Homemade Potato Chips Recipe
Recipe video above. Making homemade potato chips is SO much easier than you might think. This recipe makes chips better than any store-bought I've tried!
Ingredients
- 1 6-ounce russet potato
- Avocado oil, see notes
Sour Cream and Onion Flavor
- 1 teaspoon white cheddar powder
- ½ teaspoon onion powder
- ¼ teaspoon EACH: fine sea salt and dried parsley
Instructions
- Use a mandolin to slice the potato as thin as possible - the slices should be slightly transparent. (If you don't have a mandolin, use a knife to slice them as thin as possible. Try to make even cuts so they'll cook evenly.) Place them in a bowl of cold water and rinse a few times until the water is clear. Let them soak for 20 minutes.1 6-ounce russet potato
- If you're making the sour cream and onion flavoring, you can do that now by mixing the ingredients in a small bowl.
- Drain the water from the bowl of potato slices. Using a salad spinner, spin the slices dry.
- Lay a lint-free cloth (a cloth napkin works well) on your counter and arrange the potato slices on top in a single layer. Press another cloth on top to dry them really well. You'll likely need to do this in two batches.
- Pour ⅜ inch of oil into a frying pan and heat it until it reaches 350 degrees - see notes. Add half of the dried potato slices and mix them around with a pair of tongs. Let them cook for 3-5 minutes and then transfer them to a piece of paper towel. IMPORTANT: take the chips out of the oil as soon as they turn light brown. I do this one at a time as some with brown before others. Repeat with the other half of the potato slices.
- Once the chips have cooled, transfer them to a large bowl and sprinkle the seasoning over the top. Toss them in the bowl to coat them in the spices. Enjoy right away or save for later!
Notes
Potatoes: Potatoes with higher starch content and lower moisture content, like russets, are best for homemade chips because they fry up crispier. Yukon gold potatoes or Idaho potatoes get the job done, too.
Oil: I like to use avocado oil because it has a high smoke point, but extra virgin olive oil is also a great option.
Amount of oil: the amount of oil you will need depends on the size of your pan - the bigger the pan, the more oil you'll need. But don't worry, most of the oil stays in the pan (not the chips), and you can reuse it.
Leftover oil: Don't worry, you don't need to waste a ton of oil for this recipe. Let the leftover oil cool in the pan. Then, strain it into a clean jar. I keep this on my counter next to my stove so I remember to reach for it next time I need oil for cooking!
Flavorings: You can keep it simple and lightly sprinkle these chips with sea salt. Sour cream and onion is my favorite, so I included a recipe for that. You can also use any popcorn flavorings you have in your pantry. Or see the blog post for a few more ideas!
Nutritional information: When making a single batch of this recipe, you'll go through only 2 ½ teaspoons of oil - I've measured it! So, the nutritional information is based on that, not the pot of oil you need for frying. You'll get a generous 3 ½ cup serving of delicious homemade potato chips!
How do I store homemade chips? Once they've cooled to room temperature, transfer them to an airtight container and store them on the counter at room temperature. They stay crisp for weeks!
Serving: 1 = the whole batch!, Calories: 237kcal, Carbohydrates: 32g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 591mg, Potassium: 719mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 10mg, Calcium: 26mg, Iron: 2mg