Print

Ultimate 3-Way Crispy Homemade Potato Chips: Oven Baked, Air Fryer, and Classic Fried

Close-up of a white bowl overflowing with golden, crispy homemade potato chips, backlit by a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the crispiest, golden homemade potato chips using three methods: deep frying, oven baking, or air frying. This recipe provides a satisfying, crunchy snack that beats store-bought versions.

Ingredients

Scale
  • 3 large Russet potatoes (best potatoes for chips)
  • 1 tablespoon white vinegar (for soaking)
  • Oil for frying (if using classic method, enough for 2 inches depth)
  • 1 tablespoon olive oil (for oven baking)
  • 1 teaspoon olive oil or cooking spray (for air fryer)
  • 1 teaspoon fine sea salt (or to taste)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. Do not peel them for a rustic texture. Slice the potatoes very thinly, aiming for 1/16 inch thickness, using a mandoline slicer for uniformity.
  2. Soak the slices: Place the potato slices into a large bowl of cold water mixed with the white vinegar. Let them soak for at least 30 minutes to remove excess starch. This step is key for crispy potato chips.
  3. Dry thoroughly: Drain the slices and rinse them under cold water until the water runs clear. Spread the slices in a single layer on clean kitchen towels or paper towels. Press firmly to remove as much moisture as possible. They must be completely dry before cooking.
  4. Choose your method:
  5. Classic Fried Chips: Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the chips in small batches, stirring occasionally, until golden brown and crisp, about 3 to 5 minutes. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  6. Oven Baked Chips: Preheat your oven to 400°F (200°C). Toss the dry slices with 1 tablespoon of olive oil, salt, garlic powder, and paprika. Spread them in a single layer on baking sheets lined with parchment paper. Bake for 15 to 20 minutes, flipping halfway, until golden and crisp. Watch closely to prevent burning.
  7. Air Fryer Potato Chips: Preheat the air fryer to 375°F (190°C). Lightly toss the seasoned slices with just enough oil or cooking spray to coat lightly. Cook in a single layer (work in batches) for 10 to 15 minutes, shaking the basket every 5 minutes, until they achieve a light golden color and crunch.
  8. Season immediately: While the chips are still hot from any method, transfer them to a large bowl and sprinkle with additional salt if needed. Toss gently to coat evenly.
  9. Serve: Serve your crunchy homemade snacks immediately for the best texture.

Notes

  • For the best results when baking or air frying, ensure your potato slices are uniform in thickness. A mandoline is highly recommended for achieving thin cut potatoes.
  • If you want a guilt free chips version, use the air fryer method and use cooking spray instead of oil.
  • Store cooled, leftover chips in an airtight container at room temperature for up to two days, though the crunch is best right away.

Nutrition

Find it online: https://gourmetgaze.com/crispy-homemade-potato-chips-recipe/