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Homemade potato chips from scratch in a small square bowl, thin sliced golden crispy chips with lightly browned edges. Bowl sits on a rustic wooden table with fresh parsley and whole potatoes in the background. Crunchy, classic snack made from fresh sliced potatoes.

Homemade Potato Chips From Scratch

Nesting Lane Indulge
Homemade Potato Chips From Scratch made with potatoes, salt, and vegetable oil. Crispy, golden, and ready in 1 hour. Perfect snack!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8

Equipment

vegetable slicer
Measuring Spoons
Medium Bowl
Deep Fryer
Slotted Spoon
Paper Towels

Ingredients
  

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

Calories: 179kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 1gSodium: 2623mgFiber: 2gSugar: 1gVitamin C: 21mgCalcium: 14mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!