Chip Crispy Crunchy Snack (Printable Version)

Thinly sliced potatoes fried golden and seasoned for a crunchy, flavorful snack that's quick to make.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed (approximately 28 oz)

→ Frying

02 - 4 cups vegetable oil (for frying)

→ Seasoning

03 - 1 teaspoon fine sea salt
04 - ½ teaspoon freshly ground black pepper
05 - Optional: ½ teaspoon smoked paprika or garlic powder

# How to Make It:

01 - Using a mandoline slicer or sharp knife, cut potatoes into very thin 1/16-inch rounds.
02 - Submerge potato slices in a bowl of cold water and soak for 10 minutes to remove excess starch.
03 - Drain and rinse slices, then pat dry thoroughly with clean kitchen towels.
04 - Heat vegetable oil in a deep pot or fryer to 350°F.
05 - Fry potatoes in batches for 2 to 3 minutes, turning occasionally, until golden and crisp.
06 - Remove chips with a slotted spoon and place on paper towels to drain excess oil.
07 - While still hot, season chips with sea salt, black pepper, and optional spices as desired.
08 - Allow chips to cool slightly before serving.

# Expert Insights:

01 -
  • They shatter between your teeth in the best possible way, with zero greasiness if you get the timing right.
  • You can make them in under an hour with just a few potatoes and basic pantry staples.
  • Homemade beats store-bought every single time, and people will assume you've gone professional.
02 -
  • Oil temperature is everything—too cool and they absorb oil and turn limp, too hot and they burn before the inside cooks through.
  • The cold water soak genuinely changes the outcome, removing starch that prevents crispiness no matter how perfect everything else is.
  • Freshness matters more than anything else; these taste best eaten within an hour but stay decent for two days in an airtight container if you absolutely must wait.
03 -
  • A cooking thermometer is the single best investment you can make for this recipe—it removes all the guesswork and ensures consistent results every time.
  • If you're worried about mess, use a slotted spoon with holes rather than a skimmer, which lets oil drain right back into the pot instead of pooling on your chips.

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