Few things in life are as satisfying as a good batch of homemade potato chips. There’s just something about the way they taste that can’t be beat.
These crispy chips are easy to make and taste delicious. Plus, you can customize them with your favorite seasonings.
Making your own potato chips from scratch does take time and it is much easier to just open a bag. However, if you have the time, it is worth it. You know exactly what is in yours and you can top them with anything you want. Our family just can’t get enough of these crisps, they are absolutely the best.
And making them at home is actually a lot easier than you might think. In just a few simple steps and three ingredients, you can have crispy, delicious chips to snack on anytime you want.
The only problem is that they are addictive potato chips.
Ingredients for Crispy Potato Chips
The beauty of this recipe is that for one potato you only need 10 minutes and three ingredients: potatoes, oil, and kosher salt.
What Kind of Potatoes to Use for Potato Chips?
Russets, Idaho, and Yukon goldsare the best potatoes to use for homemade chips are as they are starchy. Other starchy potatoes that work well are King Edwards and Sweet Potatoes.
Why starchy potatoes work. The high starch gives the creamy white flesh a floury texture and it has a low moisture content. Which helps the potato cook up crispy and golden brown. However, when peeled or sliced, it releases a milky, starchy liquid. We have a trick for taking care of this too.
Now, some will say that waxy potatoes will not work. However, the potatoes you are looking at in the photo are red potatoes, which are a waxy potato. They are lower in starch and higher in moisture and they hold their shape, which makes them perfect for soups and salads. However, you can make fresh potato chips with these too, just handle them differently than starchy potatoes.
To Peel or Not to Peel
First, it is up to you if you want to peel your potatoes or leave the skins on. If I have potatoes that are on the fresher side, I will just wash the outside well and pat dry before slicing. Conversely, if you have potatoes that are starting to sprout, I recommend peeling first.
This is a delicious way to get those older potatoes used up!
Preparing the Potatoes
Next Slice the potatoes. If this if the first time you are making your own homemade potato chips, I recommend slicing the potatoes thin, about 1/16-inch to 1/8-inch thickness. Use a food processor, mandolin slicer, or the slicing side on a box grater to get the slices thin enough. Experiment with the slice thickness you prefer.
If the potato is not sliced thin enough, the whole chip will not get golden brown, the center will be rather soggy, and the outer edge will be overdone.
Starchy Potato Prep
If you have a rather starchy potato like a Russet, soak the sliced potatoes in cold water with ice in it for 20 minutes. This will help remove the excess starch. Drain the water off and dry the slices well before frying for best results.
Waxy Potato Prep
If you are using a waxy variety, there is no need to soak in the water. Just pat any excess moisture off the slices with paper towels and fry.
Homemade Salt and Vinegar Chips
Soak potato slices in a mixture of half vinegar and half water for 2 hours to overnight. Just drain off the liquid and pat dry with paper towels before frying. The potatoes will soak up the vinegar flavor.
Salt as usual while the crispy chips are cooling on the paper towels right when they come out of the oil for best results.
Sweet Potato Chips Variation
Since the sweet potatoes are starchy, prepare them as you would the Russet potatoes. Once cooked, sprinkle them with cinnamon and sugar as they are cooling and draining off the excess oil on the paper towels.
Make Chips for a Crowd
If you are making chips ahead of time for a crowd, you can keep them warm on a cookie sheet lined with parchment paper or paper towels in an oven that has been preheated to 200 degrees Fahrenheit. Keep them warm while you finish frying all the batches.
These will also stay crisp for a long time.
I have made them two hours before entertaining and placed them in a large bowl. My guests enjoyed them at room temperature throughout the event.
Potato Chip Seasoning Ideas
Most of the time, I just salt them. However, there are a wide variety of options for you to try. Just add the seasoning right after they come out of the oil for maximum sticking.
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
- Cayenne powder
- Dried cheese powder
- Parmesan cheese powder
How long will homemade chips last?
If you let them cool completely and store them in an airtight container, they will stay fresh tasting up to 4 days.
What to Serve with Homestyle Chips?
Sour Cream Dip
Knorr Spinach Dip Classic Recipe
How to Keep Potato Chips Fresh
Keep your chips fresh and crispy for up to 1 year.
Whether you are looking to keep your fresh homemade potato chips crispy for more than a few days or an opened bag from the grocery store, here is a food hack to help.
Here is good tried and true advice for keeping them fresh for a few days. To keep potato chips fresh, transfer them to an airtight container or resealable bag and store in a cool, dry place. Avoid exposing them to moisture or heat.
Now, let’s keep them fresh and crispy for months! Place in an airtight container and pop them in the freezer. That’s it.
Whenever you are ready to enjoy a few, just take a few out of the heavy duty freezer bag or airtight container.
Homemade Potato Chips Recipe
Few things in life are as satisfying as a good batch of homemade potato chips. There’s just something about the way they taste that can’t be beat. These crispy chips are easy to make and taste delicious. Plus, you can customize them with your favorite seasonings.
- Non-stick Pan
- Thermometer
- Soup Kettle
- Half Sheet Pan
- 2 Medium Potatoes (sliced thin preferably starchy potatoes)
- 3 Cups Vegetable Oil (can use other oils for frying such as canola oil)
- 1 Teaspoon Kosher Salt
- Clean and peel potatoes. Slice to 1/16 – 1/8 of an inch thick. Use a food processor, mandolin slicer, or the slicing side on a box grater to get the slices thin enough.
- Add the potato slices to a large bowl, of ice water. Let sit for 20 minutes to pull off the starch on the surface of the slices.
- After 20 minutes, rinse the potato slices and shake as much liquid off as you can using a colander.
- Place the slices in a single layer on a baking sheet lined with an absorbent clean towel or paper towels. Pat the top to dry the slices. Repeat as needed until all the potato slices are dry.
- In a large deep skillet, heat the oil to 350 degrees Fahrenheit.
- Work in small batches (15-20 batch of potato slices) making sure not to overcrowd the container, adding the slides to the hot oil.
- Cook 3-4 minutes stirring occasionally using a slotted spoon.
- Once they are floating on the top and golden brown, remove and place on a plate or sheet pan lined with paper towel to drain off the excess oil and cool.
- Immediately sprinkle with the salt or other seasonings of choice.
How long will homemade chips last?
If you let them cool completely and store them in an airtight container, they will stay fresh tasting up to 4 days.
Potato Chip Seasoning Ideas
Most of the time, I just salt them. However, there are a wide variety of options for you to try. Just add the seasoning right after they come out of the oil for maximum sticking.
• Garlic powder
• Onion powder
• Smoked paprika
• Black pepper
• Cayenne powder
• Dried cheese powder
• Parmesan cheese powder
• Sea salt
