Potato Chips Recipe

Time45m

Serves8

Serves 8

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Potatoes
Wash the Russet potatoes thoroughly under cold water. Use a vegetable peeler to remove the skins if desired, although leaving the skins on can add extra texture and flavor.
2
Slice the Potatoes
Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even rounds, about 1/8 inch thick. Try to keep the slices uniform for even cooking.

3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
4
Fry the Potato Slices
Carefully add a handful of potato slices to the hot oil, being careful not to overcrowd the pot. Fry the slices for 3-4 minutes, or until they turn golden brown and crispy. Stir occasionally to ensure even cooking.
5
Drain the Chips
Using a slotted spoon, remove the fried potato chips from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt, paprika, and garlic powder if using.
6
Repeat
Continue frying the remaining potato slices in batches, ensuring the oil temperature remains consistent. Adjust the heat as necessary.

7
Serve
Once all the chips are fried and seasoned, serve them warm in a large bowl or platter. Enjoy your homemade potato chips with your favorite dip or on their own!