How to Make Homemade Potato Chips


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This homemade potato chips recipe ensures a perfect symphony of flavors—from the buttery Yukon Gold potatoes to the tanginess of vinegar and the final touch of salt. Each step contributes to the irresistible taste and crunch of these homemade delights.

Surely, we can all agree the sound of crispy, crunchy, and salty potato chips is super addicting. Potato chips are among the most popular snacks worldwide because of their savory, snackable nature. Although store-bought potato chips are delicious, there is nothing like some fresh, piping-hot homemade potato chips – they are much better! 

Growing up, my mom would make homemade potato chips later in the evening when we got hungry. It was the perfect snack. Back then, ketchup didn’t exist in Jordan, but my siblings and I would love eating them with some salt sprinkled. Within no time, the hungry kids would devour the bowl of hot potato chips. 

Most people would think potato chips are hard to make but easy! Simply slice the potatoes to be super thin and fry them in hot oil. Once golden brown and crispy, sprinkle them with lots of salt. 

If you have read my previous blog on making the perfect french fries, you will find that this recipe is similar. This is because chips and french fries are prepared nearly the same way. They are just cut into different shapes! 

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 Potato Chips?

There is nothing wrong with a batch of classic salted potato chips, but there are also many other ways to season your chips! You can make whatever your favorite seasoning is at home and add anything you want to it. To make spicy potato chips seasoning, you may want to mix some combination of chili powder, brown sugar, smoked paprika, onion powder, garlic powder, cayenne, and cumin. By adjusting the amount of each of these seasonings, you can make yourself the perfect BBQ chips seasoning. 

Why Do You Soak Potatoes Before Frying? 

Soaking the potatoes before frying them will quickly remove the starch from the potatoes. This will help them become super crispy and prevent them from sticking together. You should soak them for at least 20 minutes for the best results. 

Tips for the Best Homemade Potato Chips 

Now that I have made plenty of homemade potato chips, here are my top tips for getting the best results. 

  • I used Yukon potatoes, but use whatever potato you like. A russet potato works great, too. 
  • Make sure to wash the potatoes thoroughly. If you are keeping the skin on, scrub them. If you don’t want the skin, you can peel the potatoes. 
  • I fry medium-sized potatoes since they seem to be a perfect size. I typically count one for each person when deciding how many potatoes I need. If you use a large russet potato, use one for two people as the serving size. 
  • I have good knife skills, so I usually cut potatoes with a knife. If you are worried about using a knife to thinly cut the potatoes, use a mandolin slicer to slice the potatoes. Using a mandolin will also make each potato slice come out to be the same size. This will help keep the same cooking time for each chip. The chips should be cut to about ⅛ of an inch thin.  
  • Before frying the potatoes, wash the sliced potatoes under cold water a few times, then soak them in salted cold water for 20 minutes.
  • Bring a pot of water to boil, and add a tablespoon of vinegar. Then, drain the potatoes from the salty water and add them to the boiling water. Boil for 4 minutes. 
  • Ensure you pat dry the boiled potato well and bring it to room temperature before frying. 
  • Get the frying oil to 375F using a thermometer. Once you add the dry-boiled potatoes, the temperature will drop to 350. This will be the perfect temperature for frying potato chips.
How to Make How to Make Homemade Potato Chips


Make the brine solution by mixing the cold water with one tablespoon of salt in a bowl.
Slice the potatoes using a mandoline or a knife, so each chip is about ⅛ inch thin.
Wash the potatoes under water a few times.
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Add the sliced potatoes to the brine and soak for 20 minutes.
In the meantime, bring a pot of water to boil and add two tablespoons of vinegar.
Drain the potatoes, working in batches, and add to the boiling water.
Mark as complete
For 4 minutes, stir a couple of times, remove the slices, and place on a paper towel to dry. Repeat until you finish with all the potatoes.
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Heat a pot of oil to 375 F. Once the oil is hot, working in batches, drop the dried potato slices into the hot oil, don’t crowd. Let them fry for about 8 minutes until the potato slices get a nice caramelized color, but not dark brown.
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Remove the chips and place them on a paper towel-lined plate.
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Sprinkle it with some salt, and enjoy!
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What to Serve With Potato Chips?
Chips are perfect for snacking on them alone throughout the day, but there are also many iconic meals that come with a side of potato chips. For instance, there is nothing like a cold deli sandwich paired with some tasty chips. You can even get fancy and stuff the chips into the middle of the sandwich for a crispy surprise. Homemade chips are also the best snack for BBQs and get-togethers with your friends and family. Layout a bowl of homemade potato chips, and you will have everyone impressed with your cooking skills. They also taste delicious with classic BBQ foods such as burgers, hot dogs, and ribs.
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1X 2X 3X
Adjust Servings
4 potatoes of any kind. (I use yokan washed and peeled if you like)
Cold water for soaking
1 tablespoon salt
Water for boiling
2 tablespoons vinegar
Oil for frying (about 48 oz like canola or vegetable oil)
Salt to sprinkle


Make the brine solution by mixing the cold water with one tablespoon of salt in a bowl.
Wash the potatoes under water a few times.
Add the sliced potatoes to the brine and soak for 20 minutes.
Drain the potatoes, working in batches, and add to the boiling water.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.


By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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