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Homestyle Potato Chips

See how to make crispy homemade potato chips. See more

READY IN 1 hr

Homestyle Potato Chips

Read Reviews (101)

"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." — ALMALOU

Ingredients Edit and Save

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Types of Salt

Types of Cooking Oil

Original recipe makes 8 servings Change Servings

4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt

1 quart oil for deep frying

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Directions

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.
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.

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PREP 40 mins
COOK 20 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Feb 15, 2007

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. then dry well before frying. Tonight my wife dug some old potatoes out that had actually gotten eyes sprouting on them and they turned out better than fresh potatoes. The starch level was much lower and they turned out golden brown and crispy! thank you for the recipie!

—CMATLOCK

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Most Helpful Critical Review

Aug 20, 2012

average.. maybe add some seasoning to them after.

—Natermoore

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122 Ratings

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Jul 30, 2004

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 to slice anything paperthin. I did two half batches. One that followed the recipe, and the other one where instead of soaking the potatoes in water I soaked them in vinegar. Both turned out great. I only soaked the potatoes in vinegar for probably ten minutes max, as I felt too long may take away from the original taste. Thanks for the great recipe. I'm going to keep this on hand, and next time when I make them I will most definately make the batch a lot bigger.

—Jay

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Dec 02, 2005

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 love vinegar chips). I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. Enjoyable and easy. Highly recommended.

—Chicken_Livers_Stink

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Oct 16, 2004

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 of excess starch.

—KANSPAT13

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Apr 20, 2008

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 chips and they turned out devine! We didn't need to soak them because most of the starchiness had been used up when the potatoes started sprouting eyes.

—jynx

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Apr 09, 2006

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 potatoes you slice are paper thin. The whole "chip" will not get golden brown which is fine but as previous rating stated do wait for them to get a slight golden brown. I also have put these in a plastic bag to store them in. Use very very little salt if you resalt these after frying. These taste like Lays regular potato chips. Thank you sooo very much for this recipe! No more store bought potato chips for this family!

—pionergirl

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Mar 24, 2008

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 thing I'll change next time is to lightly salt them right out of the fryer. Also, I placed chips onto a paper-towel lined cookie sheet and kept in the oven at 275 degrees until all the batches were fried. Came to the table hot and crispy. Thanks!

—KATHRYNF1

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Nutrition

Calories
179 kcal
9%

Carbohydrates
18.6 g
6%

Cholesterol
0 mg
0%

Fat
11.1 g
17%

Fiber
2.3 g
9%

Protein
2.2 g
4%

Sodium
2623 mg
105%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homestyle Potato Chips

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 179
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 2623mg 105 %
Potassium 449mg 13 %
Total Carbohydrates 18.6g 6 %
Dietary Fiber 2.3g 9 %
Protein 2.2g 4 %
** Sugars 0.8g
Vitamin A < 1 %
Vitamin C 35 %
Calcium 2 %
Iron 9 %
Thiamin 9 %
Niacin 13 %
Vitamin B6 20 %
Magnesium 9 %
Folate 9 %

* 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.