Homemade Potato Chips Recipe

Prep potatoes

Wash and scrub the russet potatoes thoroughly. Do not peel unless you prefer skinless chips; leaving the skin adds texture and flavor. Using a mandoline or a very sharp knife, slice potatoes 1.2–1.5 mm (about 1/16 inch) thick for crisp chips. Keep slices uniform for even cooking.

Rinse and soak

Place the potato slices in a large bowl and cover with cold water. Agitate gently to remove surface starch, then drain. Refill with cold water and add ice (about 1 cup) to keep slices cold; soak for 20–30 minutes. This step removes excess starch and helps the chips crisp.

Dry slices

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry on both sides—moisture will cause oil splatter and soggy chips. Let sit 5 minutes and pat again if needed.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or a deep fryer, leaving at least 2–3 inches of headspace. Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one slice: it should bubble violently and float immediately.

Fry in batches

Working in small batches (about 1 handful or as much as fits without crowding), lower a few potato slices into the hot oil using a slotted spoon or spider. Fry, stirring gently to prevent sticking, until golden and crisp, about 2–3 minutes per batch depending on thickness. Monitor color closely — chips go from pale to golden quickly.

Drain and season

Use a slotted spoon to remove chips and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with kosher salt while still hot so the salt adheres. Repeat frying remaining batches, keeping finished chips in a single layer to stay crisp. Maintain oil temperature around 325–350°F (160–175°C); adjust heat between batches.

Cool

Allow chips to cool to room temperature (5–10 minutes); they will crisp further as they cool. Serve immediately for best texture.

Make the sauce while potatoes are soaking or frying. In a small bowl combine 1/2 cup sour cream and 1/4 cup mayonnaise until smooth.

Stir in 1 tablespoon prepared horseradish and 1 teaspoon fresh lemon juice. Taste and adjust heat—add up to another teaspoon of horseradish if you prefer more bite.

Fold in 1 teaspoon finely chopped chives, then season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Mix well.

Chill the sauce for at least 10 minutes to let flavors meld. Serve chilled alongside warm potato chips. Store any leftovers covered in the refrigerator for up to 3 days.