Making homemade potato chips is easier than you might think! I’ve made these so many times, and I’ll teach you how to make the best crispy chips in just 30 minutes. Plus, I’ll walk you through many flavor ideas to make them your own.
Homemade potato chips are a real treat. But lucky for us, they are shockingly easy to make!
After years of testing and tweaking, I’ve perfected a foolproof method for homemade chips that turn out crisp, golden, and impossible to stop eating. Once you understand how to handle the starch and the fry time, it’s actually so simple — and totally worth it.
Freshly cooked chips are in a league of their own. They’re hot, shatteringly crisp, lightly salted, and somehow taste more intensely potato-y than anything from a bag. When you pull them straight from the oil and sprinkle them with salt while they’re still warm? That’s the moment. Store-bought just can’t compete.
Tip ⇢ I’ve tested this recipe with and without soaking the potato slices, and the chips turn out crispier and are less likely to burn after they are soaked. If your snack attack truly cannot wait for the potatoes to soak, at the very least, give them a good rinse until the water runs clear.
Flavors for homemade potato chips
Once you’ve mastered the crisp, the next task is to season. You can take this in so many directions, but here are some of my favorites:
- Sour cream and onion: My personal favorite, which is why I included it in the recipe below.
- Simple sea salt: When less is more, just use a bit of fine salt.
- BBQ: combine smoked paprika, brown sugar, onion powder, and a pinch of cayenne if you like some spice.
- Salt and vinegar: Use vinegar powder with sea salt.
- Dill pickle: Toss the chips in dried dill, garlic powder, and onion powder.
- Truffle parmesan: Oh now we are getting fancy! Add a tiny bit of truffle oil, grated parmesan, and a pinch of black pepper, sprinkling the mix on for umami flavors.
- Rosemary sea salt : Finely chop dried rosemary and combine it with sea salt for an earthy, aromatic flavor that’s especially comforting. You can use another herb, if you’d like.
And that’s just some of my favorite picks! Be sure to comment with your favorite seasoning if it’s not mentioned here.
This recipe makes a generous serving for one, using one Russet potato. All of the chips in this big bowl were made with only two medium Russet potatoes.
These homemade chips are incredibly light and crispy …
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Homemade Potato Chips Recipe
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Ingredients
- ▢ 1 6-ounce russet potato
- ▢ Avocado oil (see notes)
Sour Cream and Onion Flavor
- ▢ 1 teaspoon white cheddar powder
- ▢ ½ teaspoon onion powder
- ▢ ¼ teaspoon EACH: fine sea salt and dried parsley
Instructions
- Use a mandolin to slice the potato as thin as possible – the slices should be slightly transparent. (If you don’t have a mandolin, use a knife to slice them as thin as possible. Try to make even cuts so they’ll cook evenly.) Place them in a bowl of cold water and rinse a few times until the water is clear. Let them soak for 20 minutes. 1 6-ounce russet potato
- If you’re making the sour cream and onion flavoring, you can do that now by mixing the ingredients in a small bowl.
- Drain the water from the bowl of potato slices. Using a salad spinner, spin the slices dry.
- Lay a lint-free cloth (a cloth napkin works well) on your counter and arrange the potato slices on top in a single layer. Press another cloth on top to dry them really well. You’ll likely need to do this in two batches.
- Pour ⅜ inch of oil into a frying pan and heat it until it reaches 350 degrees – see notes. Add half of the dried potato slices and mix them around with a pair of tongs. Let them cook for 3-5 minutes and then transfer them to a piece of paper towel. IMPORTANT: take the chips out of the oil as soon as they turn light brown. I do this one at a time as some with brown before others. Repeat with the other half of the potato slices.
- Once the chips have cooled, transfer them to a large bowl and sprinkle the seasoning over the top. Toss them in the bowl to coat them in the spices. Enjoy right away or save for later!
Video
View this post on Instagram A post shared by Kristen Stevens (@theendlessmeal)
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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… and when you eat them when they are still a little warm they are the most incredible bites. You won’t be able to get enough!
Homemade Potato Chips Recipe
Ingredients
- 1 6-ounce russet potato
- Avocado oil , see notes
Sour Cream and Onion Flavor
- 1 teaspoon white cheddar powder
- ½ teaspoon onion powder
- ¼ teaspoon EACH: fine sea salt and dried parsley
Instructions
- Use a mandolin to slice the potato as thin as possible - the slices should be slightly transparent. (If you don’t have a mandolin, use a knife to slice them as thin as possible. Try to make even cuts so they’ll cook evenly.) Place them in a bowl of cold water and rinse a few times until the water is clear. Let them soak for 20 minutes. 1 6-ounce russet potato
- If you’re making the sour cream and onion flavoring, you can do that now by mixing the ingredients in a small bowl.
- Drain the water from the bowl of potato slices. Using a salad spinner, spin the slices dry.
- Lay a lint-free cloth (a cloth napkin works well) on your counter and arrange the potato slices on top in a single layer. Press another cloth on top to dry them really well. You’ll likely need to do this in two batches.
- Pour ⅜ inch of oil into a frying pan and heat it until it reaches 350 degrees - see notes. Add half of the dried potato slices and mix them around with a pair of tongs. Let them cook for 3-5 minutes and then transfer them to a piece of paper towel. IMPORTANT: take the chips out of the oil as soon as they turn light brown. I do this one at a time as some with brown before others. Repeat with the other half of the potato slices.
- Once the chips have cooled, transfer them to a large bowl and sprinkle the seasoning over the top. Toss them in the bowl to coat them in the spices. Enjoy right away or save for later!
