Homemade Potato Chips
Enjoy homemade potato chips with this easy recipe. Thinly slice and fry potatoes for a crispy snack perfect for any occasion. Try them with your favorite dip – once you taste these, store-bought won’t cut it!
Just 3 ingredients
recipe notes & tips
What Kind of Potatoes Should I Use?
Russet or Yukon gold work best for potato chips. I used 4- medium size russet potatoes for ours and they turned out perfectly. Also, peeling the potatoes is optional!
Oil
Sunflower, peanut, canola or vegetable oil are all great options for making potato chips.
Tips for Great Chips
- Keep a close eye on your oil temperature. It should be anywhere from 350-365 degrees when it’s ready to go. See recipe card for the thermometer I use.
- Don’t forget to soak your potato slices before frying. This will help remove some of the starch and help you achieve a crispier chip.
- The thinner your chips, the better. I like to use a mandolin slicer. This is noted in the recipe card too!
A Look Back
- one year ago: Homemade Graham Crackers
- two years ago: Two Ingredient Chocolate Bark
- three years ago: Cookies and Cream Macarons
Homemade Potato Chips
Enjoy homemade potato chips with this easy recipe. Thinly slice and fry potatoes for a crispy snack perfect for any occasion. Try them with your favorite dip - once you taste these, store-bought won't cut it!
Ingredients
- 4 medium size russet potatoes
- salt
- approx 1 quart oil
Instructions
- Clean potatoes, then, slice potatoes very thin. If desired, you can peel the potatoes, but, it's not required.
- Place the potato slices in a bowl a cold water. Add a in 2-3 tablespoons of salt. Let them sit for 30 minutes.
- While the potatoes are soaking, line a flat rimmed baking sheet with a clean dishtowel or paper towels/napkins.
- After 30 minutes, drain and rinse the potato slices. Lay them flat on the flat rimmed baking sheet that is lined with the towel. Pat them to dry.
- In a large skillet or large pot, heat oil to 365 degrees. Once the oil is ready, working in batches, fry the potato slices until they are golden brown. Remove with a slotted spoon and let them drain on a flat rimmed baking sheet lined with paper towels or paper napkins.
- If desired, sprinkle them with salt, while they are still warm.
- Keep any leftovers in a covered container.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1074Total Fat: 112gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 100gCholesterol: 0mgSodium: 85mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
