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Perfectly Crispy Homemade Potato Chips (Fried, Baked, and Air Fryer Methods)

A mound of golden, wavy homemade potato chips seasoned with salt piled high on a white plate.
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Learn how to make shatteringly crunchy homemade potato chips using three simple methods: classic deep frying, oven baking for a healthier option, or using your air fryer. Get the foolproof technique for thin slicing and achieving maximum crispiness every time.

Ingredients

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  • 3 large Russet potatoes
  • Vegetable oil, for frying (if using the frying method)
  • 1 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon garlic powder (optional seasoning)
  • 1/4 teaspoon paprika (optional seasoning)

Instructions

  1. Prepare the potatoes: Wash and peel the potatoes if desired. Use a mandoline slicer or a very sharp knife to slice the potatoes as thinly as possible, aiming for uniform thickness for even cooking.
  2. Remove starch: Place the thin potato slices into a large bowl and cover completely with cold water. Let the slices soak for at least 30 minutes, or up to 2 hours, changing the water once if possible. This step removes excess starch, which is key for crispiness.
  3. Dry thoroughly: Drain the potatoes completely. Lay the slices out in a single layer on several layers of paper towels or a clean kitchen towel. Pat them completely dry. Moisture prevents crisping.
  4. Choose your method: Decide whether you will fry, bake, or air fry the chips.
  5. Frying Method (Classic Crunchy Snacks): Heat 2 inches of vegetable oil in a heavy-bottomed pot to 325°F (160°C). Working in small batches, carefully add the potato slices to the hot oil. Fry for 4 to 6 minutes, stirring occasionally, until they are golden brown and stop bubbling vigorously. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  6. Oven Baked Method (Healthy Chip Alternatives): Preheat your oven to 375°F (190°C). Toss the dried potato slices with 1 tablespoon of oil (if you are not strictly avoiding oil). Arrange the slices in a single layer on baking sheets lined with parchment paper. Bake for 15 to 20 minutes, flipping halfway through, until edges are brown and crisp. Watch closely to prevent burning.
  7. Air Fryer Method (Guilt Free Crispy Snacks): Preheat your air fryer to 350°F (175°C). Lightly toss the dried slices with 1 teaspoon of oil. Place the chips in a single layer in the air fryer basket; you will need to work in batches. Air fry for 10 to 15 minutes, shaking the basket every 5 minutes, until they are golden and crunchy.
  8. Season immediately: While the chips are still hot, transfer them to a large bowl. Sprinkle evenly with sea salt and any other desired seasonings, like garlic powder or paprika. Toss gently to coat.
  9. Serve: Serve your homemade potato chips immediately for the best texture.

Notes

  • For the crispiest results, use a mandoline to achieve paper-thin, even slices.
  • If you want a copycat flavor similar to classic store-bought chips, use fine salt only; avoid coarse salt.
  • If you are aiming for a low-fat option, the air fryer method provides the best balance of texture and reduced oil.

Nutrition

Find it online: https://cookingbyjade.com/potato-chips-3-paths-to-shocking-crunch/