We’ve all got a vice. Something we go to the cupboard for, in hopes of finding, grabbing, and munching down on. Mine is potato chips. Ruffles to be exact. And kettle chips. I love those suckers! So when my husband wanted Philly cheesesteaks for dinner last week, and I asked him what he wanted on the side, I all too quickly jumped for joy when he said, “Let’s try some homemade potato chips. You up for the challenge?” Ummm….YES!

Potato chips are a pretty easy concept, right? Peel and slice the potatoes, then fry them, right? Yeah, pretty much. But there are a few key steps to make sure to get in there, too!


I have a Kitchen Aid, so it makes this process a bit easier. I use the slicing attachment, as you see above, to slice the potatoes after they are peeled and rinsed. Then I rinse them.


You’ll notice the potatoes, after you slice them, will start to turn a little pink, getting discolored and looking unappetizing, lol. That’s all the sugary starch from the potato coming to surface. You want to rinse that off. And rinse GOOD! Fill the bowl you used to catch the potato slices with water, you’ll see it start to cloud as you use your hand to swish through the potato slices. Drain the water, and repeat, until the water is clear.

Once the water is clear, drain the water, and press the potatoes against the sides of the bowl to squeeze out any excess water as best you can.


I use a salad spinner! Makes draining the water easier when rinsing the chips, and then you can spin it a few times to get them dry!

Next, use paper towels, or a kitchen towel, and put a single layer of chips on half the towel, like this…


Fold the other half of the towel over the top of the chips, and press to get them even more dry. Trust me, this truly does help. As you finish each batch, toss them into a clean, dry bowl.


Using a deep pot, pour oil in until you have about 1 1/2 inches of oil in the pot. I prefer cast iron, because the temperature is easier to regulate. Clip a cooking thermometer to the side of the pot, and heat oil to 350 degrees. Leave the thermometer clipped to the side of the pan while cooking. Once oil is heated to 350, put about 1 cup of the sliced chips into the pot, using a slotted spoon to separate them.


Let cook for about 5 minutes, using the slotted spoon to separate chips every so often. At five minutes, use slotted spoon to take chips out of oil and put in a bowl lined with paper towels. Sprinkle some salt on the fresh chips, and toss to coat. Allow oil to return to 350 degrees before putting next batch of chips in. Sprinkle a little more salt on each fresh batch of chips that you add to the bowl, and toss to coat.


It is important that you let the oil get back up to 350 degrees between each batch of chips! You will notice the drastic drop in temperature by the time you pull the first batch of chips out. If you were to immediately put in the next batch of chips, it would take twice as long to cook them through, and they would be grease logged. Ewww!

Voila! You’ve made homemade potato chips!





1 Russet Potato per person

Avocado Oil (preferred) or Canola Oil

Pink Himalayan Salt or Sea Salt, to taste


Peel, slice, and thoroughly rinse potatoes. Press dry with paper towels or kitchen towel.

Pour oil into deep pot until there is about 1 1/2 inches of oil in the pot. Heat to 350 degrees.

Place 1 cup of raw chips into oil, using a slotted spoon to separate the chips. Fry for 5 minutes, continuing to occasionally separate with slotted spoon.

Using slotted spoon, remove chips from oil, and place in a paper towel lined bowl. Immediately sprinkle salt on the chips, and toss to coat.

Let oil return to 350 degrees before frying each batch. Sprinkle each fresh batch of chips with salt and toss.