Homemade Chips
Crispy, golden, and irresistibly crunchy, these homemade chips are the perfect snack or side dish made from just a handful of pantry staples. Using large Russet potatoes as the star ingredient, this recipe ensures a satisfying crunch thanks to a simple soaking technique that removes excess starch. Whether thinly sliced for delicate crisps or cut slightly thicker for a rustic feel, these chips fry to perfection in hot vegetable oil for a light, airy texture. A sprinkle of salt adds timeless flavor, while optional seasonings like garlic powder, paprika, or black pepper let you customize with bold, savory twists. Ready in just 35 minutes, these fresh, made-from-scratch chips are best enjoyed straight from the fryer with your favorite dipping sauces for a truly irresistible treat. Perfect for game day, picnics, or an upgraded snack night, this recipe is your ticket to mastering restaurant-quality chips at home!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Vegetable oil
- 1.5 teaspoons Salt
- 1 teaspoon Optional seasonings (e.g., garlic powder, paprika, or black pepper)
Instructions
Wash the potatoes thoroughly under running water or scrub them with a vegetable brush. You can choose to peel the potatoes or leave the skin on, depending on your preference.
Using a sharp knife or a mandoline slicer, cut the potatoes into thin slices (about 1/16 to 1/8-inch thick) for crispy chips. If you want thicker fries-style chips, slice accordingly.
Place the potato slices in a large bowl of cold water. Let them soak for 15 minutes to remove excess starch, which helps the chips become crispier.
After soaking, drain the potatoes and pat them dry thoroughly with clean kitchen towels or paper towels.
In a deep pot or deep fryer, heat the vegetable oil to 350°F (175°C). Test the oil's readiness by carefully dropping in a small piece of potato. If it sizzles immediately, the oil is ready.
Working in small batches, carefully add the potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes or until golden brown and crispy.
Using a slotted spoon, transfer the cooked chips to a plate lined with paper towels to drain excess oil.
While the chips are still warm, sprinkle them with salt and any optional seasonings you like.
Repeat the frying process with the remaining potato slices, maintaining the oil temperature at 350°F (175°C).
Serve the homemade chips immediately for the best texture. You can pair them with ketchup, aioli, or any dipping sauce of your choice.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 134.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
