Crispy Potato Chips

Crispy potato chips are the ultimate homemade snack—thin, golden, and irresistibly crunchy. Made with just a few simple ingredients, they’re way better than store-bought, especially when I slice them fresh and season them just the way I like. Whether I bake or fry them, I always end up with a bowl of chips that disappears fast.

Why You’ll Love This Recipe

I love how easy it is to make these chips from scratch with ingredients I always have on hand. There’s no need for fancy equipment—just potatoes, oil, and salt. I can keep them classic or get creative with different seasonings. They’re naturally gluten-free, endlessly snackable, and I control how crispy or salty they turn out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Russet or Yukon Gold work best)
• Vegetable oil (for frying or brushing if baking)
• Salt
• Optional: paprika, garlic powder, black pepper, or other seasonings

Directions

1. I wash and peel the potatoes (or leave the skin on for rustic chips), then slice them very thin using a sharp knife or mandoline.
2. I soak the slices in cold water for at least 30 minutes to remove excess starch, which helps them crisp up.
3. I drain and pat them completely dry with paper towels or a clean kitchen towel.
4. For frying:
   • I heat oil in a deep pan to 350°F (175°C), then fry the slices in batches until golden brown and crispy, about 2–3 minutes per batch.
   • I remove them with a slotted spoon and place them on a paper towel-lined plate to drain.
5. For baking:
   • I preheat the oven to 400°F (200°C).
   • I spread the dried potato slices on a baking sheet, brush lightly with oil, and bake for 15–20 minutes, flipping halfway through, until golden and crisp.
6. I sprinkle the hot chips with salt and any other seasonings I like, then let them cool slightly before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep (plus soaking time) and about 20 minutes to cook, depending on the method. From start to finish, I can have homemade chips ready in around 45 minutes.

Variations

Sometimes I season the chips with smoked paprika, chili powder, or ranch seasoning after frying for different flavor twists. I’ve also made them with sweet potatoes for a slightly sweeter crunch. When I want a healthier version, I bake or air fry them with minimal oil. For something unique, I slice the potatoes into ridged or waffle shapes using a special slicer.

storage/reheating

I store leftover chips in an airtight container at room temperature for up to 2 days. If they lose their crispiness, I re-crisp them in a 350°F (175°C) oven for 5–7 minutes. I avoid sealing them while still warm, as trapped steam can make them soggy.

FAQs

How do I keep the chips from getting soggy?

I soak them to remove starch and dry them thoroughly before frying or baking. I also make sure not to overcrowd the pan or baking sheet.

Can I use an air fryer?

Yes, I air fry them at 350°F (175°C) for 15–18 minutes, shaking the basket halfway through. They get wonderfully crisp with less oil.

Do I need to peel the potatoes?

Not at all. I often leave the skin on for extra texture and flavor—it’s totally up to my preference.

What’s the best oil for frying?

I use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil.

Can I slice the potatoes ahead of time?

Yes, I keep the slices in cold water in the fridge for up to a day. I just make sure to dry them well before cooking.

Conclusion

These crispy potato chips are one of my favorite homemade snacks. They’re easy, customizable, and taste so much better fresh from the fryer or oven. I love experimenting with different seasonings and serving them alongside sandwiches, burgers, or just on their own. Once I started making my own, I never looked at bagged chips the same way again.

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