House Made Potato Chips Recipe

wash and slice

Rinse the russet potatoes under cold water to remove dirt. Do not peel if you want skin-on chips; otherwise, peel. Using a mandoline or very sharp chef's knife set to a thin setting, slice the potatoes 1/16 to 1/8 inch (about 1.5–3 mm) thick for crisp chips. Aim for uniform thickness so chips cook evenly.

soak

Place the slices in a large bowl and cover with the 6 cups cold water. Swirl briefly, then transfer to the refrigerator and soak at least 30 minutes and up to 4 hours. This removes excess surface starch and helps crisping.

drain and dry

After soaking, drain the potato slices into a colander. Rinse once under cold water to remove remaining starch, then spread slices in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry. For best results, let them air-dry 10–15 minutes on a rack to remove surface moisture.

heat oil

In a heavy-bottomed wide pot or deep skillet, add the 2 cups of neutral oil. Attach a thermometer and heat the oil to 350°F (175°C). If you do not have a thermometer, heat until a small piece of potato sizzles steadily but not violently.

fry in batches

Working in small batches (about a handful or a single layer, depending on pot size), gently lower potato slices into the hot oil using a spider or slotted spoon. Fry, stirring occasionally and separating any slices that stick, until golden and crisp, about 2–4 minutes per batch depending on thickness. Monitor temperature and keep it between 325–350°F (163–175°C) by reducing heat between batches if needed.

drain

Using a slotted spoon or spider, remove chips to a paper towel-lined baking sheet or wire rack to drain. Sprinkle immediately with about 1/4–1/2 teaspoon salt per batch while still hot so seasoning adheres.

repeat

Repeat frying and draining until all slices are done. If chips are browning too quickly, lower oil temperature slightly; if they are soggy, increase the temperature a little.

final seasoning

Once all chips are fried, transfer to a large bowl or sheet. Combine the remaining salt, pepper, and smoked paprika (if using) and toss gently to distribute. For optional finishes: sprinkle vinegar lightly and toss quickly for a tangy note; or toss with grated parmesan while chips are hot so it melts and adheres; or add chopped fresh herbs right before serving.

Vinegar chips: light spritz or a teaspoon of white vinegar tossed with hot chips adds a salt-and-vinegar flavor. Parmesan chips: sprinkle grated parmesan over hot chips and toss quickly so the cheese softens and sticks. Herb chips: finely chop herbs and sprinkle over chips immediately before serving to preserve freshness.