Potato Chips
Homemade potato chips — shatteringly crisp, salted just right, and far better than anything from a bag. The whole trick is two soaks in cold water (removes starch) and frying twice (once at lower temp to cook through, once at higher temp to crisp).
Prep Time
13 min
Cook Time
15 min
Servings
6
Calories
154 cal
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Smart Servings Scaler
- Potato3 medium
- Salt1 ½ tsp
- Oil3 tbsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Potato3 medium
- Salt1.5 tsp
- Oil3 tbsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Use 2 large russet potatoes — they're high-starch and produce the crispest chips. Peel (optional — I leave the skin on for rustic chips) and slice as thinly as possible with a mandoline. Aim for 1/16 inch. Hand-sliced chips end up uneven.
- 2
Soak the sliced potatoes in a large bowl of cold water for 30 minutes. Drain, refill with fresh cold water, and soak another 30 minutes. The double soak removes the surface starch that would otherwise burn and cause chips to stick together.
- 3
Drain and dry the slices thoroughly — lay them out on clean kitchen towels in a single layer and press another towel on top. Wet potato slices spatter dangerously in hot oil.
- 4
First fry: heat 2 inches of neutral oil to 325°F (165°C). Fry slices in batches (don't crowd) for 3-4 minutes, until they're soft and slightly translucent but not yet golden. Drain on a wire rack.
- 5
Second fry: increase oil temperature to 375°F (190°C). Fry the par-cooked slices a second time, just 1-2 minutes, until deep golden brown and crispy. They puff and bubble dramatically.
- 6
Transfer to a paper-towel-lined tray briefly, then to a bowl. Toss immediately with salt (and optional seasonings: paprika, garlic powder, rosemary, or vinegar powder for salt-and-vinegar style). Eat hot — homemade chips are at their peak within 30 minutes.
Watch how to make Potato Chips
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💡 Expert Tips
- 1.Mandoline for even thickness. Hand-sliced chips have uneven thickness — some burn while others stay soft. A mandoline (use the guard) gives uniform 1/16-inch slices.
- 2.Double soak. The two cold-water soaks remove enough starch to prevent burning and stickiness. Don't shortcut this step.
- 3.Dry thoroughly. Wet slices spatter and splash oil dangerously. Dry them very thoroughly before frying.
- 4.Two-temperature fry. The first low-temp fry cooks the potato through; the second high-temp fry crisps the surface. Single-fry chips are either soft or burnt.
🔬 Why It Works
Restaurant-quality potato chips require the double-fry technique. First fry at lower temperature gently cooks the inside of the slice without browning the outside; this drives off internal moisture. Second fry at higher temperature flash-crisps the now-dry surface, creating the characteristic shatter. Russet potatoes are essential — they have the high starch and low moisture content needed for proper crispness. Lower-starch potatoes (red, Yukon gold) produce chewy, leathery chips.
Frequently Asked Questions
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4.6
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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