Name: Homestyle Potato Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 large russet potatoes, peeled and thinly sliced; 2 quarts vegetable oil for frying; Salt to taste

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Crispy, golden, and straight from my kitchen—these homestyle potato chips deliver that satisfying crunch I crave in every bite. Made with just three simple ingredients, this recipe turns humble russet potatoes into a snack that tastes far better than store-bought. Whether I'm serving them at a gathering or keeping them all to myself, these chips never disappoint.

Homestyle Potato Chips

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, peeled and thinly sliced

2 quarts vegetable oil for frying

Salt to taste

Directions

I start by rinsing the potato slices in cold water until the water runs clear—this removes the excess starch and helps the chips crisp up better.

After draining, I pat the slices thoroughly dry with paper towels. Any leftover moisture can cause splattering in hot oil.

I heat the oil in a deep-fryer or a heavy deep skillet to 375°F (190°C).

Then, I carefully add the potato slices in small batches to the hot oil, frying them until they’re golden brown and crispy—this takes about 3 to 5 minutes per batch.

Using a slotted spoon, I remove the chips and let them drain on paper towels.

While they’re still hot, I sprinkle them with salt for the best flavor.

Once they’ve cooled a bit, they’re ready to enjoy, or I store them in an airtight container if I want them to last a little longer.

Servings and timing

Servings: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 152 kcal per serving

Variations

I like to switch things up depending on my mood. Sometimes, I season the chips with garlic powder, smoked paprika, or even a little cayenne for heat. If I’m craving something tangy, a dusting of vinegar powder hits the spot. For a heartier texture, I use unpeeled potatoes—this gives the chips a rustic look and deeper flavor. Sweet potatoes also work great for a slightly sweeter, richer chip.

Storage/Reheating

Once cooled completely, I store the chips in an airtight container at room temperature for up to 3 days. If they start to lose their crunch, I reheat them in the oven at 300°F (150°C) for about 5 minutes—just enough to crisp them up without overcooking.

FAQs

How do I get my chips super crispy?

I make sure to rinse off the starch and thoroughly dry the slices. Frying in small batches and keeping the oil at the right temperature (375°F) also makes a huge difference.

Can I use a different type of potato?

Yes, but I prefer russet potatoes because of their starchy texture, which gives the crispiest results. Yukon Golds work too but tend to be a bit softer.

Can I bake these instead of frying?

I can, though the result won’t be quite as crispy. I slice the potatoes thin, lay them on a baking sheet, lightly coat them with oil, and bake at 400°F (200°C) until golden—usually about 15–20 minutes, flipping halfway through.

Can I use a mandoline slicer?

Absolutely. I often use a mandoline for perfectly even slices, which helps the chips cook evenly and look more professional.

How long does the oil last after frying?

If I strain the oil well and store it properly, I can reuse it a few more times. I avoid using it if it smells off or has darkened significantly.

Conclusion

These homestyle potato chips prove that great snacks don’t need to be complicated. With just three ingredients and a bit of technique, I can whip up a batch that’s fresher, crunchier, and more satisfying than anything from a bag. Whether for game day, movie night, or just a salty craving, this recipe is a keeper in my kitchen.

Recipe:

Homestyle Potato Chips

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Vegan

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Description

Crispy, golden, and made with just three ingredients, these homestyle potato chips are a simple and satisfying snack that's better than store-bought.

Ingredients

4 large russet potatoes, peeled and thinly sliced

2 quarts vegetable oil for frying

Salt to taste

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Instructions

Rinse the potato slices in cold water until the water runs clear to remove excess starch.
Drain and pat the slices thoroughly dry with paper towels to prevent oil splatter.
Heat the vegetable oil in a deep-fryer or heavy deep skillet to 375°F (190°C).
Add potato slices in small batches to the hot oil and fry for 3 to 5 minutes, until golden brown and crispy.
Remove chips using a slotted spoon and drain on paper towels.
While still hot, sprinkle chips with salt to taste.
Let chips cool slightly before serving or store in an airtight container once fully cooled.