Crispy Homemade Potato Chips (Printable)

Golden, ultra-crispy potato chips made from scratch with perfectly seasoned crunch.

# Ingredient List:

→ Potatoes

01 - 4 medium russet potatoes (approximately 1.75 lbs), scrubbed clean

→ Seasonings

02 - 1 teaspoon fine sea salt, plus additional for finishing
03 - ½ teaspoon freshly ground black pepper

→ Frying

04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)

# Steps:

01 - Using a mandoline slicer or sharp chef's knife, cut potatoes into uniformly thin rounds approximately 1/16 to 1/8 inch thick for consistent frying.
02 - Rinse sliced potatoes thoroughly in cold water to eliminate surface starch. Drain completely and pat dry using clean kitchen towels or paper towels until no moisture remains.
03 - Pour oil into a deep, heavy-bottomed pan or deep fryer. Heat to 340°F, maintaining consistent temperature throughout frying process.
04 - Working in small batches to prevent overcrowding, carefully add potato slices to hot oil. Fry for 2-3 minutes, turning occasionally, until chips turn golden brown and achieve crisp texture.
05 - Remove chips using a slotted spoon and transfer to paper towel-lined tray. Season immediately with sea salt while hot, adding black pepper if desired.
06 - Allow chips to cool completely on wire rack for maximum crispness. Store in airtight container if not serving immediately.

# Expert Tips:

01 -
  • The satisfying crunch is unlike anything from a bag—irregular, fresh, and impossibly light
  • You control exactly what goes into them, from the oil to the seasonings
  • They're actually simple enough for a Tuesday afternoon but impressive enough for guests
02 -
  • Overcrowding the pan drops the oil temperature and leaves you with greasy, limp chips
  • Soaking the slices in ice water for 30 minutes before drying makes an enormous difference in crispness
  • Don't walk away from the fryer—potatoes go from golden to burnt in a matter of seconds
03 -
  • Double-dry your potato slices with fresh towels after the ice bath soak
  • Let the oil return to temperature between batches for consistent results

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