homemade potato chips

Equipment

• 2 lbs (approx. 900g) Russet Potatoes : High starch content delivers the crispest snap.
• 1–2 quarts Neutral Cooking Oil : Peanut, canola, sunflower, or vegetable oil (high smoke point required).
• 2 tbsp White Vinegar : Added to the soak water to reinforce structure and reduce excess browning.
• 1½ tsp Fine Sea Salt or Flaked Salt : Adjusted to taste.
• Optional Seasonings : Smoked paprika, garlic powder, onion powder, or cayenne pepper.
• Mandoline slicer or sharp chef’s knife
• Heavy-bottomed pot, Dutch oven, or deep fryer
• Deep-fry or candy thermometer
• Large mixing bowl
• Clean kitchen towels or paper towels
• Spider strainer or slotted spoon
• Wire cooling rack set over a baking sheet

Ingredients

Ingredients

• 2 lbs (approx. 900g) Russet Potatoes : High starch content delivers the crispest snap.
• 1–2 quarts Neutral Cooking Oil : Peanut, canola, sunflower, or vegetable oil (high smoke point required).
• 2 tbsp White Vinegar : Added to the soak water to reinforce structure and reduce excess browning.
• 1½ tsp Fine Sea Salt or Flaked Salt : Adjusted to taste.
• Optional Seasonings : Smoked paprika, garlic powder, onion powder, or cayenne pepper.

Equipment

• Mandoline slicer or sharp chef’s knife
• Heavy-bottomed pot, Dutch oven, or deep fryer
• Deep-fry or candy thermometer
• Large mixing bowl
• Clean kitchen towels or paper towels
• Spider strainer or slotted spoon
• Wire cooling rack set over a baking sheet

Instructions

1. Wash and peel the Russet potatoes (peeling is optional if you prefer rust-style skin-on chips). Using a mandoline slicer, slice the potatoes paper-thin, ideally between 1/16 inch and 1/32 inch (1.5mm–2mm) thick. Consistent thickness ensures every chip cooks at the exact same rate.
2. Transfer the potato slices immediately into a large bowl filled with cold tap water and 2 tablespoons of white vinegar. Submerge and gently agitate the slices with your hands to release surface starch. Let them soak for at least 30 minutes (or up to 2 hours in the refrigerator). The vinegar lowers the pH, helping the pectin hold together so the chips stay crisp without burning too fast.
3. Drain the soaked potatoes in a colander and rinse under cold running water until the water runs completely clear. Lay the slices out in a single layer across clean kitchen towels or heavy paper towels. Pat them thoroughly dry on top with another towel. Any surface water left on the potatoes will drop the oil temperature rapidly and cause hot oil to spatter.
4. Pour 2 to 3 inches of neutral oil into your Dutch oven or deep pot. Set the stove burner to Medium-High intensity . Heat the oil until your deep-fry thermometer reads exactly 350°F (175°C) . Maintain this temperature zone ( $340^\circ\text{F}\text{–}350^\circ\text{F}$ ) throughout cooking by adjusting burner intensity between medium and high as needed.
5. Carefully drop a handful of potato slices into the hot oil one by one to avoid them sticking together. Do not overcrowd the pot; work in 3 to 4 separate batches. Upon adding the potatoes, the oil temperature will drop to around 325°F (163°C) —adjust the stove burner slightly higher to regain 340°F–350°F . Stir gently with a spider strainer to keep slices separated. Fry for 3–4 minutes until bubbling slows dramatically and the chips turn pale golden crisp.
6. Using the spider strainer, transfer the chips to a wire cooling rack set over a paper towel-lined baking sheet. Immediately sprinkle with sea salt while the chips are hot so the salt adheres to the oil film. Let chips cool completely at room temperature; they will continue to crisp up as they cool. Store in an airtight container for up to 5 days.

Nutrition

Calories: 275 kcal — · Protein: 3.5 g 7% · Fat: 15 g 19% · Carbohydrates: 32 g 12% ↳ Dietary · Saturated Fat: 2 g 10% ↳ Trans · Fiber: 3 g 11% ↳ · Sugar: 1 g — · Sodium: 420 mg 18%