Crispy, crunchy, and addictive potato chips without the bag! No extra ingredients are needed! Put down the Lays bag, grab some potatoes, and make your own. It’s super simple to do. Frying these delicious beauties only takes 5 minutes per batch, so it’s a quick and easy side or snack!
I started running out of ideas for potatoes. I’ve made roasted potatoes, baked potatoes, mashed potatoes, even smashed potatoes. I needed something new and had not attempted yet. So, I chose to make chips. The stuff in the bags just doesn’t do it for me anymore. These are healthier than the bagged chips because there are only 3 ingredients needed, none of which are preservatives or unknown ingredients whose names you can’t even pronounce.
I could’ve sliced my chips a bit thinner, but live and learn! They still came out delicious.
How to slice the potatoes
It’s important to slice the potatoes very thinly and uniformly. Luckily, there’s a device out there that will do the job perfectly and within a couple of minutes!
A mandoline slicer is the best for cutting the potatoes. You can use it to thinly slice potatoes for chips, cucumbers for pickles, carrots, and any number of ingredients. It’s so useful! Some mandolines come with different attachments and gadgets. I use Cuisinart’s mandoline. It’s a brand I trust to get things done. These things are very sharp. Just saying this from experience!
What if I don’t have a mandoline slicer?
Not a problem at all. You can use a sharp chef’s knife to slice the potatoes as thinly and uniformly as you can. Or, you may have a side on your box grater that will do roughly the same thing!
What kinds of potatoes should I use for homemade potato chips?
You can use any kind you want! I used russet potatoes. Here’s the best part about this recipe: you don’t need to peel them. Just give them a good scrub with a vegetable brush.
Can I use sweet potatoes?
Yes! Follow the same method, but just keep in mind that because sweet potatoes have less starch and more liquid, they will never get quite as crispy as white potato chips. They may take a little longer to cook, so keep an eye on them. If you want to, you can flip them halfway through cooking to try to get them to crisp up a bit more evenly. Sprinkle some cinnamon on the chips after cooking!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Homemade Potato Chips
Ingredients
- 2 cups very thinly sliced russet potatoes about 2-3 potatoes, unpeeled
- 1 tsp salt or more to taste
- 1 tsp garlic powder
- 1 ½ tsp pepper
- Canola Oil for deep-frying
Instructions
- Using a mandoline or box grater, cut potatoes into very thin slices. Place in a large bowl, then add ice water to cover the potatoes and salt. Soak for 30 minutes.
- Drain the potatoes, then place them on paper towels and pat dry. In a small bowl, combine the salt, garlic powder, and pepper. Set aside.
- In a cast-iron or other heavy skillet, heat enough canola oil for frying to 375° (about 3 cups worth). Fry the potatoes in batches until golden brown, 3-4 minutes, stirring frequently. Flip them if it is needed.
- Remove the chips with a slotted spoon, then drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
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