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The Ultimate Crispy Homemade Potato Chips: Fried, Baked, and Air Fryer Methods

A mound of golden, freshly fried potato chips sprinkled with sea salt on a white plate.
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Learn how to make perfectly thin, crunchy potato chips from scratch using three methods: deep frying, oven baking, or air frying. This guide gives you the secrets to achieving irresistible crispiness every time for your next easy homemade snack.

Ingredients

Scale
  • 3 large Russet or Yukon Gold potatoes
  • 1 tablespoon salt (or to taste)
  • Oil for frying (if deep frying)
  • 1 tablespoon olive oil (if baking or air frying)
  • Seasoning of choice (e.g., paprika, garlic powder, black pepper)

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. Do not peel them unless you prefer peeled chips.
  2. Slice the potatoes: Using a mandoline slicer, slice the potatoes as thinly as possible, aiming for uniform thickness (about 1/16 inch) for even cooking.
  3. Soak the slices: Place the potato slices in a large bowl of cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This step is key for achieving maximum crunch.
  4. Dry thoroughly: Drain the potatoes and rinse them under cold water until the water runs clear. Spread the slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Moisture prevents crisping.
  5. Seasoning preparation: If using the baking or air fryer method, toss the dry slices with 1 tablespoon of olive oil and your desired seasonings. If deep frying, skip the oil toss for now.
  6. Choose your cooking method:
  7. For Deep Frying: Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the chips in small batches, stirring occasionally, until golden brown and crisp (about 3-5 minutes). Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while hot.
  8. For Oven Baking: Preheat your oven to 375°F (190°C). Arrange the seasoned slices in a single layer on baking sheets lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until edges are brown and crisp. Watch closely to prevent burning.
  9. For Air Frying: Preheat the air fryer to 350°F (175°C). Place the seasoned slices in a single layer in the basket (work in batches). Cook for 10-15 minutes, shaking the basket every 5 minutes, until golden and crunchy.
  10. Final seasoning: Taste the chips and add more salt or your preferred seasonings immediately after cooking. Serve fresh for the best texture.

Notes

  • For the crispiest results, use Russet potatoes as they have a higher starch content.
  • If you notice sogginess after cooling, you can briefly reheat the chips in a 300°F oven for 5 minutes to restore crunch.
  • Try seasoning variations like smoked paprika and onion powder for a BBQ flavor, or just use fine sea salt for a classic taste.

Nutrition

Find it online: https://bringdish.com/easy-homemade-potato-chips-crispy-guide/