Side Dishes

Homemade Potato Chips

Name: Homemade Potato Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large potatoes (peeled and thinly sliced); 200 ml vegetable oil (for deep frying); as needed Water (cold, for rinsing); as needed Ice (for shock cooling); 1.5 tbsp ( 8 gr ) garlic powder; 2 tsp ( 5 gr ) paprika; 1/2 tsp ( 3 gr ) salt

Incredibly crunchy, light, and flavor-packed homemade potato chips tossed in a savory garlic-paprika spice mix. A quick parboil and ice bath deliver the ultimate glass-like crunch.

Prep: 15 min
Cooking: 15 min
Total: 30 min
Yield: 4 servings
Difficulty: Easy 👌

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Ingredients & steps

14 steps · 4 stages · 30 min total

Ingredients

4 servings

Potato Chips

2 large potatoes, peeled and thinly sliced
200 ml vegetable oil, for deep frying
as needed Water, cold, for rinsing
as needed Ice, for shock cooling

Garlic Paprika Seasoning

1.5 tbsp ( 8 gr ) garlic powder
2 tsp ( 5 gr ) paprika
1/2 tsp ( 3 gr ) salt

Utensils

Vegetable peeler or mandoline slicer
Spider strainer / skimmer
Large mixing bowls
Deep skillet or frying pan
Clean kitchen towels or paper towels
Paper towel-lined wire rack

Instructions

1Wash and peel the potatoes thoroughly.
2Using a vegetable peeler or mandoline slicer, slice the potatoes into paper-thin, uniform rounds.
3Submerge the potato slices in a large bowl of cold water and stir gently to remove excess starch. Drain well. (If time allows, change the cold water once to clear out additional starch.)

Prep: 15 min
Cooking: 15 min
Total: 30 min
Yield: 4 servings
Difficulty: Easy 👌

Ingredients

Potato Chips

2 large potatoes, peeled and thinly sliced
200 ml vegetable oil, for deep frying
as needed Water, cold, for rinsing
as needed Ice, for shock cooling

Garlic Paprika Seasoning

1.5 tbsp ( 8 gr ) garlic powder
2 tsp ( 5 gr ) paprika
1/2 tsp ( 3 gr ) salt

Utensils

Vegetable peeler or mandoline slicer · Spider strainer / skimmer · Large mixing bowls · Deep skillet or frying pan · Clean kitchen towels or paper towels · Paper towel-lined wire rack

Instructions

Slice and Starch Rinse

Wash and peel the potatoes thoroughly.
Using a vegetable peeler or mandoline slicer, slice the potatoes into paper-thin, uniform rounds.
Submerge the potato slices in a large bowl of cold water and stir gently to remove excess starch. Drain well. (If time allows, change the cold water once to clear out additional starch.)

Blanch, Shock, and Dry

Bring a large pot of water to a rolling boil. Carefully add the potato slices and parboil for 1 to 2 minutes.
Using a spider strainer, immediately transfer the blanched potato slices from boiling water directly into a bowl filled with ice water.
Drain the chilled slices thoroughly. Spread them out in a single layer over a clean kitchen towel or paper towels and pat until completely dry. (Ensuring no water droplets remain prevents hot oil splatters during frying.)

Fry the Chips

Heat 200 ml of vegetable oil in a skillet or deep pan to roughly 170°C (340°F).
Add the dry potato slices in small batches to avoid overcrowding and keeping the oil hot.
Fry until the chips turn light, golden, and crispy.
Lift the chips out with a spider strainer and place them onto a paper towel-lined tray to drain off excess oil.

Mix Seasoning & Toss

In a small bowl, whisk together 1.5 tablespoons garlic powder, 2 teaspoons paprika, and 1/2 teaspoon salt until evenly combined.
While the chips are still hot from frying, transfer them to a large bowl.
Dust the seasoning mix over the hot chips and gently toss until every chip is evenly coated.
Serve immediately alongside ketchup or your favorite dip.

Tips

Slice as thin and uniform as possible—a standard Y-peeler works wonderfully if you don't own a mandoline.
Make sure potato slices are thoroughly dried on paper towels before frying to keep the oil hot and avoid splattering.
Season the potato chips immediately after frying while the residual surface oil helps the spice blend adhere.