Homestyle Potato Chips

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!

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.

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.

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!

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!

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.

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.

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 made all kinds of variations the first time because 4 potatoes turned out to be a lot of chips we did the original recipe with the salt we also did vinegar but that needs setting over night because it did not have a strong vinegar flavour after the hour. next we tried a blackpepper red pepper and garlic sesoning we found in the cupboard this one in my mind came out the best because it had a really intense flavour and thats the way we like it in the caribbean. the last one we tried was a mixture of maggie cubes the blackpepper garlic seasoning and barbeque seasoning that one is still in the fridge we already had enough chips and we were eating while they were frying.we put the leftovers in a zip lock bag and two days later we ate them and they tasted as if we just opened a bag of chips nice and crunchy.

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 good recipe.

These weren't bad at all! I gave up trying to slice them with a knife, and used the potato peeler instead - worked really well. They tasted great with a little sprinkle of salt. They aren't so good when they cool though. Thanks!

Yum! I made just made these and half the batch is gone already. Like an other reviewer, I used my potato peeler to make the slices and it worked out just fine. I did two batches with different seasonings, one with salt and vinegar the other was bbq. I just mixed sugar, smoked paprika, garlic powder and a little salt and they were slammin'. Thanks for a delicious easy recipe!

Made as recipe states and they were great. Then made again and used sugar instead of salt in the second soak. This made for a crispier chip. Finish with whatever seasoning you like. Everyone enjoyed them.

I live in an area of the world where I can't just run out and by a mandolin or a food processor, or even a potato peeler. I was envious of all the reviewers who were raving about these chips. Then I remembered that I had a Ginsu knife and I thought I'd give it a try. Well, the Ginsu knife worked wonders! Only half the chips ended up on the plate... it was one for the cook, one for you, one for the cook, one for you. They were delicious. However, I need some tips on keeping them crisp. After they cooled, the chips were limp. I tried heating them in the oven. I tried cooking them longer, cooking at a higher heat, cooking at a lower heat, drying them on a towel, on a cooling rack... all with the same results. The only way I could enjoy a crispy chip was to eat them immediately from the fryer... which wasn't so bad!! I live in a very humid climate. Any ideas??

I went chip crazy. I had a 10 pound bag of potatoes that was budding so went in search of a recipe and found this one. Since other reviewers said that potatoes that were sprouting eyes made better chips I thought this would be a perfect use for those potatoes. I'm not totally insane, I only did 5 pounds of chips. I didn't peel the spuds, but sliced them all on my mandoline, making 1/2 of them paper thin and the other 1/2 slightly thicker and crinkle cut. I left the salt out of the water because I planned to experiment with a lot of different toppings. I soaked the potatoes as instructed and changed the water several times. I saved a small batch of chips for vinegar and salt chips and soaked them in a vinegar and water solution for a couple of hours. For the oil, I mixed olive oil and canola oil. The chips turned out great and I topped them with everything from plain salt to my dry rib rub, which turned out surprisingly good. The best concoction was shallot salt from Penzey's. The only failure were the vinegar chips. For some reason, the potato slices soaked in vinegar retained the oil and they were really greasy. They might have tasted OK, but they were so greasy that I didn't even want to try them. Overall, this was a great recipe and the chips turned out great.

I grew up on these tasty chips and it's great to see the recipe in print for others to use. Definitely dry the potatoes before frying. I always lay them out on a lint-free dishtowel and press them dry. It's quicker than blotting and since the chips are seperated before going into they oil they cook more evenly. Keep an eye on them though as they brown really fast!

need to slice them thinner than you think.

I just finished making a batch of these and wow, they are so good! I'm making them for my husband so I tried to use some self control while sampling them. It would be fun to experiment with different seasonings! I used the thick side of my cheese grater, they really were 'paper' thin and I think that's probably the best way to make them. Also, be sure to really dry your potatoes off before frying them...use a towel though, paper towel will stick to them (learned that the hard way). Delicious!

Crispy-Krunchy! Just a few changes/revisions-lower temp and longer fry time makes the center as crisp as the edges. Garlic chips are my favorite so we dried the slices then soked an hour in garlic salted water, dried then fried and then tumbled in garlic powder. Went over big at the tailgate party

Great recipe. After frying i sprinkled with seasoning salt, garlic powder and parmesan cheese and they were fantastic.

Making potato chips at home is a fun and easy with this recipe. My fiance and I made these almost everyday for a week because we were hooked. The first few batches came out alright but we played around with a few ideas and they came out heavenly. We experimented with the thickness of the slices and the temperature on our deep fryer as well as the soaking time for the potatoes to absorb the flavor of the vinegar. We realized that the thickness of the slices did not matter as long as the temperature was low (340 degrees) enough to cook the potato all the way through so it would be crispy without burning the chips. As for the soaking time, it varies. Of course the longer you let it soak the better, if you really want a strong vinegar flavor, we did not dilute the vinegar. While the chips are cooling on some paper towels, we sprinkled some sea salt and the rest is history.

This was my first time trying homemade chips, as well as using my new fryer! I also used potatoes that had started to "eye", and I had them in water for only about 20 minutes before towel drying them and frying. I also did not soak them in salt water, just tap water. I don't have a special tool for slicing them, so I used a potato peeler to make the slices. For us, this was the perfect consistency and chip size. I fried each batch for six minutes, and it was perfectly golden/brown. I put them onto a plate with a towel, and then salted them immediately. My whole family devoured them! My six year old daughter said that they were the best chips she'd ever eaten. Really great!

These were fun to make and really tasted like Cape Cod Russet chips. I did use russet poatoes cut lengthwise in half and ran them through the food processor.

So easy, yet so good! I used one large baking potato, which I peeled into potato ribbons, soaked cold for about 10 minutes, dried, then fried in about 1 inch of oil. I found that I did need to salt them as they came out for added flavor, and I can't wait to try other seasonings. This was the perfect amount for 2-4 people as a side dish...a little less than you would get in a gourmet/regular size chip bag. Sweet potatoes are coming next! Thanks!

This is my FAVORITE recipe for potato chips. I have made them several times but they never last long enough to get a photo. The important thing is to cut them paper thin. I did not peel the potato as I think the skin gives it more flavor. Thank you Almalou for sharing your recipe.

Love 'em! Simple, easy & fantastic. We like our chips with seasoned salt & pepper on them and then dip the chips in ranch dressing. Delicious!

These are fantastic! They came out perfect, not greasy. Nice and crisp. Will recommend this to anyone. Never have to buy another bag of chips!

Very good!

I just made these for the first time, and I kept it simple, but I wanted to pass on the technique that I used: I washed and removed eyes from 4 red potatoes, but did not peel them. Some of my taters were sprouting from their eyes already. I sliced them with my pampered chef mandoline slicer, so it only has the one thin slicing blade. I soaked the slices in cold water, changed the water several times, and the last soaking I added a hefty amount of salt. Rinsed them again, laid the slices on kitchen cloths/paper towels, and patted them dry. I heated my 10-inch cast iron frying pan, added about 1/2 cup canola oil, and brought it up to heat (level 8 out of 10 on a gas stove). I added potato slices so they could float freely side-by-side, not stacked on top of each other. I found that using 2 long-tined dinner forks were perfect for moving them, turning them, and removing them to a waiting paper-toweled cookie sheet, where I sprinkled them with salt. They were delicious! The first bunch were probably undercooked, as I was afraid of burning them, but the later batches were crispy on the edges, barely soft in the middle, perfect! I will make these again! I wish I had some malt vinegar to sprinkle over them right now!

This is what my mother made for us at home when we were kids! Funny, these are our favorites now and at that time we wished that we could get "store bought" potato chips! Go figure! I've made these for years. Some variations like sprinkling on thin shredded cheese and bacon crumbles.

delishish frying them in a shallow pan with less than an inch of oil, worked just as well.

I have been making these for years, and the only thing I would like to add is to slice them thin I have been using a cheese slicer. The one that looks like a small spatula with a slotted blade in it.

I use a frydaddy! Such an easy snack! I crave them!!!!!!

HOLY MOLY! I didn't believe this would work, but it did! I just bought a slicer & thought I would look into a potato chip recipe. My husband & I were both really skeptical that these would turn out. My whole family LOVES them! We did what one reviewer said and used cooking spray instead of oil in the bag. Sliced the potatoes, put them on a paper towel (they only stuck a tiny bit after cooking-easy to peel off) sprayed the spray on, put salt/seasoning on them and nuked them for 3-4 minutes until brown. PERFECT! I tried using a plate to cook them on and all the heat went to the plate and it didn't work. Definitely use a paper bag/paper towel/paper plate to 'cook' them on.

These were great, important to slice them as thin as possible....I used my kitchen Aid stand mixer with teh slicer attachment, and it wasn't thin enough. still tasted great, but could have been alot thinner. next time I use the mandolin slicer. I agree also, soak in water to remove starch, or use older potatoes.

these were really good. My only suggestion is that if you do the salt soak, don't add salt after frying. They would be way too salty at that point.

I followed cmatlock's advice to use HOT water, because it made sense. And used a veggie peeler to make the slices. Came out PERFECT! (and this could be a problem...couldn't stop eating them...) also, I used grape seed oil for two reasons: it's a healthier fat & it has a very high burn point. I use it for all of my frying. Thanks for the recipe!

These came out well but too salty. I'll reduce the salt to 1 tablespoon next time I try.

My family loved them. I used the kitchen aid attachment to slice the potatoes. Then fried some saved some for the next day. Kept them in water and liked them better.

I don't have a deep fryer-I skimmed some reviews to see if anyone had made these without one & I didn't see one right off. So, I thought I might as well try... They turned out fine from the iron skillet, but it took FOREVER to fry them all! I should have cut the recipe in half! LOL!...Anyway, they tasted great! They did get soggy once cooled-I reheated them on a cookie sheet & they were crispier again.

These are so good! I used sea salt. The whole family was all over these. I will make these again for sure! Yummy!

I've been making a recipe simular to this one for years. To make it easier to slice the potatos I bought a slicing kitchen tool designed for this very thing. The only thing I do differently with this recipe is to add a light dusting of garlic powder, salt and a tiny bit of peprica for color. These are SO much better then any store bought chip brand and with this recipe you'll know exsactly what's going into it. If you are going to eat chips at all, make them at home!

Thanks for the share. The chips were delicious and easy to make. The biggest problem was my lack of willpower to refrain eating chips before finishing latter batches. I used a lil generic seasoning salt from F&E and the kids ate it all. I didn't have a mandolin cutter and instead used a peeler, it worked perfectly (just be careful). :)

Great basic recipe that allows for a lot of personal taste adjustments! However, without a mandolin slicer or some serious knife-slicing skills (which I lack), getting the potatoes paper-thin is a real challenge. I ended up using the vegetable peeler, but be aware that because the potatoes lose a lot of bulk during frying, the thinner peeler slices will end up like a handful of crumbs from the bottom of the potato chip bag. :-( Also, don't make the same mistake I did and be too hasty to pull them out of the fryer or they will be soggy. Be sure to let them cook until a very *visible* golden brown; in fact, better to go too long than too short IMO. You can always adjust the cooking times for the other batches. We'll be making these again as soon as I can find my mandolin! :-)

Excellent recipe...Use a mandolin slicer to slice the potatoes...Best little kitchen tool for slicing veggies paper thin...Peace

average.. maybe add some seasoning to them after.

Unbelievable!!! Who knew you could do that! I used PAM spray and lightly salted with Lawry's Seasoning afterwards. I made 2 batches--one I cut on my box grater, and the other I pulled out the slicer on my Kitchenaid. Without a doubt, the thinner slicer from the food processor were better. they were done in 3 min and light and crispy!

Not bad. Don't have a mandolin so my slices were uneven sizes, and I used red potatoes. Also found out my deep fryer was broken after the potatoes were prepped so I made them in a large pot on the stovetop. Just didn't taste spectacular to me though.

excellent! my kids were shocked how good these were! will be making again

Fun! I actually made these several times ages ago, and I forgot to review them. :) Instead of slicing the potatoes, I used my vegetable peeler to peel off slices. I then followed the rest of the recipe. They turned out awesome! Be sure to stir the slices a bit once you put them in the fryer so they don't clump up. Thanks for sharing, Almalou!

Excellent! Never a chip left. I use my $15 handheld mandolin to slice (from Kohls).

Great! I don't like them too crispy so I cut them with a regular kitchen knife rather than a mandolin or the food processor blade. I reserve the salt for right after frying and I use sea salt. Delicious!

Great tasting and relatively simple to make. Used sea salt for one batch and then some Williams-Sonoma French Fry Salt for some others (Southwest flavor).

This is a great recipe for chips..i use the side of a grader..which has three slots on the side..cuts them perfect...i dont soak them in water..i just slice and then fry them and serve them with ranch dressing...for dipping

very, very good -- had trouble keeping the first batch crisp while finishing the second batch, though.

just made these, served with french dip sandwiches for football day. OMG. very good! make sure you fry them a little longer then you think you need to, or they wont turn out crispy enough!

I love these chips! I did follow the recipe as written and would have changed one thing... the temperature of the oil. I sliced my potatoes paper thin on the mandolin and for some reason, when cooked at 365 degrees, some potatoes would brown and have the burnt effect before others finished cooking and were still white / slightly raw. I'm not sure of the solution for this except for maybe trying them at 350 degrees which I will do next time. Regardless... great tasting chips and I will use this recipe again and again. I used a steak seasoning and celery salt as a finish while they were right out of the oil and it was awesome!

Great recipe. I soaked the slices in salt water for 1 hour, then in a mixture of cider vinegar, balsamic vinegar, and pepper for another hour before drying and frying them. Also, I had to use a filet knife to slice the pieces (which worked GREAT).

I found this recipe for my son that's obsessed with potato chips and wanted to try making his own. He loves it.

WOW what a great recipe this is! I have never tried to make homemade potato chips and I must admit that after following the recipe to a 'T' these were consumed as fast as they came out of the fryer. Poor chips never stood a chance! Next time I will definitely try other seasonings/brine.... maybe seasalt and vinegar MMmmm....

Always good when you make it at home. So simple with just 3 ingredients. I like to bake mine instead of frying them to be a bit healthier. I also add some chipotle seasoning to spice them up. And to add an "EXTRA KICK" I add Manchego cheese on top. So good.

I have made these and they are to die for. Yes make an extra large batch and "if" you have too many store them in a brown paper bag.

Very good. The whole family loved them!

When I attended a Tupperware party, I won this gizmo that spiral cuts potatoes, so I finally used it with this recipe, and they were just like we get at O'Charley's! So good and so addictive. They weren't all super crispy, but kind of like french fries. Yummy. I used red potatoes. Cooking took longer than expected, nearly 5-10 minutes/batch. So we started eating dinner while the 3rd (final) batch fried to get them before they got icky. I'm wondering if sweet potatoes would work?? I got my picky little kids to eat potatoes, anyway. Of course I ate a lot more than they did, probably about 2 (red) potatoes worth!

This chips are WONDERFUL. My family NO LONGER wants store bought chips. So I spend about 3 hours a weekend, making enough chips to last for lunches the entire week.

Great. I soaked them in vegetable oil and cider vinegar. A little salt too. All good.

I've made these for years and they are always a hit. Some of the seasonings I've used have been malt vinegar, dill, and onion powder. My family also loves Johnny's seasoning salt and a bit of chili powder on them for a little cajun-like taste.

I really enjoyed these chips. Very easy to make and I especially like that it's a quick snack. Eat them while they're fresh/crispy; otherwise, it'll taste like a soggy chip...

good flavor, easy to make, but very time consuming.. One large potato is all you need for two people. These are not good cold.

One of the easiest 5 stars I've given. As we were eating dinner, I realized that I hadn't even touched my sloppy joe I was so concerned that if I stopped they would be eaten by everyone else. My husband and I never fry food, but we decided to make these once a week from now on.

I thought this was great - and so did my teenager. It took us a couple of tries to get it right but the slices turned out crispy - just like the thin potato chips you buy in the store. Be sure to keep them thin and cook until browned. They do stick to the plate a little, we just used a butter knife to pop them off.

Okay, I just finished cooking the first batch of thse, and they are absolutely amazing! I couldn't get them quite paper thin with my vegetable slicer (they are about the thickness of the cardboard used in cereal boxes, maybe even a little thicker), but they still came out crispy and very tasty. I have been cooling them on wire racks with a cookie sheet placed underneath to catch any stray oil, but so far there hasn't been much since most of it drains back into the deep fryer. I hope the rest of the family gets to try these as well - they are disappearing fast!

The chips were amazing! Even though I didn't slice them thin enough, a few more minutes in the frying pan cooked them thorougly. Next time, I think I'll try putting the potato chips in vinegar and I would add a little more salt, because I really like salt. :)

I've made this recipe since I was a child, and we never peeled them, just makes them more tasty.

I made these for the first time tonight, July, 17, 2014. I was always afraid to try home made because I could never cut the potatoes thin enough. I have an inexpensive mandolin that is perfectly suited for thin slicing. Once this was done the rest is easy! My husband raved and said they were as good as Lays! I know he was being kind, but I will take that compliment any time. I finally got to try the last batch I made because I never brought them out to him!

These chips are incredible Almalou and this is coming from someone who normally doesn't even eat potato chips! Trust me, you won't even need a dip for these tasty treats!

I've made these several times. I always use my food process to slice the potatoes with skin on. Much faster and more uniform slices. My favorite way to serve is hot out of the deep fryer with Lowery's Seasoned Salt. YUM!!!

these were delicious!!!!Definitely a keeper

These turned out pretty well, although I think my oil was too hot, because I had to cook them until they were pretty dark in order to get the middles crisp. I sliced them with a potato peeler, so they were really thin. It takes a lot longer to fry them all than I thought, even though each batch cooks fairly quickly, because it made a lot.

My suggestion for this recipe is to use a mandolin to get the thin cut on the potatoe, it worked great. Everything else went great.

After slicing the potatoes I sprinkled seasoning salt and put in the fryer. THE BEST...

This was awesome! I used some Morton's Hot Salt, so darn good!!!! We also melt cheese on some too.

So easy and turned out so good! My family loved them. The recipe kind of reminds me of Cape Cod brand chips more so than Lays, which is perfectly fine with me.

Thanks you.

These were great! Something so simple, and yet so delicious. I did not soak the chips, because I had some russet potatoes that were budding. I used my Kitchenaid Food Processor on the small slicer and these were perfect for me. I deep fried them in vegetable oil as that was what I had on hand. I have a Fry Daddy and I was singly putting these in one layer and frying them and it was taking forever. I decided to speed things up, by putting two layers in the oil. What I did was, the frying ladle that came with my Fry Daddy, I kept playing with the chips to make sure that they were separated and weren't clumping together. This worked perfectly, so I could fry up more chips per batch. As soon as I saw that they were turning color I removed them to let them drain. (I don't personally like darkened chips) I immediately sprinkled Mrs. Dash's Original Recipe over the chips as I cannot tolerate too much salt. These beat in gourmet chip that I have ever add. I love Kettle Chips and Cape Cod, and this even tastes better than those. I will never buy store bought chips again. Thank you so much for sharing such a simple and delicious recipe.

Great recipe simple I used a food processor and sea salt after so good!!

There good

This is an amazing recipe and tastes miraculous, I definitely recommend this recipe.

Awesome!! My son, Nash, has requested these yummy chips for his birthday dinner!!

Delicious...and so crispy. I used a vegetable peeler to get the potatoes paper thin. I added a little more salt than the recipe called for in my water and they were a tad too salty so beware. No need to add salt at the end either. We will definitely be making these again!

Fun thing to make with the kids on rainy days. Go to the popcorn section of your store and there are flavours like Sour Cream & Onion you can sprinkle on them. Home made flavoured chips YUM!

When each batch was finished cooking, I used Seasoned Salt and it tasted amazing, I also used some garlic salt on another batch and it also tasted great. Love these!

I love these potato chips, butI can't have the salt. What can i use besides the salt!! Good recipe!!

I boiled the chips in vinegar first for flavour

These were delicious. I seasoned with garlic salt and lowreys seasoning. I used vegetable oil and sliced by potato super thin with an awesome knife I got from Sweden.

Easy and yummy! Some of our potatoes were not sliced as thin as they "should" have been, but they were still yummy.

Not bad chips are pretty basic when it comes to cooking. The one review just seems petty they can't cut the potato thin so they left a bad review.

way way too salty I recommend cutting back the salt significantly. otherwise they fried up nicely

These are the best!!!!!!!!

Turned out good for my first time.