The Best Potato Chips recipe for perfect thin, crispy, salty chips. Make classic deep-fried potato crisps or try my oven baked instructions.
Take your Snack game to the next level with homemade chips! These salty, crunchy, crispy chips are perfect for all your favorite dips like Buffalo Chicken Dip and Spinach Artichoke Dip!
Sabrina’s Potato Chips Recipe
With the basic pantry ingredients, it’s convenient to whip up a batch of homemade potato chips whenever a craving strikes. Plus they are way cheaper than a bag of chips from the store. And one of the best things about making them yourself is that you can infuse them with your favorite flavors and seasonings. So why settle for store-bought when you can have the satisfaction of creating your own crispy and perfectly seasoned potato chips at home?
Ingredients
- 4 medium russet potatoes
- 2 tablespoons kosher salt
- vegetable oil , for frying
Instructions
- Scrub your potatoes clean thoroughly.
- Using a mandoline over a bowl of cold water, slice the potatoes as thinly as you can.
- Drain the potato water, rinse, then add more cold water, salt and let sit for 1 hour.
- Drain the water, gently pat the potato slices as dry as you can.
- Note: If you want to reduce salt flavor, you can rinse the potatoes well before drying.
- Heat 3 inches of oil in a large dutch oven to 360-370 degrees.
- Add the potatoes in a single layer and fry until just barely golden brown.
- Note: This will move quickly.
- Remove with slotted spoon to a cooling rack to let excess oil drip from the chips – do not drain your chips on paper towels or it can cause them to become soggy.
- Continue frying in small single layer batches.
- Taste test your chips and add more salt if desired while still hot.
- Tip: To make the most classically salted version you can add table salt or kosher salt to a coffee grinder to make into a fine powder you toss the chips with.
- Best served fresh.
Notes
Baking Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Slice potatoes and soak them in water as usual. Drain potato slices and pat them dry.
- In a large bowl, toss the potato slices with a small amount of vegetable oil to lightly coat them.
- Arrange the potato slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
- Place the baking sheet in the preheated oven and bake the potato slices for about 15-20 minutes per batch, flipping them halfway through, until they turn golden brown and crispy.
- Keep a close eye on the chips towards the end of the baking time to prevent them from burning.
- Once the chips are done, remove them from the oven and transfer them to a wire rack to cool completely.
- Sprinkle the chips with your desired seasonings, such as salt, pepper, or any other preferred flavors, while they are still warm.
- Allow the chips to cool completely before enjoying them or storing them in an air-tight container.
Nutrition
