Crispy Homemade Potato Chips (4-Ingredient Recipe!)
Few snacks are as satisfying as a bowl of Crispy Homemade Potato Chips. Made with just four simple ingredients, these golden bites deliver the perfect crunch with every bite. Ideal for movie nights, parties, or an afternoon snack, they’re far better than store-bought—and you control the flavor.
What Are Potato Chips?
Potato chips are thinly sliced potatoes that are deep-fried until crisp, then seasoned—usually with salt. Originating in the U.S. in the 1850s, they’ve become one of the world’s most beloved snacks. Making them at home is easier than you think and yields an irresistibly fresh crunch.
Why Everyone Will Love This Recipe
- Ultra Crispy: Thin slices and proper drying ensure that unbeatable crunch.
- Simple Ingredients: You only need potatoes, oil, water, and salt.
- Better Than Store-Bought: No preservatives or additives—just pure, salty goodness.
- Endlessly Customizable: Add your favorite seasoning blends or dips.
Cooking Tips
- Use starchy potatoes like Russet or Idaho for crispier results.
- Slice evenly with a mandoline for consistent texture and cooking time.
- Soak the slices in cold water to remove excess starch—this prevents sticking and boosts crispiness.
- Dry thoroughly before frying to avoid oil splatter and soggy chips.
- Fry in batches to keep the oil temperature stable and avoid sogginess.
Frequently Asked Questions
Why Soak Potato Slices in Water?
Soaking removes starch, which helps prevent sticking and ensures a crispier chip.
Can I Bake or Air-Fry Them?
Yes! Bake at 400°F for 15–20 minutes or air-fry at 375°F for 10–12 minutes, flipping halfway.
What Type of Oil Is Best?
Use neutral oils with high smoke points, like canola, vegetable, or sunflower oil.
How Thin Should the Slices Be?
About 1/16 inch (1.5 mm) is ideal—thin enough for crisping but not so thin they fall apart.
Can I Flavor Them Beyond Salt?
Definitely—try garlic powder, paprika, ranch seasoning, or even truffle salt for a gourmet touch.
How Do I Keep Chips Crispy?
Store them in an airtight container after cooling completely, and avoid humid environments.
How to Freeze
Freezing isn’t recommended for potato chips, as they lose their crispness. It’s best to make and enjoy them fresh or store at room temperature in an airtight container.
How to Store
Once cooled, transfer the chips to an airtight container or resealable bag. Store at room temperature for up to 1 week. To restore crunch, reheat briefly in the oven at 300°F.
Ingredients
How To Make Homemade Crispy Potato Chips
Peel the potatoes and slice them thinly using a mandoline for even thickness. Place the slices in a bowl and cover with cold water. Let soak for 30 minutes to release excess starch.
Peel the potatoes and slice them thinly using a mandoline for even thickness. Place the slices in a bowl and cover with cold water. Let soak for 30 minutes to release excess starch.
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Drain and lay the slices on a clean kitchen towel. Pat dry to remove as much water as possible.
Drain and lay the slices on a clean kitchen towel. Pat dry to remove as much water as possible.
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In a deep pan, heat oil to 350°F (175°C). Fry in small batches until golden and crisp, about 2–3 minutes per batch.
In a deep pan, heat oil to 350°F (175°C). Fry in small batches until golden and crisp, about 2–3 minutes per batch.
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Remove chips with a slotted spoon and place on paper towels to drain. Season immediately with salt. Transfer to a serving plate and enjoy warm or once cooled.
Remove chips with a slotted spoon and place on paper towels to drain. Season immediately with salt. Transfer to a serving plate and enjoy warm or once cooled.
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