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Crispy Potato Chips

Make one of the tastiest, most mouth watering snacks right at home in your own kitchen!

Few snacks in life are better than a big bowl of golden, crispy, crunchy, salty, crinkly potato chips, amiright? Well, as if this classic, timeless, mouth-watering snack couldn’t get any better, this recipe for homemade potato chips brings everything we love about them to a whole new level. The crunch? Crunchier. The crinkles? Crinklier. That beautiful shade of gold? More vibrant. The salty, savory, unmistakable flavor? Even more satisfying when these chips are still warm from the oil and sprinkled with flake salt. Make them for yourself and discover that it IS possible to love potato chips even more than you did before. #PROTIP: be sure to taste test and/or hide some for yourself on the side as you work - they disappear quickly!

Prep Time: 30 minutes

Cook Time: 20-30 minutes

Yield: 8-10


2 pounds russet potatoes, washed and dry

Large bowl of ice water

5 teaspoons kosher salt, plus more for seasoning

8 cups canola oil (or avocado oil if you want to splurge) for deep frying


1. Using a mandolin (I love this easy-to-use handheld one), slice the potatoes into very thin slices, about ⅛ inch. (if you’re using the tool linked, use setting 3 or 4).

2. Place the sliced potatoes into the bowl of water and allow to soak for 30 minutes.

3. Strain the potatoes. As you transfer them in handfuls, squeeze any residual water out of the potato slices. Place in a single layer on sheet pans (you may need 2-3 depending on the size of your pans) lined with absorbent towels (paper towels aren’t absorbent enough, so use dish or bar towels). Pat dry with an additional towel. Sprinkle with kosher salt and allowed to sit for 10 minutes.

4. Squeeze the potato slices again to release any additional water that has released. Pat dry again with the additional towel.

5. Move dried potato slices to a dry surface. They don’t need to be in a single layer now since you will be dropping them into your hot oil in batches from here. (I just remove the towels from one of my lined sheet pans and place the dry potato slices there).

6. Fill a large pot with the oil and set with a thermometer. Heat over medium-high until the thermometer reaches 375°.

7. In 3-4 batches, fry the potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), 7-10 minutes per batch. *TIP: If the crinkly, folded chips are your favorite (see image below), add more to the batch. Crowding the pot will give you more "foldies."

8. Remove with a slotted spoon or spider, and transfer to a pan or rack lined with brown paper bags. Sprinkle with flake salt. Enjoy immediately or store in an airtight container or bag for up to a week.


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