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The Best Homemade Crispy Potato Chips Recipe

A white bowl overflowing with freshly made, crispy, seasoned potato chips.
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Make thin, crispy potato chips from scratch using your preferred method: deep-fried, oven-baked, or air-fried. This recipe delivers the satisfying crunch of classic snack food with simple ingredients.

Ingredients

Scale
  • 3 large Russet or Yukon Gold potatoes
  • 4 cups cold water (for soaking)
  • 1 teaspoon salt (or to taste)
  • For Frying: 4 cups vegetable oil or peanut oil
  • For Baking/Air Frying: 1 tablespoon olive oil or cooking spray
  • Seasoning options: Garlic powder, paprika, BBQ seasoning

Instructions

  1. Prepare the Potatoes: Wash and dry the potatoes well. You do not need to peel them unless you prefer to. Use a mandoline slicer or a very sharp knife to slice the potatoes as thinly as possible, aiming for uniform thickness for even cooking.
  2. Soak the Slices: Place the thin potato slices into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step removes excess starch, which is key to achieving maximum crispiness.
  3. Dry Thoroughly: Drain the potatoes and rinse them under cold running water until the water runs clear. Spread the slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Moisture is the enemy of crunch, so take time to dry them well.
  4. Choose Your Cooking Method:
  5. Deep Frying: Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Working in small batches, carefully add the potato slices to the hot oil. Fry for 3 to 5 minutes, stirring occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
  6. Oven Baking: Preheat your oven to 400°F (200°C). Toss the dry potato slices with 1 tablespoon of olive oil. Spread them in a single layer on baking sheets lined with parchment paper. Bake for 15 to 20 minutes, flipping halfway through, until they are golden and crisp. Watch closely near the end to prevent burning.
  7. Air Frying: Preheat your air fryer to 375°F (190°C). Lightly toss the slices with a small amount of oil or cooking spray. Cook in a single layer (work in batches) for 10 to 15 minutes, shaking the basket every 5 minutes until they are golden brown and crunchy.
  8. Season Immediately: While the chips are still hot, transfer them to a large bowl. Sprinkle immediately with salt and any other desired seasonings, like garlic powder or paprika. Toss gently to coat evenly.
  9. Serve: Let the chips cool slightly before serving. They are best enjoyed the day they are made for the ultimate crunch.

Notes

  • For the crispiest results when frying, ensure your oil temperature stays consistent. If the oil cools too much, the chips will absorb oil and become soggy.
  • If you are baking or air frying, slicing the potatoes very thinly and soaking them properly are the most important steps for achieving a satisfying crunch without deep frying.
  • Try tossing the chips with a light dusting of nutritional yeast after frying for a cheesy flavor boost.

Nutrition

Find it online: https://cookingbycarla.com/homemade-crispy-potato-chips-recipe/