Crispy Homemade Potato Chips (Printable View)
Golden, ultra-crispy chips made from scratch with perfectly seasoned crunch.
# What You'll Need:
→ 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)
# How-To Steps:
01 - Using a mandoline slicer or sharp chef's knife, cut potatoes into uniform thin rounds approximately 1/16 to 1/8 inch thickness for consistent cooking.
02 - Place potato slices in a bowl of cold water, rinse thoroughly to eliminate surface starch, then drain and pat completely dry using clean kitchen towels or paper towels—excess moisture prevents proper crisping.
03 - Pour oil into a deep, heavy-bottomed pan or electric deep fryer and heat to 340°F, maintaining steady temperature throughout frying process.
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 chips turn golden brown and achieve crisp texture.
05 - Transfer chips to a paper towel-lined tray using a slotted spoon to remove excess oil. Immediately sprinkle with sea salt while hot for optimal adherence—add black pepper if desired.
06 - Let chips cool completely on the prepared tray to reach maximum crispness. Store in an airtight container at room temperature if not serving immediately.
# Expert Advice:
01 -
- The satisfaction of hearing that first crunch when they cool down is absolutely worth the effort
- You can customize the seasonings endlessly and they taste infinitely better than anything from a bag
02 -
- Dry the potato slices completely or they will steam instead of crisp, making them soggy and disappointing
- Never overcrowd the pan because the oil temperature drops too fast and the chips turn out greasy
03 -
- Soak potato slices in ice water for 30 minutes before drying for extra crispiness
- Smoked paprika or garlic powder added immediately after salting creates incredible flavor variations