Homemade Potato Chips

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4.79 from 101 votes

Make your own super crispy, homemade potato chips!

Course Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 10

Ice water bath 30

Total Time 1

Servings 2 oz servings

Calories 331kcal

Author Tracy

Equipment

Ingredients

2 lbs Russet potatoes
3 cups vegetable or canola oil
1-2 tablespoons salt

Instructions

Peel potatoes and use a mandoline at one of it's thinnest setting, 1/16 - 1/8 of an inch, and slice potatoes.
Add all of the potato slices to a large bowl, add water so that it just covers all slices. Add a handful of ice cubes to pull out the surface starch. Let sit for 30 mintues.
Meanwhile, line a large casserole dish with a clean terry cloth (or other absorbant) kitchen towel.
After 30 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbant cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
Heat oil in a large deep skillet to about oil reaches 350 to 365 degrees.
Working in batches, add potato slices to hot oil - one layer - and cook for 3-4 minutes stirring consistently with a slotted spoon until they begin to brown.
Once browned, remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool.
Let completely cool before storing in an airtight container - if they last that long!

Video

Notes

Bake

Follow all instructions for preparing the potatoes and then pre-heat the oven to 450 degrees. Spray baking sheet with cooking oil. Add dried potato slices to a large bowl and add 1 - 2 tablespoons of olive oil, salt, and toss to coat. Line baking sheets with a single layer of chips and bake for 10-12 minutes. Allow chips to cool completely.

Nutrition