Crispy Homemade Potato Chips in Just a Few Steps!

There’s nothing more satisfying than the crispy, salty crunch of homemade potato chips! While store-bought chips are delicious, freshly fried, golden-brown potato chips take snacking to a whole new level.

Growing up, my mom would make homemade potato chips in the evenings—no ketchup, just a sprinkle of salt. My siblings and I would devour them straight from the bowl, still warm and irresistible.

Many think making potato chips at home is tricky, but it’s surprisingly easy! Simply thinly slice the potatoes, fry them in hot oil, and season generously. If you’ve tried my perfect French fries recipe, you’ll notice the process is similar—just a different cut!

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

Classic salted potato chips are always a hit, but why not mix things up? Create your own custom seasoning with your favorite flavors! Experiment and find your perfect flavor!

• Spicy Chips – Blend chili powder, cayenne, and smoked paprika for heat
• BBQ Chips – Mix brown sugar, garlic powder, onion powder, cumin, and paprika for a smoky-sweet kick.
• Herb & Garlic – Toss with dried herbs, garlic powder, and parmesan for a savory twist.

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.