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The Ultimate Crispy Homemade Potato Chips: Air Fryer, Baked, and Shallow Fry Options

A tall stack of golden, crispy homemade potato chips seasoned with spices, served on a small white plate.
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Make the crispiest, golden homemade potato chips right in your kitchen using your preferred method: air fryer, oven-baked, or shallow frying. This easy chip recipe delivers a satisfying crunch every time.

Ingredients

Scale
  • 3 large Russet or Yukon Gold potatoes, thinly sliced
  • 2 tablespoons olive oil (for frying methods)
  • 1 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon paprika (optional)

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. Use a mandoline slicer or a sharp knife to slice the potatoes as thinly as possible, aiming for uniform thickness for even cooking.
  2. Soak the slices: Place the thinly sliced potatoes in a large bowl of ice-cold water for at least 30 minutes. This removes excess starch, which helps achieve a crispier result.
  3. Dry thoroughly: Drain the potatoes and rinse them under cold water. Spread the slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Moisture prevents crisping.
  4. Season: In a clean bowl, toss the dry potato slices with olive oil (if using the frying or baking methods). Add salt, garlic powder, and paprika, tossing gently to coat evenly.
  5. Choose your cooking method:
  6. For Air Fryer Potato Chips: Preheat your air fryer to 350°F (175°C). Arrange the seasoned slices in a single layer in the air fryer basket, working in batches. Cook for 12 to 18 minutes, shaking the basket every 5 minutes, until golden brown and crunchy.
  7. For Oven Baked Chips Recipe: Preheat your oven to 400°F (200°C). Arrange the slices in a single layer on baking sheets lined with parchment paper. Bake for 15 to 20 minutes, flipping halfway through, until edges are brown and chips are crisp.
  8. For Shallow Frying (Classic Potato Chips): Heat about 1 inch of oil in a heavy-bottomed pot or deep skillet to 325°F (160°C). Fry small batches of chips for 3 to 5 minutes, turning occasionally, until golden blonde. Do not overcrowd the pan.
  9. Drain and finish: Remove the cooked chips from the oil or air fryer/oven. Immediately place them on a wire rack set over paper towels to drain excess oil. Sprinkle with extra salt immediately while they are hot.
  10. Serve immediately for the best crunchy snack recipes experience.

Notes

  • For the best crunch, ensure your potato slices are uniformly thin. A mandoline slicer is recommended for this easy chip recipe.
  • If you prefer a healthier potato chips option, skip the oil and use a light spray of cooking oil before baking or air frying.
  • These homemade snacks are best eaten the day they are made.

Nutrition

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