Homemade Potato Chips

Homemade potato chips on paper towels

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5 from 1 review

Homemade potato chips aren’t necessarily hard to make. They just take a lot of time. But they are so flavorful and crispy, that they’re definitely worth the effort. 


  • Russet potatoes
  • Vegetable oil
  • Salt and pepper


  1. Peel the potatoes.
  2. Using a mandolin on the thinnest setting, slice all of the potatoes. 
  3. Add the potato slices to a large bowl, fill with enough water to cover the slices, add a layer of ice cubs on top, and let sit for 30 minutes.
  4. Drain the sliced potatoes in a colander, lay them individually on paper towels, pat them until dry, and transfer the slices to a plate. 
  5. Heat the oil in a large Dutch oven to about 350 degrees. On our gas stovetop, it was set to medium-high. 
  6. Working in batches, add the potato slices to the oil in a single layer and cook them for around 3 to 4 minutes until they begin to turn brown. 
  7. Remove the chips with a slotted spoon or spider drainer and put them on a plate lined with paper towels.
  8. Salt and pepper them immediately. And don’t skimp on the pepper. It really makes them special.


We always use a cut-resistant glove to avoid any mishaps with the mandoline – especially when slicing large batches when the repetitive motion can become a bit monotonous and you can easily lose your concentration.