Homemade Potato Chips

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/12/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/12/19

Homemade Potato Chips
Diana Rattray
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 to 6 Servings

These easy potato chips will satisfy that salty snack craving, and you get to control the salt. 

Ingredients

  • 6 medium potatoes
  • Oil for deep frying
  • Optional: dash salt to (or to taste)

Steps to Make It

  1. Heat the oil (an inch or two) in a deep heavy saucepan, saute pan or deep fat fryer to 370 F.

  2. Wash and peel the potatoes. Slice as thin as possible.

  3. An old fashioned cabbage slicer can be used or use a sharp knife or food processor with a thin slicing blade.

  4. Immediately immerse the potato slices in a bowl of ice cold water and let stand for at least one hour.  Dry them thoroughly by shaking them in a towel.

  5. Fry the chips in small batches in the hot oil until a light golden brown.

  6. Drain on paper towels or brown paper bags.

  7. Salt lightly. Cool the chips and enjoy, or store them at room temperature in a food storage bag or covered container.

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