Why Aren’t My Homemade Potato Chips Crispy?

Christine Gallary
Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
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published Jul 16, 2014
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Q: I am mystified that I have seen scores of videos of someone preparing homemade potato chips that appear to be light in color and crispy, but, I cannot seem to mimic the final result.

I have tried different frying temps between 325 and 375; I have tried different oils: vegetable, canola, and peanut. I have tried different thicknesses of potato slices; I have even wasted my time blanching the slices in vinegar solution which does help give a lighter color end result, but saps the flavor.

Does anyone know the trick? I’m a die hard “make as many things as I can from scratch” cook and this has vexed me for about five years.

Sent by Calvin

Editor: We actually love using the microwave to make crispy, healthy potato chips! Check out the recipe:

• How to Make Potato Chips in the Microwave

Readers, do you have any tips on how to make homemade potato chips crunchy?

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Filed in:
Potatoes
Root Vegetables
snacks
Tips & Techniques
Vegetables
Ingredient