Homemade potato chips are fun to make and taste better than those store bought varieties. Part of their charm lies in their thick texture, which gives them more of a bite.
For a healthier version, make these potato chips in the oven or air fryer. Because let’s face it, you can never eat just one potato chip!
What type of potato is used for potato chips?
The baking potato is the most common type of potato, a variety which includes the well-known russet potato. These potatoes are floury in texture and contain a higher amount of starch.
The rinse and vinegar bath we give the potatoes prior to frying washes away the extra starch in the potatoes and ensures a crisper texture.
How long does it take to fry potato chips?
Working in three batches, so as not to crowd the pot, fry 3-5 minutes per batch, stirring occasionally.
How do you make homemade potato chips in the oven?
- Preheat the oven to 400 degrees.
- Follow step one by slicing the potatoes an ⅛ inch think on mandoline, then immediately toss with oil (For every two medium potatoes, you will need about 3 tablespoons oil).
- Season lightly with salt and arrange in a single layer on a baking sheet (or two, if needed).
- Bake until golden brown, about 12-15 minutes.
- As soon as the potatoes come out of the oven, season with more salt and serve warm or let cool on a cooling rack for maximum crispness.
How do you make potato chips in an air fryer?
- Preheat the air fryer to 400 degrees.
- Follow step one by slicing the potatoes to ⅛ inch thick on a mandoline, then immediately toss with oil (For every medium potato, use 1 Tablespoon oil). If your model of air fryer says that you should not use oil, feel free to omit it.
- Season lightly with salt and transfer to the air fryer basket.
- Cook for 25-30 minutes, tossing occasionally to ensure even baking.
- Season immediately with additional salt and enjoy!
Can I use a different type of potato?
Yes! But keep in mind each will produce a different type of texture and flavor. Waxy potatoes, such as Yukon Gold and fingerling, will be softer and creamier in texture.
Red potatoes will be sweeter and milder in flavor.
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Homemade Potato Chips
- 1 pound russets potatoes sliced 1/8th of an inch thick on a mandolin slicer, rinsed under cold running water, and stored in water
- 2 tablespoons white vinegar
- 2 quarts canola oil or peanut oil
- kosher salt
- Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to boil.
- Add potatoes and cook for 3 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry 5 minutes.
- In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add 1/3 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon until potatoes release no more bubbles, 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
- Transfer chips to a large bowl lined with paper towels, sprinkle with salt, toss to coat. Repeat with remaining potatoes.
- Serve immediately or allow to cool completely before transferring to a zipper-lock bag.
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