Homemade Potato Chips

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 06/12/21
Homemade Potato Chips
Diana Rattray
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
376 Calories
25g Fat
37g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 376
% Daily Value*
Total Fat 25g 31%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 4g
Vitamin C 17mg 83%
Calcium 26mg 2%
Iron 2mg 10%
Potassium 926mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

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Ingredients

  • 6 medium potatoes

  • Oil, for deep-frying

  • Salt, to taste, optional

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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