Homemade Potato Chips

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!

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 541kcal

Author Meggan Hill

Ingredients

1 pound russet potatoes sliced 1/8th of an inch thick on a mandoline slicer, rinsed under cold running water, and stored in water
2 tablespoons white vinegar
2 quarts canola oil or peanut oil
kosher salt

US Customary - Metric

Instructions

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.

Nutrition