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A parchment lined plate of homemade potato chips with a bowl of dip in the back.
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Homemade Potato Chips

Homemade potato chips are salty, crispy, golden-brown morsels you won't want to stop eating! Enjoy them with your favorite dip or alongside a toasted sandwich.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 325kcal
Author John Kanell

Ingredients

  • 2 russet potatoes (20 ounces/570g total)
  • Vegetable oil for frying
  • Salt to taste

Instructions

  • Fill a large bowl with ice water. Using a mandoline, thinly slice the potatoes crosswise. (The slices should be thin enough to see through, about 1/8-inch to 1/16-inch thick.) Transfer the potato slices to ice water and let soak for 10 minutes.
  • Drain the potato slices and arrange them in a single layer on a paper towel lined baking sheet. Lay another layer of paper towels on top and pat the potatoes dry.
  • Fill a large Dutch oven with enough oil to be 2-inches deep. Place over medium-high, add a deep-fry thermometer, and heat until the oil reaches 325°F. Place a wire rack inside a baking sheet and line with paper towels.
  • Working in batches, fry the dried potatoes, stirring occasionally, until light golden brown, about 3 minutes. (I fry a generous handful of potatoes at a time for a total of five batches.) Transfer the chips using a spider or slotted spoon to the paper towels, and immediately sprinkle with salt to taste. Let cool for 5 minutes before serving.

Notes

  • Use a mandoline to slice the potatoes. A mandoline will slice the potatoes thinly and evenly. The slices should be thin enough to see through, about ¼-inch to ½-inch in thickness.
  • Soak the sliced potatoes in an ice bath. This removes the excess starch from the potatoes for crispy homemade potato chips.
  • Pat the potatoes dry. Removing excess moisture is another key step for the crispiest chips.
  • Use a deep-fry thermometer to measure the temperature of the oil. This is the most accurate way to get the oil to the perfect frying temperature of 325°F.
  • Do not overcrowd chips while frying. If your chips are taking more than 4 minutes to turn golden brown, try frying in smaller batches.
  • Lay the chips in a single layer to drain off excess oil. Piling up the chips just leads to soggy potato chips, and no one wants that!
  • Season the chips immediately after removing them from the oil. This will help the salt stick to the chips.

Nutrition

Calories: 325kcal | Carbohydrates: 19g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 1168mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg