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  • Writer's pictureDebra

Homemade Potato Chips

Updated: Feb 23, 2023


My homemade potato chips are crisp, light, and delicious. Quick and easy recipe to add as a sidekick to any dish. You will be surprised that it doesn't take much to get that crispy crunch. Easy as 1,2,3 ingredients.


When I first made homemade potato chips I did not know the importance of choosing the right potato. I used golden yellow potatoes and let me tell you, the chips were soggy like. Horrible, nasty chips. Needless to say I threw them in the trash. I have learned to make sure I use Russet potatoes. I don't make homemade chips very often but, when I do the extra steps is worth the wait.



Frequently Asked Questions


How do I keep homemade chips crispy?

Always allow the chips to cool completely, at least 30 minutes and store in an airtight container. You want to keep the chips from outside moisture.


What is the best potato to use to make potato chips?

Starchy potatoes are the best for homemade potato chips, I recommend Russet potatoes.


What is the purpose of soaking the potatoes before frying?

Soaking the potatoes is a critical step. It pulls out the starches in the potato and allows a crispy chip.


Ingredients Homemade Potato Chips




  • Russet Potatoes- are low in moisture and high in starch and fry to a nice crispy chip. They also curl nicely.

  • Salt- is the enhancer of any potato dish. It gives flavor!

  • White Vinegar- for crisp potato chips

  • Cooking oil- for frying

Let's Cook!

  • Pull out the mandolin. I set the mandolin to 0mm which is the first notch on the slice side. I prefer my chips as thin as possible.

  • Rinse the potatoes, you can peel the potato but, I don't. I like the potato skin plus, they are full of antioxidants.

  • Slice your potatoes and place them in a bowl for an ice bath with 2 teaspoons of white vinegar. This helps to pull out the starch in the potato and you have a crisp potato chip.

  • Drain the potatoes and pat dry. Another key to crisp potato chips. You want to remove all the moisture.



  • Fry the potato chips at 350° F ( Deep Fry Thermometer is a great tool to use) cooking in batches. Don't overcrowd the Cast Iron Dutch Oven

  • Remove the chips once they are golden brown with a spider strainer, and drain on a paper towel or baking sheet Add salt while the potato chips are hot. All done.



Ready to Serve!


Bon Appetit, ENJOY!



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Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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