🥔 Homemade Potato Chips
Crispy, golden, and way better than store-bought. You can fry, bake, or air fry them depending on what you prefer.
🔥 Classic Crispy Fried Potato Chips (Best Crunch)
🧾 Ingredients
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2–3 large russet potatoes
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Oil for frying (vegetable, peanut, or canola)
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Salt to taste
👩🍳 Instructions
1️⃣ Slice Thin
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Use a mandoline (best) or sharp knife.
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Aim for very thin slices (about 1/16 inch).
2️⃣ Soak
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Soak slices in cold water 30 minutes.
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This removes excess starch and makes them crispier.
3️⃣ Dry Thoroughly
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Pat completely dry with towels.
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Moisture causes soggy chips and oil splatter.
4️⃣ Fry
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Heat oil to 350°F (175°C).
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Fry in small batches 2–3 minutes until golden.
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Stir gently so they don’t stick.
5️⃣ Drain & Season
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Remove to paper towels.
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Salt immediately while hot.
🌬 Air Fryer Version (Less Oil)
1️⃣ Toss thin slices with 1–2 teaspoons oil.
2️⃣ Cook at 350°F (175°C) for 10–15 minutes.
3️⃣ Shake basket halfway through.
4️⃣ Watch closely — they brown fast.
🔥 Oven-Baked Version
1️⃣ Toss slices lightly with oil.
2️⃣ Lay flat on lined baking sheet (no overlapping).
3️⃣ Bake at 400°F (200°C) for 15–20 minutes.
4️⃣ Flip halfway through.
🧂 Flavor Ideas
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Garlic powder + parmesan
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Paprika + salt
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Salt & vinegar (soak briefly in vinegar water, dry well)
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Ranch seasoning
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Cajun spice
💡 Pro Tips
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Russet potatoes = crispiest
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Keep oil temperature steady
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Chips crisp more as they cool
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Store in airtight container up to 3 days
If you tell me:
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Fried, baked, or air fryer?
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Thick-cut or super thin?
I can tailor it exactly how you like. 🥔