Homemade Potato Chips

Homemade Potato Chips
Diana Rattray
Ratings (6)
  • 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. 


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

Steps to Make It

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

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

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

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.

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

Drain on paper towels or brown paper bags.

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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