Description
Learn three simple methods to make perfectly crispy homemade potato chips: oven baked for a healthier option, air fried for quick crunch, and classic deep-fried for traditional flavor.
Ingredients
Scale
- 3 large Russet potatoes
- 2 tablespoons olive oil or vegetable oil (for frying or tossing)
- 1 teaspoon fine sea salt (or to taste)
- 1 teaspoon paprika (optional, for seasoning)
- 1/2 teaspoon garlic powder (optional, for seasoning)
Instructions
- Prepare the Potatoes: Wash and peel the potatoes if desired, or leave the skin on for a rustic chip. Slice the potatoes very thinly, aiming for 1/16 inch thickness. Use a mandoline slicer for uniform results.
- Remove Starch: Place the sliced potatoes in a large bowl of cold water. Soak for at least 30 minutes, or up to 2 hours, changing the water once. This removes excess starch, which helps them crisp up.
- Dry Thoroughly: Drain the potatoes completely. Lay the slices out on clean kitchen towels or paper towels. Pat them completely dry. Moisture prevents crisping.
- Method 1: Oven Baked Chips: Preheat your oven to 375°F (190°C). Toss the dried slices with 1 tablespoon of oil and half of the salt. Arrange the slices in a single layer on baking sheets lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
- Method 2: Air Fryer Chips: Toss the dried slices with 1 tablespoon of oil and half of the salt. Place the slices in the air fryer basket in a single layer (work in batches). Air fry at 350°F (175°C) for 10-15 minutes, shaking the basket every 5 minutes until golden and crisp.
- Method 3: Classic Fried Chips: Heat about 2 inches of oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add a small batch of potato slices, ensuring not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally, until light golden brown.
- Drain and Season: Remove chips from the oil or oven/air fryer using a slotted spoon or tongs. Place them on a wire rack set over paper towels to drain excess oil. Immediately sprinkle with the remaining salt and any optional seasonings (paprika, garlic powder).
- Serve immediately for the best crunch.
Notes
- For extra flavor, toss the chips with 1 teaspoon of white vinegar after frying/baking for Salt and Vinegar style chips.
- If you prefer thicker chips, increase the cooking time slightly for all methods.
- Always use a mandoline for consistent thickness; uneven slices will burn or remain soft.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Snack
- Method: Baking, Frying, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 0