Rating: 4.5 stars 4.6
226 Ratings
  • 5 star values: 176
  • 4 star values: 38
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Recipe Summary

40 mins
20 mins
1 hr


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Transfer potato slices to a large bowl of cold water as you slice them.

  • Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.

  • Drain and rinse slices again. Pat dry.

  • Heat oil in a deep-fryer to 365 degrees F (185 degrees C).

  • Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.

  • Season potato chips with additional salt if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

179 calories; protein 2.2g; carbohydrates 18.6g; fat 11.1g; sodium 2622.6mg. Full Nutrition