Homemade Potato Chips
There is something special about a truly homemade potato chip. When you make them yourself, you get real potato flavor, a crisp bite, and the freedom to season them exactly how you like. No mystery oils, no unnecessary additives, just thinly sliced potatoes fried until golden and finished with simple seasonings or bold flavor blends.
Step-by-Step Method
1. Slice the potatoes
Wash and scrub the potatoes well.
Peel for a more uniform chip, or leave the skins on for a more rustic result.
Using a mandoline, slice the potatoes to 1/16 inch thickness, keeping them as even as possible so they cook at the same rate.
2. Soak
Place the sliced potatoes in a large bowl of cold water.
Soak for at least 1 hour, agitating occasionally to release excess starch.
Add 1 tablespoon white vinegar if desired.
3. Rinse and dry
Drain and rinse until the water runs clear.
Dry thoroughly using one of the following methods:
Quick Method:
Spread slices on towels and pat completely dry.
Towel Roll Method (Preferred):
Lay slices in a single layer on a flour sack towel. Roll tightly and hold wrapped until ready to fry. This removes more moisture and improves crispness.
4. Heat the oil
Heat oil to 340°F.
Maintain temperature between batches.
5. Fry in controlled batches
Add slices one at a time, not in a pile.
Immediately move them gently with a spider or spoon to prevent sticking.
Continue moving occasionally to keep slices separated and cooking evenly.
Fry 3 to 5 minutes, until golden and crisp.
Do not overcrowd the pot.
6. Drain and season
Transfer to prepared rack or paper towels.
Season immediately while hot.
7. Cool
Allow chips to cool completely. They will continue to crisp as they cool.
Oil Selection
Use stable, high-heat fats:
Avocado oil
Beef tallow
How I Store Homemade Chips
Once fully cooled, store in an airtight container.
For best results, vacuum seal in a mason jar. Chips will stay crisp for up to 5 days.
Do not seal while warm.
Common Mistakes to Avoid
Not drying thoroughly → soggy chips
Adding too many at once → greasy chips
Uneven slicing → uneven cooking
Waiting too long to season → seasoning won’t stick
Equipment and Setup
Before frying, set up your station. Once you begin, the process moves quickly.
Heavy pot or Dutch oven, or electric deep fryer
Thermometer (unless using a controlled fryer)
Spider strainer or slotted spoon, metal or heat-safe, not plastic
Sheet tray lined with paper towels, with a wire rack on top if available
Seasoning prepared in advance, preferably in a shaker
Why This Method Works
Even slicing ensures consistent cooking
Soaking removes excess surface starch
Thorough drying prevents steaming and splatter
Controlled frying temperature produces crisp, non-greasy chips
Seasoning while hot ensures proper adhesion
Homemade Potato Chips
Equipment
- eavy pot or Dutch oven, or electric deep fryer
- Thermometer (unless using a controlled fryer)
- Spider strainer or slotted spoon, metal or heat-safe, not plastic
- Sheet tray lined with paper towels, with a wire rack on top if available
- Seasoning prepared in advance, preferably in a shaker
Ingredients
- 2 large russet potatoes, about 1½ pounds
- Cold water, for soaking
- 1 tbsp white vinegar, optional
- 1-2 quarts avocado oil or beef tallow
- Fine salt or seasoning of choice
Flavoring Options
Salt and Vinegar
- 2 tsp vinegar powder
- 1-2 tsp fine salt
Sour Cream and Onion
- 2 tsp sour cream powder
- 1 tsp onion powder
- 1/2 tsp chive or green onion powder
- 1/2 tsp fine salt
BBQ
- 1 tsp paprika
- 1 tsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 1/2 tsp chili powder
Ranch
- 1 tsp buttermilk powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp fine salt
- pinch of black pepper
- or homemade ranch seasoning
Dill Pickle
- 1 tsp vinegar powder
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp fine salt
Cajun
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine salt
- 1/4 tsp cayenne
- 1/4 tsp dried thyme
Honey BBQ
- 1 tsp honey powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp fine salt
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
Instructions
For detailed step-by-step instructions, equipment setup, and pro tips, see full post above
- Slice potatoes to 1/16 inch thickness.Soak in cold water for at least 1 hour, optionally with vinegar.Rinse until water runs clear.Dry thoroughly (see post for best method).Heat oil to 340°F.Add slices one at a time, keeping them moving.Fry 3–5 minutes until golden and crisp.Remove and season immediately.Cool completely before storing.
Storage
- Once the chips are completely cooled, store them in an airtight container at room temperature.For best results, I vacuum seal mine in a mason jar using a jar sealer attachment. This removes the air and helps keep the chips crisp for up to 5 days.Make sure the chips are fully cooled before sealing. Any trapped moisture will soften them.
Notes
- For detailed step-by-step instructions, equipment setup, and pro tips, see full post aboveMaintain oil temperature at 340°FDo not overcrowd the potDrying thoroughly is essential for crisp chipsSeason immediately after frying
Reusing Frying Oil
- If your oil stayed clean during frying, you can reuse it.Let the oil cool completely, then strain it through a fine mesh strainer lined with a coffee filter to remove any small particles.Store it in a sealed container and use it again for frying.For best results, reuse oil 1 to 2 more times, as long as it smells clean and hasn’t darkened too much.
How to Make Seasonings Stick Better
- If your chips cool too much before seasoning, the powders may not cling as well. You can:Season immediately after fryingToss chips in a bowl while still warmAdd a very light mist or drizzle of oil before seasoningDo not overdo the oil or the chips can lose their crispness.