Crispy Homemade Potato Chips (Printable version)
Golden, ultra-crispy chips made from scratch with simple seasonings for irresistible crunch
# What you'll need:
→ Potatoes
01 - 4 medium russet potatoes (about 1.75 pounds), scrubbed clean
→ Seasonings
02 - 1 teaspoon fine sea salt, plus extra to taste
03 - ½ teaspoon freshly ground black pepper
→ Frying Oil
04 - 4 cups vegetable oil (sunflower, canola, or peanut oil)
# Directions:
01 - Using a mandoline slicer or sharp chef's knife, cut potatoes into uniform rounds approximately 1/16 to 1/8 inch thick for even cooking.
02 - Rinse sliced potatoes thoroughly under cold running water until water runs clear. Drain well and pat completely dry with clean kitchen towels or paper towels—any moisture will prevent crisping.
03 - Pour oil into a deep, heavy-bottomed pan or electric deep fryer. Heat to 340°F, maintaining consistent temperature throughout frying.
04 - Working in small batches to avoid overcrowding, carefully lower potato slices into hot oil. Fry for 2 to 3 minutes, turning occasionally with a slotted spoon, until golden brown and rigid.
05 - Transfer chips to a paper towel-lined tray using a slotted spoon. Immediately sprinkle with sea salt while hot—this ensures proper adhesion. Add black pepper if desired.
06 - Allow chips to cool completely on the paper towels to achieve maximum crispness. For storage, keep in an airtight container at room temperature for up to 2 days.
# Expert Advice:
01 -
- The crunch is absolutely next level and keeps for days if stored right
- Customizing seasonings means you can match any mood or craving
02 -
- Water temperature matters more than you might expect when rinsing the slices
- Working in tiny batches feels tedious but makes or breaks the final texture
03 -
- Soak slices in ice water for 30 minutes for the ultimate crispy texture
- Pat the slices completely dry because even tiny water droplets cause splattering