Crispy Potato Chips
Crispy, golden, homemade potato chips that are salty, crunchy, and totally addictive. Perfect as a snack, side, or party treat — and way better than store-bought!
Ingredients
Potato Chips Ingredients
- 4 large potatoes Russet or Yukon Gold are my faves
- 2 –3 cups vegetable oil for frying
- 1 –2 tsp salt adjust to taste
- Optional spices: paprika garlic powder, chili powder, or black pepper
Optional Decorations
- A sprinkle of fresh herbs rosemary, thyme for fancy vibes
- Parmesan cheese for a savory twist
Instructions
Slice ’Em Thin
- Wash and peel your potatoes. Slice them as thin as you dare — think paper-thin if you want maximum crisp. I use a mandoline sometimes and literally feel like a pro chef.
Soak and Dry
- Toss your slices in cold water for at least 30 minutes. This removes excess starch and keeps them from sticking. Dry them well — water + hot oil = chaos, and no one wants that.
Heat the Oil
- Pour oil into a deep pan and heat to 350°F (175°C). Test with a single slice — it should bubble and float. Safety first, babes.
Fry Time
- Fry in batches. Don’t overcrowd the pan, or chips will steam instead of crisp. Fry until golden brown. I may or may not have done a little happy dance every batch.
Season and Cool
- Remove with a slotted spoon and drain on paper towels. While hot, sprinkle salt or your favorite spices. Cool slightly — they crisp up more as they rest.
Taste and Repeat
- Eat a few straight away, then hide the rest for later… or not. No judgment.
Notes
- Slice potatoes thinly for maximum crisp.
- Soaking slices in cold water removes excess starch and prevents sticking.
- Use a thermometer to keep oil at 350°F (175°C) for perfect frying.
- Season immediately after frying to help flavors stick.
- Can customize with spices, herbs, or Parmesan for unique variations.
- Sweet potato variation works for a healthier, slightly sweet option.