Easy

The Last The

Next time I make these I really want to try them with my Caramelized Onion Dip or my Homemade French Onion Dip!

Plus, it give me a chance to try out my new mandoline slicer too, this works really slick and I don’t have to worry about cutting my fingers!

Fun Flavor Variations

Want to take your homemade chips to the next level? Try these tasty seasoning ideas:

BBQ Chips:

Toss with smoked paprika, onion powder, garlic powder, and a pinch of brown sugar.

Salt & Vinegar Chips:

Garlic Parmesan Chips:

Sprinkle with garlic powder and grated Parmesan while still warm.Spicy Chili Chips:
Add cayenne pepper, chili powder, and a squeeze of lime for a zesty kick!What are Homemade Potato Chips?
Homemade Potato Chips are thinly sliced potatoes that are fried, baked, or air-fried until crispy and golden brown. They They They can be made using russet potatoes for a classic crispy texture or Yukon Gold for a slightly softer crunch.
IngredientsRusset potatoes

Crisco shortening, for frying

Salt

How to make Homemade Potato Chips

Wash and peel the potatoes (or leave the skin on for a more rustic look).

Using a mandoline slicer (or a sharp knife), slice the potatoes into very thin rounds–about 1/8-inch thick.

This helps remove excess starch, preventing the chips from sticking together and making them extra crispy.
After soaking, drain and pat them completely dry with a clean towel.
In a deep skillet or deep fryer, heat the oil to 350degF (175degC).

Cook for 2-3 minutes, flipping occasionally, until they turn golden brown and crispy.

Remove them with a slotted spoon. Place Enjoy Experience the fun of frying fresh chips in your own kitchen!

Prep Time

minutes

mins

Cook Time

minutes

mins

Cooling Time

mins

Total Time 45 minutes

Course Appetizer, SnackCuisine

2large russet potatoes2-3

vegetable shortening for frying1tsp

or to tasteGet ingredients with

Get Recipe IngredientsWash and peel the potatoes (or leave the skin on for a more rustic look).

Using a mandoline slicer (or a sharp knife), slice the potatoes into very thin rounds–about 1/8-inch thick. Place the potato slices in a bowl of cold water and let them soak for at least 30 minutes.
This helps remove excess starch, preventing the chips from sticking together and making them extra crispy. After soaking, drain and pat them completely dry with a clean towel. In a deep skillet or deep fryer, heat the oil to 350degF (175degC).
Fry the potato slices in small batches, making sure not to overcrowd the pan. Cook for 2-3 minutes, flipping occasionally, until they turn golden brown and crispy. Remove them with a slotted spoon. Place them on a paper towel-lined plate to drain excess oil.

While the chips are still warm, sprinkle them with salt and your favorite seasonings.Let them cool for a few minutes before digging in!