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
Nutrition
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.
