Perfectly Crispy Homemade Potato Chips

Nothing beats the crunch of these Perfectly Crispy Homemade Potato Chips! They are the ultimate side for our Slammin’ Sloppy Joes and even better when dunked into Cajun Remoulade or Homemade Ranch. One bite and you’ll never go back to store-bought. Just watch out—once your guests start snacking, they’ll be gone in a flash!

🥔 The Ingredients

You only need a few simple pantry staples and a high-heat oil to transform humble spuds into the crunchiest, most delicious snack you’ve ever tasted. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes with Substitutions

• The Potatoes: Russet potatoes are essential for that classic chip crunch due to their high starch and low moisture content. If you must substitute, Yukon Golds will work, but they contain more sugar and will brown much more quickly in the oil.
• The Oil: Peanut oil is our top choice because it has a high smoke point and a clean finish. However, you can easily substitute it with other neutral oils like sunflower, canola, or vegetable oil with great results.
• The Vinegar: Distilled white vinegar is the secret to the perfect texture; it helps the potato slices stay firm and prevents them from over-browning. If you don’t have white vinegar, apple cider vinegar is a suitable alternative for the soak.
• The Salt: We recommend fine sea salt for the first toss because the small grains adhere perfectly to the hot oil. For a gourmet touch, you can finish the bowl with a sprinkle of coarse sea salt or flaky Maldon salt to give it that extra “Loon” sparkle.
• The Water: Always use cold water for the soaking process. This helps draw out the excess starch, which is the key to ensuring your chips don’t stick together or turn out soggy.

🔥 Tips and Tricks for Success

• Safety First: When using a mandoline to get those paper-thin slices, always use the safety guard. We want crispy chips, not a trip to the emergency room!
• Uniformity is Key: Ensure your slices are all the same thickness. This guarantees that every chip in the batch finishes cooking at the same time, preventing some from burning while others stay soft.
• Bone-Dry Potatoes: After soaking, make sure you pat the potato slices until they are completely dry. Any lingering moisture will cause the oil to splatter and prevent the chips from reaching maximum crispiness.
• Monitor the Temp: Use a deep-fry or candy thermometer to keep your oil at a steady 350°F. If the temperature drops too low, the chips will absorb too much oil and become greasy rather than crunchy.
• Don’t Overcrowd: Fry in small batches! If you add too many slices at once, the oil temperature will plummet, and the chips will stick together.
• The Agitation: Use a slotted spoon or a “spider” to gently move the chips around as they fry. This ensures they cook evenly on both sides and don’t develop any soft spots.
• Drain on a Rack: Instead of piling chips onto paper towels (which can trap steam), drain them on a wire cooling rack set over a baking sheet. This allows air to circulate around the chips, keeping them shatteringly crisp as they cool.

👩🏼‍🍳 How to Make Perfectly Crispy Homemade Potato Chips

1. Step 1: Use a mandolin to slice the russet potatoes very thin. Use the safety guard for protection!

2. Step 2: Place the potato slices in a large bowl and cover them with cool water. Toss around to help remove starch. Drain and repeat two more times.

3. Step 3: Add more cool water to cover the potatoes and stir in the distilled vinegar.

4. Step 4: Working in batches, dry the slices between a clean kitchen towel or paper towels. Make sure they are completely dry before frying!

5. Step 5: Heat your oil to 350°F and then fry the chips in small batches until lightly browned, about 3 to 5 minutes.

6. Step 6: Drain on a baking rack (on a baking sheet) and sprinkle immediately with fine sea salt.

🍽️ How to Serve

• The Ultimate Sandwich Side: These chips are the perfect salty companion to a hearty sandwich. They provide a much-needed crunch alongside our Slammin’ Sloppy Joes, the Best-Ever Smash Burger, or an Italian-Style Panini.
• The Dipping Station: While they are incredible on their own, these sturdy chips are built for dunking! Serve them with a side of cool Homemade Ranch, zesty Cajun Remoulade, or a classic caramelized onion dip.
• Get Creative with Flavors: Use these classic salt chips as a base for fun variations. Toss them with smoked paprika and brown sugar for a BBQ twist, or add a drizzle of truffle oil and a dusting of Parmesan for a gourmet experience.
• Party Style: For a gathering, pile them high in a large wooden bowl or serve them in individual parchment-lined wire baskets. They make a fantastic, crowd-pleasing appetizer for game day or a backyard BBQ.
• Warm and Fresh: For the absolute best experience, serve them while they are still slightly warm from the fryer. There is nothing quite like a fresh, homemade chip to make your guests keep coming back for more!

🙋🏽‍♂️ Frequently Asked Questions

😋 Other Delicious Sides/Appetizers

Ready to make the best potato chips in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedadLoon and hashtag #HowToFeedaLoon!