Homemade Potato Chips

Name: Homemade Potato Chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 medium russet potatoes, sliced super thin; 3 cups peanut oil; salt for sprinkling

Kelley Simmons
February 25, 2025
5 from 3 votes
3 comments

Got 20 Minutes and 3 Ingredients? Then you have to try these Homemade Potato Chips! They are super crunchy and so addicting! These are going to be you new favorite snack. Plus there is no soaking or double frying required!

Are you potato obsessed? Me too. Try my Homemade French Fries and my Grilled Sweet Potato Wedges, too!

Potato chips on a white platter with a small bowl of ketchup.

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The Absolute BEST Homemade Potato Chips

Perfectly crispy and salty is exactly how I want my potato chips. Using fresh potatoes and course kosher salt, I think I have officially perfected the potato chip. Once you try your own homemade potato chips, you will understand why the effort it totally worth it! There is something so special about them being slightly warm out of the oil instead of grabbing them from a bag you bought at the store!

Hand picking up a potato chip out of a bowl filled with chips.

Ingredients Needed

These homemade chips only use 3 ingredients for salty-snack heaven! Here’s what you’ll need:

Russet Potatoes: Whenever I am frying potatoes, I like to use Russet potatoes due to their lower moisture content. This allows them to get nice and crispy!
Peanut Oil: I like to use peanut oil here, but if you or anyone in your family is allergic to peanuts, you can use vegetable or canola oil.
Salt: A course salt like kosher salt or sea salt is great for a little added texture! Make sure to add the salt immediately after the potatoes come out of the hot oil. This ensures the salt with stick to the potatoes.

How to Make Homemade Potato Chips

Slice the potatoes super thin! The thinner the potato the crispier the chips will turn out! I like to use a mandolin for this. We have a deli slicer that also makes really quick work of slicing the potatoes.

Raw potatoes sliced thinly on a wooden cutting board.

Fry up the Potatoes: Add the oil and potatoes into a medium saucepan. Turn heat to high and cook for 10-12 minutes, stirring occasionally. Be careful when stirring not to break up the chips. I like to use the handle of a wooden spoon.

Transfer & Salt: Transfer chips to a paper towel lined plate. Immediately sprinkle with kosher salt. Serve with your favorite dipping sauces or my homemade ranch.

Potato chips after being fried, in a paper towel lined bowl.

Tips for Success

Thinly Slice the Potatoes! Before frying, you will want to thinly slice the potatoes into potato chips. Remember the thinner the potato is the crispier it will be! To do this, you can use a mandolin or a sharp knife and a steady hand. We have a slicer at home so we used that to make the slicing go fast. A mandolin will ensure evenly sliced, thin chips as well! Try to cut them around to 1/16th of an inch up to 1/8th off an inch for a thicker chip.
To remove the chips from the oil, use a metal slotted spoon! Then let the oil cool before throwing it away or storing it. When frying food like potato chips and French fries we like to save the oil and reuse it. Just strain it before storing it in a mason jar!
For different flavors, you can toss the chips in different seasonings like garlic and parsley along with the salt!
Make sure to immediately sprinkle salt onto the hot potato chips. If you wait even a minute the salt will not stick to the potato chips.

Up close shot of potato chips in a white bowl.

Frequently Asked Questions

What should I serve with homemade potato chips?

You can definitely eat this potato chips on their own, dipped in your favorite dip like my Caramelized Onion Dip. You can also pair them with a lot of different things to create a full meal! Try having these chips alongside my Burger in a Bowl, or with sandwiches like my Pulled Pork BBQ Sandwich or California Grilled Cheese. I also love having a salad alongside fries or potato chips, so try having these with my Homemade Wedge Salad! You could even make potato nachos!

What potatoes are best for chips?

The best potatoes to use to make homemade potato chips are russet potatoes, Idaho gold potatoes, or sweet potatoes. It is best to avoid red potatoes or really small potatoes like fingerlings due to a high moisture content that prevents them from crisping up in the oil.

Do I need to peel my potatoes?

Nope! All you have to do is scrub the outside of the potato well before slicing!

Can I bake potato chips instead?

You can definitely bake them if you are not up to frying them. They will not get as crispy or have as dark of a color, but can still come out really yummy! You’ll want to bake at a high temperature, around 450 degrees. Line them up on a baking sheet that is sprayed with non-stick spray. Spray the tops or brush the tops with more oil. Bake for around 10-12 minutes or until desired texture.

How long do these chips keep?

These potato chips are best served hot and fresh however you can store these in an airtight container for up to 3 days!

Chip being dipped by a hand into ketchup.

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