Homemade Potato Chips Crunchy & Golden

Homemade potato chips are the kind of snack that never lasts long in our house—crispy, salty, and fresh from the pan, they’re so much better than store-bought! Growing up, my mom made them in the evenings with just a sprinkle of salt. No ketchup, no fuss—just warm, golden chips we couldn’t stop eating.

Don’t be intimidated—making homemade potato chips is easier than you think. All you need are thinly sliced potatoes, hot oil, and a little salt. If you’ve made my French fries, this is just a crispier, thinner version!

Ingredients for your homemade potato chips

• Yukon Gold Potatoes (Washed and Peeled): The choice of Yukon Gold brings a buttery richness to the chips, ensuring a flavorful and golden result.
• Cold Water (for Soaking): Soaking the potatoes removes excess starch, contributing to a crispier texture when fried.
• Salt (for Soaking): Infusing the soaking water with salt enhances the initial seasoning of the potatoes, laying the foundation for flavor.
• Water (for Boiling): Parboiling the potatoes before frying ensures a perfect balance between a crispy exterior and a tender interior.
• Vinegar: Adding a touch of vinegar to the boiling water enhances the chips’ tanginess and overall flavor complexity.
• Oil for Frying (about 48 oz, like Canola or Vegetable Oil): The choice of oil affects the chips’ flavor and texture, with Canola or Vegetable Oil offering a neutral taste and ideal frying properties.
• Salt (to Sprinkle): Sprinkling salt immediately after frying adheres to the chips, providing savory goodness in every crispy bite.

How to Season Homemade Potato Chips

Salted is classic, but homemade potato chips are the perfect canvas for flavor! Try these seasoning ideas to take your chips to the next level:

• Mediterranean Za’atar – Toss warm chips with za’atar and a drizzle of olive oil for a herby, tangy twist.

• Tangy Sumac – Add a pop of citrusy flavor with ground sumac and sea salt. So simple, so good.

• Spicy Kick – Add chili powder, cayenne, and smoked paprika for a little extra heat.

• BBQ Style – Mix brown sugar, garlic powder, onion powder, cumin, and paprika for that smoky-sweet BBQ flavor.

• Herb & Garlic – Toss with dried Italian herbs, garlic powder, and grated Parmesan for a savory snack.

Pro tip: Season your chips right after frying while they’re still hot—this helps the spices stick better!

Tips for the Best Homemade Potato Chips

• After making countless batches, here are my top tips for getting perfectly crispy chips every time:
• Choose the Right Potato – Yukon Golds work great, but russet potatoes are a fantastic option too.
•  Wash & Prep – Scrub the potatoes well if keeping the skin on, or peel if preferred.
•  Slicing Matters – Use a sharp knife or a mandolin slicer to cut even, ⅛-inch thin slices for uniform cooking.
• Soak the Potatoes – Rinse the sliced potatoes under cold water a few times, then soak them in salted cold water for 20 minutes to remove excess starch.
• Parboil for Extra Crispiness – Drain the potatoes, bring a pot of water to a boil, add 1 tablespoon of vinegar, and boil the slices for 4 minutes.
• Dry Completely – Pat the potatoes dry and let them come to room temperature before frying.
• Perfect Frying Temperature – Heat the oil to 375°F (use a thermometer). Once you add the potatoes, the oil will drop to 350°F, the ideal frying temperature.