How to Make Potato Chips

by Irvin on November 14, 2013 · 19 comments

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How to make potato chips. Photo and recipe by Irvin Lin of Eat the Love.

“I have an idea. Maybe we should make homemade potato chips. Once you taste them, all other potato chips from bags will taste like poor imitations of the real thing and you’ll eat less of the inferior versions that we buy at the store.” I said this in jest as my partner AJ was complaining about how many potato chips he ate on a daily basis. He thought about it, and said it SOUNDED like a good idea, but in reality he doubted that he would stop eating potato chips from the bag. I set about seeing if I could prove him wrong by coming up with the easiest method on how to make potato chips EVER.(Jump directly to the recipe.)

It turns out that there are numerous ways to make potato chips online. You can bake them. You can fry them. You can even microwave them. Most of them required using a fancy mandoline (which, for those who do not know, is not a musical instrument played by Italian men in the mid 1800s but rather a kitchen slicing contraption) but I did not own this piece of equipment. In fact, years ago I acquired a cheap version of one, and my one failed attempt at using it resulted in a scar that I still have on my middle right finger. I’ve since stuck to using a sharp chef knife and I’m here to tell you that you don’t need a fancy cutting machine to make potato chips.

Homemade potato chips. Photo and recipe by Irvin Lin of Eat the Love.

I do, however, prefer to have my potato chips fried and not microwaved or baked. I’ve made baked potato chips before and they seemed more fuss and work than it was worth. Slicing, oiling, baking, flipping. Microwaving seemed easier, but the individual flipping of the potatoes and the fact that my microwave isn’t that large (if I’m going to go the trouble of making potato chips, it better be copious amounts of them) ruled it out. Plus really, deep frying vs microwaving? Which one is going to taste better? No contest.

These are homemade potato chips. Photo and recipe by Irvin Lin of Eat the Love.

Of course, most recipes out there also make deep frying potato chips super fussy. Slice the potatoes, pat them dry, use a frying thermometer, maintain the temperature at 350˚F. Talk about persnickety! I had leftover deep fry oil from the French fries I made with my mussels and that had me thinking why can’t I use the same method to make potato chips. Turns out the cold oil method works just as well for chips as it does with fries!

The easiest homemade potato chips ever. Photo and recipe by Irvin Lin of Eat the Love.

In the end I’m not sure AJ will be eating less potato chips or more potato chips with this experiments. My fear is that he’ll be eating more, especially with how insanely easy it is to make them homemade. Basically it’s fresh potato chips in 15 minutes. This could be a problem.

For more potato chip recipes around the web, check out:
Chocolate Moosey’s Salt and Vinegar Potato Chips
Rachel Cooks’ Microwaved Sweet Potato Chips
Oh My Veggies’ Garlic Rosemary Baked Sweet Potato Chips
Food for my Family’s Baked Homemade Potato Chips
Just a Taste’s Homemade Barbecue Potato Chips

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{ 14 comments… read them below or add one }

Ahu November 14, 2013 at 5:47 am

Yum! This looks dangerously easy – I may have to pretend I didn’t see it!


Sarah @ My Green Apron November 14, 2013 at 10:47 am

Just curious, why do you put the potatoes in before the oil is hot? They look fantastic!


Irvin November 15, 2013 at 1:14 am

There a couple of reasons why. As the oil heats up, it cooks the the potatoes first, allowing them to soften. Then as it reaches the boiling point, it starts to crisp the potatoes. Doing this regulates the cooking, ensuring the potatoes turn crisp and are cooked fully without burning or being raw on the inside but overdone on the outside.

More importantly (at least to me) is that it’s way easier to do, and you don’t have to worry about splattering as you drop the wet and starchy sliced potatoes into a vat of boiling hot oil that will sure to explode onto your hand as you do it!


Margie MacKenzie November 14, 2013 at 11:22 am

I received a really nifty handheld OXO mandolin at Camp Blogaway and it makes slicing onions and potatoes so easy. I have no excuse not to make these chips now. Thanks!


Belinda @zomppa November 14, 2013 at 4:15 pm

I’m totally impressed. Only danger is thatI would have zero self control with these.


Nicole November 15, 2013 at 12:52 pm

These look fantastic! And now I know what with my leftover oil after I make the french fries 😉


Bubble Gum November 16, 2013 at 12:39 pm

This is awesome im going to try making them today!


Annie November 18, 2013 at 1:29 pm

You’re an evil genius. That’s all I can say.


Tara November 18, 2013 at 1:53 pm

These look fantastic. Just so that I was in a daze and tried to grab it off the screen. My uncle used to make me “fresh chips” every time I used to go over. Made me a chubby child and the biggest reason i’d go visit him. I’m going to make these and re-live those chubby child days! Thanks!


[email protected] November 22, 2013 at 11:48 am

I love this method!! Makes so much sense! I’m having a “duh” moment… 🙂


Barbara @ Barbara Bakes November 22, 2013 at 6:49 pm

Yukon Golds is the secret – who knew!


nt.lal July 1, 2016 at 6:39 am

Very nice


tibbs August 12, 2016 at 1:22 pm

It’s stated in directions to place potato slices in room temp oil, then bring oil up to a boil. Major misconception here, oil does boil at normal deep frying temperatures. I personally know this as I spent a 41 year career with the leading US snack food company as a snack food fryer operator. Additionally , if food is put into oil too low below the optimal fry temperature, the food will start to absorb oil and become overly oil-soaked. Deep frying home foods is no different than on a commercial level, the concept and processes are identical other than the scale of the operation.


tibbs August 14, 2016 at 4:17 pm

Edit to my original post,. Should have been stated that the “oil does NOT boil at normal deep frying temperatures”. I did not review post adequately before submitting, resulting in a single important word omission.


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