Homemade Potato Chips

published Jul 16, 2021
Homemade Potato Chips

These chips actually taste like potatoes, and you can have a whole lot of fun experimenting with flavor combinations.


Makes2 to 3 quarts

Prep15 minutes

Cook20 minutes

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A bowl of lightly browned homemade potato chips on a white tiled countertop, with a strainer with some more chips next to it
Credit: Perry Santanachote
Homemade Potato Chips

Frying up your own potato chips at home is easier than you might think — and there’s much to gain by doing so. The chips actually taste like potatoes, and you can have a whole lot of fun experimenting with flavor combinations you’ll never find in stores.

We strongly recommend using a mandoline to slice the potatoes into perfectly thin, even slices. The prep work will go by much faster and ensure all the chips cook at the same rate. No mandoline? Another option for slicing the potatoes is to use a food processor with a slicing attachment.

What Are the Best Potatoes for Homemade Chips?

Starchy varieties are ideal for frying because of their lower moisture content. The two starchy potatoes most commonly found in the U.S. are as follows:

  • Russet potatoes, which have a strong potato flavor.
  • Yukon potatoes, which have a milder flavor.

How Do You Keep Homemade Chips Crispy?

The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.

Credit: Kristina Vanni
Homemade Potato Chips

Should You Soak Potatoes Before Making Chips?

Soaking potato slices in ice water removes a lot of the starch, which results in chips that are less bitter and dark. You can skip the soak if you don’t mind this — the chips will still come out perfectly crisp. If you do soak the chips, however, just remember to pat the slices dry before tossing them in the hot oil.

Homemade Potato Chips

These chips actually taste like potatoes, and you can have a whole lot of fun experimenting with flavor combinations.

Prep time 15 minutes

Cook time 20 minutes

Makes 2 to 3 quarts

Serves 6

Nutritional Info


  • 3

    medium russet potatoes (1 to 2 pounds total)

  • 1 to 2 quarts

    vegetable oil, for deep-frying

  • Fine salt


  1. Scrub 3 russet potatoes. Use a mandoline or sharp knife to slice the potatoes crosswise into 1/16-inch-thick rounds. Place in a large bowl and add several ice cubes and water to cover. Give the potatoes a quick stir to separate any slices that are stuck together. Refrigerate for at least 1 hour and up to 2 hours.

  2. Fill a Dutch oven, deep fryer, or other heavy-bottomed large pot with 2 to 3 inches vegetable oil. Heat over medium heat until 325°F. Meanwhile, dry the potato slices.

  3. Drain the potatoes and return to the bowl. Add enough cold water to cover, then stir to release any lingering starch. Drain again. Working in batches, place the potato slices in a single layer on a clean kitchen towel. Roll up the slices in the towel to dry them, then transfer to a clean, dry bowl.

  4. Carefully add about a third of the slices to the oil. Fry, stirring gently and often with a spider skimmer or slotted spoon, until golden-brown, about 5 minutes. Meanwhile, line a rimmed baking sheet with paper towels.

  5. Transfer the chips with a spider or slotted spoon to the prepared baking sheet. Sprinkle with a few pinches of fine salt. Gently toss the chips so the paper towel can absorb the excess oil, then spread out into a single layer to cool to room temperature. The chips will be crispy but will crisp up even more as they cool. Repeat frying the remaining potato slices in two more batches, keeping the oil at a temperature of 325°F.

Recipe Notes

Ingredient variations: Classic salted potato chips are satisfying as is, but they’re also the perfect canvas for flavor experimentation. Sprinkle on some Old Bay seasoning, za'atar, cheese powder, or barbecue rub for something extra. To make sure they stick to the chips, grind any toppings into a fine powder with a spice grinder before seasoning.

Storage: The chips can be stored in a zip-top bag at cool room temperature for up to 5 days.