Homestyle Potato Chips

Homestyle Potato Chips

Made  times

"Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil."
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1 h servings 179 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2623 mg
  • 105%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  2. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.


  1. 141 Ratings

Most helpful positive review

I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. ...

Most helpful critical review

need to slice them thinner than you think.

I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. ...

Im sorry, but I have to say that my family didn't even get to try these. As fast as I was making them, I was eating them. The only problem that I came across with the recipie is my inability...

I love this recipe, because it's basic enough to add to. I felt comfortable making changes to suit my taste. For example, i soaked the potatoes overnight in a solution half vinegar/water (I lo...

Incredible! I followed the recipe exactly. I used vegetable oil to fry these in. I used a slicer that has 5 slots on it- it is just like a flat cheese grater. It works great! Do make sure the po...

Simply devine! I'd have to agree with the other cook who used the budded potatoes. I had a bag full that has started to grow little buds and hated to throw them away. My hubbie made these chip...

I remember having these at home growing up.I just want to add,be sure to blot-dry the potatoe slices to prevent oil splattering.We skipped the salt soak.The important thing is cold soak to rid o...

Fantastic! After using my French mandoline to slice 3 potatos to nearly transparent slices, it looked like more than enough chips. I reduced the salt to 2 tbls. These fried up beautifully. Only ...

where else but allrecipes would you find a recipe for potato chips, this one was great and came out nice and crunchy even though we(my boyfriend and i) could not get all of the chips paper thin ...

We did a taste test between this recipe and the microwaved potato chip one. This recipe won hands down. We used regular vegetable oil with some sesame oil added for additional flavor. Very go...

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