Homemade Potato Chips From Scratch are one of those snacks that just hit different. They’re crispy, fresh, and taste way better than anything you’ll find in a bag at the store.
I started making these because I wanted to control what goes into my snacks, and honestly, once you try homemade chips, it’s hard to go back.
This recipe uses just three ingredients: potatoes, salt, and vegetable oil. That’s it. You slice the potatoes thin, soak them in salty water to remove extra starch, then fry them until they’re golden and crispy.
The whole process takes about an hour, but most of that is just waiting while the potatoes soak.
The best part is that you can season them however you want. Keep them classic with just salt, or add garlic powder, paprika, or whatever seasonings you’re into.
They’re perfect for parties, movie nights, or when you just want a fresh snack that’s actually worth the effort. These chips are crunchy, salty, and way more satisfying than the packaged version.
Why You’ll Love This Homemade Potato Chips From Scratch
Fresh and Crispy
These chips are fried fresh, which means they’re way crunchier than anything from a bag. You control how crispy they get.
Simple Ingredients
You only need potatoes, salt, and oil. No weird additives or preservatives.
Customizable Seasonings
Season them with just salt or add your favorite spices like garlic powder, paprika, or ranch seasoning.
Ready in 1 Hour
Most of the time is just soaking the potatoes. The actual cooking is quick and easy.
Kid-Friendly
Everyone loves homemade chips. They’re a fun snack to make and share.
Ingredient Substitutions
Sweet Potatoes
Use sweet potatoes instead of regular potatoes for a sweeter, slightly healthier chip.
Different Oils
Swap vegetable oil for peanut oil, canola oil, or sunflower oil. Each gives a slightly different flavor.
Sea Salt or Kosher Salt
Use sea salt or kosher salt instead of regular table salt for a different texture and taste.
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Homemade Potato Chips From Scratch
Equipment
Ingredients
- 4 medium potatoes peeled and sliced paper-thin
- 3 tablespoon salt plus more to taste
- 1 quart vegetable oil for frying
Instructions
- Peel the potatoes and slice them paper-thin using a vegetable slicer.
- Transfer the potato slices to a large bowl of cold water as you slice them.
- Drain the slices and rinse them under cold water.
- Refill the bowl with water and add 3 tablespoons of salt.
- Place the potato slices back in the bowl and soak for at least 30 minutes.
- Drain the slices and rinse them again.
- Pat the slices dry with paper towels.
- Heat the vegetable oil in a deep fryer to 365 degrees F.
- Fry a small batch of potato slices until they turn golden.
- Remove the chips with a slotted spoon and place them on paper towels to drain.
- Repeat until all slices are fried.
- Season the potato chips with additional salt if desired.
Notes
Tips and Tricks
Slice Evenly – Use a mandoline slicer or the slicing attachment on a food processor to get even, paper-thin slices. This helps the chips cook evenly. Don’t Skip the Soak – Soaking the potato slices in salt water removes excess starch and helps the chips get crispier when fried. Dry Thoroughly – Make sure the potato slices are completely dry before frying. Water causes the oil to splatter and makes the chips soggy. Maintain Oil Temperature – Keep the oil at 365 degrees F. If it’s too cool, the chips absorb more oil and get greasy. If it’s too hot, they burn. Fry in Small Batches – Don’t overcrowd the fryer. Frying too many slices at once lowers the oil temperature and makes the chips soggy. Season Immediately – Add salt and any other seasonings right after the chips come out of the oil while they’re still hot so the seasonings stick better. A deep fryer makes this recipe easier, but you can also use a heavy-bottomed pot with a thermometer if you don’t have one.Storing
Store at Room Temperature – Place the chips in an airtight container or resealable bag. They stay crispy for up to 3 days at room temperature. Avoid the Fridge – Don’t refrigerate the chips. The moisture in the fridge makes them lose their crunch. Re-crisp if Needed – If the chips lose their crispiness, spread them on a baking sheet and bake at 350 degrees F for 3 to 5 minutes.Nutrition
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