the water and let them dry in between paper towels or dishcloth. Making sure they are extra dry. I find it best to use a baking sheet lined with towels.
Heat your oil to 400° in a cast iron pan or fryer.
Working in small batches add your potatoes to the oil to create an layer of chips.
When they start getting golden brown along the edges turn over and cook until their golden brown on each side. Use a metal spoon or strainer to remove the chips from the hot oil.
Remove the potatoes from the oil and place them onto a sheet pan lined with a cooling rack let them sit for a minute and then transfer them to a bowl and season liberally with salt.
Continue this with the remainder of the potatoes.
Easy Snack Recipes
- Garlic Parmesan Potato Chips
- Black Pepper and sea salt potato chips
- Cranberry Granola Bars
- Cheerio Cereal Bars
- Air Fryer Frozen Tater Tots
- Air Fryer Frozen Mozzarella sticks
- Air Fried Pierogies
Homemade Potato chips
- 1 pound Idaho potatoes or red potatoes
- Peanut oil
- 2 tablespoons Popcorn Salt
- Slice your potatoes so they are a 1/8 thick.
- In a large mixing bowl fill it up with ice cold water place your potatoes in the water and let them soak for an hour.
- Remove your potatoes from the water and let them dry in between paper towels or dishcloth. Making sure they are extra dry.
- Heat your oil to 400° in a cast iron pan or fryer.
- Working in small batches add your potatoes to the oil to create an layer of chips. When they start getting golden brown along the edges turn over and cook until their golden brown on each side.
- Remove the potatoes from the oil and place them onto a sheet pan lined with a cooling rack let them sit for a minute and then transfer them to a bowl and season liberally with salt.
- Continue this with the remainder of the potatoes.
6 Weight Watchers SmartPoints per serving