Learn how to make potato chips from scratch at home. It's easier than you think and so worth the effort - they're golden, super crispy, and you can season them however you like!
Wash, peel, and slice the potatoes. You can use a mandolin slicer/cheese slicer/food processor slicing disk or sharp knife to between 1/16-1/8 inch. Transfer them directly to a large bowl of ice water (with ice cubes) as you slice to avoid browning.It's important to slice the potatoes into even-sized thicknesses so they cook evenly. Therefore, I highly recommend using a mandoline rather than a knife.
Add the salt to the cold water, stir, and leave the potatoes to soak for 30 minutes.This step helps to remove excess starch and makes for the crispiest chips. It also helps avoid the chips sticking together while frying.
In the last 2-3 mins, heat at least 1 ½-2 inches of oil in a large deep pan (or use a deep-fat fryer) until it reaches 375ºF/190ºC.
While the oil heats, use either a kitchen towel or paper towels to thoroughly pat the potato slices dry, as any excess water can be dangerous in a fryer and will affect their cooking.
Working in batches (enough to form a single layer in the pan), carefully lower the potato slices into the oil and fry them for about 3-5 minutes (depending on the thickness of the slices), stirring frequently, or until they’re golden and crispy.It’s important not to overcrowd the pan. Otherwise, it causes the temperature of the oil to drop and the chips to soak up excess oil and become soggy.
Using a slotted spoon or wire mesh strainer, remove the chips from the oil and transfer them to a paper towel-lined plate in a single layer to drain any excess oil. Repeat until you've fried all the chips.Don't stack newly cooked chips over already cooled ones. Instead, spread them in a single layer to dry to avoid sogginess.
While still hot (this will help spices to adhere), season the chips with salt or your seasoning blend of choice. Finally, the homemade chips are ready to enjoy - either warm (my preference) or left to cool first.
Notes
Save the peels: Did you know you can turn leftover potato peels into crispy baked chips, too? Alternatively, if preferred, don’t peel the potatoes in the first place.
Slice thinly and evenly: This is crucial to the chips cooking evenly and becoming super crisp, so use a mandoline or similar tool (like a metal cheese slicer) where possible. While 1/8 inch is the thickest I’d go, you can make them as thin as 1/16 inch for light and crispy chips.
Leave them to soak: It’s important not to skip this step for the best texture and crispiness of the thin chips.
Remove excess liquid: Always pat the soaked potato pieces thoroughly dry. Any excess liquid can lead to oil spitting and soggy chips.
If you don’t have a thermometer: Drop a test potato slice into the oil. It should begin to immediately sizzle gently. If it's a violent sizzle, the oil is too hot. If it barely sizzles (if at all), it's too cold.
Seasoning Options: You can sprinkle the chips with whatever seasonings you'd like:
Celery salt
Garlic powder
Onion powder
Black pepper
Parmesan cheese
Cayenne pepper/ chili powder
Smoked paprika
Garlic herb
Ranch seasoning
Cinnamon sugar
Rosemary
Check the blog post for more tips and serving recommendations!