These crispy, crunchy homemade potato chips will rival any store-bought brand! Thinly sliced russet potatoes are soaked in water, dried and then deep-fried until golden brown.
These beauties are inspired by a find at my local grocery store. My dad brought home Wrap City chips a few months ago, and I loved their rustic texture and flavor. I wondered if I could recreate them at home, and I had so much fun developing this recipe!
One note: You absolutely need a mandoline, a slicer guard, and some cut-proof gloves. Unfortunately, the thicker the potato slices, the soggier and chewier the result. These chips need to be between ⅛-inch and 1/16-inch thick. That’s very thin and very difficult without a knife. 1/16-inch-thick chips will yield a very shatteringly crisp texture, while thicker chips will have a bit more structure and bite. I prefer something in between!
How to Make This Recipe
I like leaving the skin on, but you can peel the potatoes completely if you like!
Step 1 – If unpeeled, slice off the edge that contacts the mandoline for smoother slicing.
Step 2 – Slice potatoes into ⅛-inch to 1/16-inch thick pieces. Soak in a large bowl of very cold water for 1 hour.
Step 3 – Drain and transfer potato slices to a clean kitchen towel. Dab with another towel and let dry for about an hour.
Step 4 – Heat a small Dutch oven or heavy-bottomed pot with at least 2 inches of oil. In batches, fry the chips for 3 – 5 minutes until deeply golden brown.
Step 5 – Immediately transfer to a paper towel-lined wire rack and season with salt. Allow to cool for a few minutes before serving.
Serving Suggestions
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How to Make Homemade Potato Chips
Equipment
- 2 Large Kitchen Towels
Ingredients
- 1 russet potato
- 4 cups water
- Salt, for soaking and seasoning
- Neutral oil, for frying (enough to fill the pot about 2 inches deep), such as canola or peanut oil
Instructions
- Prep the potato: If desired, peel 1 russet potato completely. Otherwise, if you'd like to keep the skin on, slice off one end of the potato to create a flat surface (this helps it glide safely across the mandoline blade).
- Slice: Using a mandoline, a slicer guard, and cut-proof gloves, carefully slice the potatoes about 1/16-inch to ⅛-inch thick (I prefer chips just in between these two thicknesses). The slices should be somewhat translucent.
- Soak: Rinse potatoes in a fine-mesh sieve a few times until the water runs mostly clear. Transfer to a bowl with 4 cups water and 1 tablespoon Diamond-Crystal Kosher Salt (or 1 ½ teaspoons of any other salt). Soak for 1 hour.
- Dry: Drain potatoes, then transfer to a baking sheet lined with a clean kitchen towel. Dab excess water with another kitchen towel. Arrange slices in an even layer, and allow to air-dry, about 1 hour. This step ensures a crisp result!
- Grind the salt: Meanwhile, grind 2 teaspoons Diamond-Crystal Kosher Salt (or 1 teaspoon of any other salt) in a spice grinder until almost as fine as a powder. Set aside in a small bowl. Set up your draining station: Line a large baking sheet with a wire rack. Line with 2 – 3 large paper towels.
- Fry: In a small Dutch oven or heavy-bottomed pot, add enough neutral oil to fill the pot about 2 inches deep. Heat to 350℉. When the oil is hot, carefully add half of the potato slices to the pot with a spider or slotted spoon, frying in batches to avoid overcrowding. Stir continuously until deeply golden brown, about 3 – 5 minutes.
- Drain: Scoop cooked potatoes out of the oil with the spider, draining any excess oil back into the pot. Transfer to the paper towel-lined baking sheet and immediately sprinkle with salt. Repeat, frying the remaining batch, then allow the chips to cool for a few minutes until no longer hot to the touch.Serve immediately, and enjoy!
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
