Name: Crispy Potato Chips Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large Russet potatoes (or other starchy potatoes); Vegetable oil for frying (canola, sunflower, or peanut oil); Salt, to taste; Optional seasonings: garlic powder, paprika, chili powder, vinegar powder, dried herbs

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This crispy potato chips recipe is my go-to for making golden, crunchy chips at home using just a few pantry staples. Whether I’m making a small batch for snacking or a big bowl for a party, these chips come out perfectly crisp every time. They’re simple, satisfying, and so much better than store-bought.

Why You’ll Love This Recipe

I love how easy it is to make truly crispy chips with just potatoes, oil, and salt. There’s something so satisfying about slicing, frying, and seasoning my own chips—and getting that fresh, warm crunch right out of the fryer. Plus, I can control everything: thickness, seasoning, and oil type. Once I started making my own, I never looked back.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (or other starchy potatoes)
Vegetable oil (for frying – I use canola, sunflower, or peanut oil)
Salt
Optional: garlic powder, paprika, chili powder, vinegar powder, or herbs for seasoning

Directions

I wash and peel the potatoes, then slice them very thin using a mandoline or sharp knife—about 1/16 inch thick.
I place the slices in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch (this helps them crisp up).
I drain and rinse the potatoes, then pat them completely dry using a clean kitchen towel or paper towels.
In a deep pot or heavy skillet, I heat about 2 inches of oil to 350°F (175°C).
I fry the potato slices in small batches, flipping them occasionally, until they’re golden and crispy—about 2–3 minutes per batch.
I use a slotted spoon to transfer the chips to a paper towel-lined tray to drain excess oil.
While they’re still hot, I sprinkle the chips with salt and any other seasonings I like.
I let them cool for a few minutes—they get crispier as they sit.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes (plus 30 minutes soaking)
Cook time: 20 minutes
Total time: 1 hour

Variations

Sometimes I make salt and vinegar chips by tossing the slices in vinegar before frying, or adding vinegar powder after. I also love dusting them with smoky paprika, garlic powder, or ranch seasoning. For a sweet twist, I use sweet potatoes instead and sprinkle with cinnamon sugar after frying.

Storage/Reheating

I store leftover chips in an airtight container at room temperature for up to 2–3 days. To re-crisp them, I spread them on a baking sheet and heat in a 300°F (150°C) oven for about 5 minutes. I let them cool again before serving for max crunch.

FAQs

Can I bake these instead of frying?

Yes, I’ve baked them at 400°F (200°C) for 20–25 minutes, flipping halfway through. They’re healthier but slightly less crispy.

Do I need a mandoline?

No, but it helps a lot for even, thin slices. If I use a knife, I try to slice as thinly and uniformly as possible.

Can I use other types of potatoes?

Yes, but starchy potatoes like russets work best. Waxy ones like red or Yukon Gold don’t crisp up as much.

Why are my chips soggy?

Chips turn soggy if the oil isn’t hot enough or if the slices weren’t dried properly. I make sure to dry them well and fry in small batches.

Can I air fry the chips?

Yes, I’ve air-fried them at 350°F (175°C) in a single layer for 12–15 minutes, shaking halfway through. They’re a great lighter option.

Conclusion

These crispy potato chips are everything I want in a homemade snack—simple, crunchy, and completely customizable. I love making them fresh for parties, game days, or just because. Once I mastered the technique, I found myself skipping the store-bought bags entirely. They’re that good.