Making crispy, golden potato chips at home is easier than you think.
By soaking the sliced potatoes and frying them twice, you get a perfect, shatteringly crisp texture.
All you need are potatoes, oil, a heavy pot, and a little patience.
Why This Works
- Soaking in cold water pulls out surface starch, preventing chips from sticking and helping them fry up crisp instead of gummy.
- Double frying: a low-temperature first fry (325°F [163°C]) cooks the potato without browning, then a high-temperature second fry (375°F [190°C]) drives off remaining moisture to create a shattering texture.
- Thin, even slices (about 1/16 inch [1.5 mm]) ensure every chip cooks at the same rate, avoiding a mix of burnt and underdone pieces.
- Drying the slices completely before frying stops dangerous oil splatter and allows the chips to crisp rather than steam.
- Seasoning while hot lets the salt cling to the chips’ surface, so every bite is perfectly seasoned.
What You Need
- Mandoline or very sharp knife
- Large bowl
- Clean kitchen towels or paper towels
- Heavy-bottomed pot or Dutch oven (at least 4-quart [3.8 L])
- Deep-fry or candy thermometer
- Spider strainer or slotted spoon
- Baking sheet lined with paper towels
Ingredients
- 1 1/2 pounds [680 g] russet potatoes, scrubbed
- About 2 quarts [1.9 L] vegetable or peanut oil, for deep frying
- 1 tablespoon [15 g] flaky sea salt, or to taste
Instructions
- Slice the potatoes. Using a mandoline set to 1/16 inch [1.5 mm] or a very sharp knife, slice the potatoes as evenly as possible. You want slices thin enough to be translucent when held to the light but not so thin they fall apart. Leave the skin on for a rustic look or peel first if you prefer.
- Soak and rinse. Place the potato slices in a large bowl of cold water. Swish them around, then drain and refill with fresh cold water. Let them soak for at least 30 minutes, or up to 2 hours. This removes excess starch.
- Dry thoroughly. Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat them completely dry, top and bottom. Any remaining water will cause the oil to spatter violently and prevent crisping.
- Heat the oil for the first fry. Pour oil into a heavy pot to a depth of about 2 inches [5 cm]. Attach a deep-fry thermometer and heat over medium-high until the oil reaches 325°F [163°C]. Never leave hot oil unattended; keep a lid nearby.
- First fry. Working in small batches, carefully add a handful of dried potato slices to the oil. Do not overcrowd—too many slices will drop the temperature. Fry for 3 to 4 minutes, gently stirring once or twice, until the slices are just starting to turn pale gold at the edges but still mostly white. They will not be crisp yet.
- Drain and cool. Use a spider strainer to transfer the par-fried chips to a paper towel-lined baking sheet. Spread them out in a single layer. Let them cool and rest while you bring the oil temperature up. They can sit for up to 30 minutes.
- Heat oil for the second fry. Increase the heat to bring the oil to 375°F [190°C]. Keep a close eye on the thermometer; do not let the oil exceed 375°F [190°C].
- Second fry until golden. Again working in small batches, return the cooled chips to the hot oil. Fry for 1 to 2 minutes, stirring constantly, until they turn a deep golden brown and the bubbling subsides—a sign that most moisture has evaporated. They will crisp as they drain.
- Season and serve. Immediately transfer the finished chips to fresh paper towels. Sprinkle generously with flaky sea salt while they are still hot. Let them cool for just a minute, then serve. They are best eaten the same day.
Tips for the Best Results
- Use starchy russet potatoes; waxy varieties like red potatoes won’t get as crisp.
- Test one slice first to check oil temperature and timing.
- Keep batches small; about a single layer’s worth of slices per fry.
- Salt right after the second fry so it sticks; flaky salt gives the best crunch and flavor.
- If you’re frying multiple batches, keep finished chips warm in a 200°F [93°C] oven on a wire rack while you finish.
- A candy thermometer clipped to the pot is the most reliable way to maintain correct oil temperature.
Troubleshooting
Chips came out soggy
The slices were likely not dry enough before frying, or the oil temperature dropped too low during frying. Make sure to pat slices completely dry and fry in small batches, letting the oil return to temperature between batches.
Chips are oily
The oil was too cool during the second fry, so the chips absorbed oil instead of crisping. Wait until the oil is a steady 375°F [190°C] before adding chips, and don’t overcrowd.
Chips burned before becoming crisp
The oil was too hot, or the slices were too thin. Use a thermometer and aim for 1/16-inch [1.5 mm] thickness.
Storing and Re-Crisping
Cool any leftover chips completely to room temperature within 2 hours before storing. Store them in an airtight container at room temperature for up to 3 days. To re-crisp, spread them in a single layer on a baking sheet and warm in a 350°F [177°C] oven for 2 to 3 minutes. Do not microwave; they will turn chewy.
Variations to Try
- Salt and vinegar: After frying, toss chips with a light mist of white vinegar and a sprinkle of fine salt.
- Barbecue: Mix smoked paprika, brown sugar, garlic powder, and a pinch of cayenne; dust over hot chips.
- Garlic and herb: Combine dried parsley, garlic powder, and a little onion powder; toss with chips right out of the oil.
- Spicy chili: Use a blend of ancho chili powder, cumin, and a touch of lime zest.
- Truffle and parmesan: Drizzle a tiny amount of truffle oil and toss with finely grated Parmesan cheese and salt.
Frequently Asked Questions
Do I really need a mandoline?
A mandoline makes it easy to get uniform, paper-thin slices, but a sharp chef’s knife and a steady hand work too. Just take your time and aim for slices about 1/16 inch [1.5 mm] thick.
Can I use a different type of potato?
Russets are ideal because their high starch content yields the crispiest chips. Yukon Golds can work but will be slightly less crunchy and more buttery in flavor. Avoid waxy potatoes like red or new potatoes.
Why double fry? Can’t I just fry once at 375°F [190°C]?
A single high-temperature fry tends to burn the outside before the inside is cooked through. The low-temperature first fry gently cooks the potato, and the second fry removes remaining moisture for a crisp, light texture.
How do I know when the chips are done in the second fry?
Look for a deep golden color and listen for the bubbling to slow down dramatically. The chips will also feel stiff when lifted with the spider. They will continue to crisp as they drain.
Can I reuse the frying oil?
Yes. Let the oil cool completely, then strain it through a fine-mesh sieve or cheesecloth into a clean container. Store in a cool, dark place and use it for frying again within a few weeks. Discard if it smells off or becomes dark.
Why are my chips sticking together during frying?
This happens if the slices weren’t soaked long enough or weren’t dried properly. Soaking removes surface starch, and drying prevents clumping. Also, add slices to the oil one at a time to keep them separate.