How to Make Crispy Homemade Potato Chips in a Deep Fryer

How to Make How to Make Crispy Homemade Potato Chips in a Deep Fryer

1. 1

   Step 1: Slice potatoes ultrathin

   Wash and (optional) peel the potatoes. Using a mandoline set as thin as it will go (aim for ~1–1.5 mm / 1/16 inch) slice the potatoes into even, ultrathin rounds; if you don't have a mandoline, use the thinnest blade on a sharp chef's knife and steady, consistent motion.

   For this step

   • 3 mediumRusset potatoes
   
2. 2

   Step 2: Rinse and soak to remove starch

   Place the slices into a large bowl or container of ice water and add the distilled white vinegar; stir briefly and let soak for 20–30 minutes. The cold soak and vinegar help draw out surface starch (for crisper chips) and prevent early browning.

   For this step

   • 4 cupsIce water
   • 2 tablespoonsDistilled white vinegar
   
3. 3

   Step 3: Dry the slices completely

   Drain the slices and rinse under cold running water until the water runs clear, then spread in a single layer on clean kitchen towels or use a salad spinner to remove excess water. Pat thoroughly and let rest on a rack or towel for 8–10 minutes to ensure the surfaces are bone-dry — any moisture will cause oil spatter and soggy chips.
   
4. 4

   Step 4: Heat the oil to 350–375°F (175–190°C)

   Fill your deep fryer or a heavy pot with neutral oil to the recommended fill level (do not overfill) and heat to 350–375°F (175–190°C). Use a thermometer if your fryer doesn’t have a control; steady temperature is key — too cool and chips absorb oil, too hot and they brown before crisping.

   For this step

   • 6 cupsNeutral frying oil (canola, peanut or vegetable)
5. 5

   Step 5: Fry in small batches until golden and crisp

   Working in small batches (avoid crowding), gently add a single layer of potato slices to the hot oil and fry for about 1–3 minutes, stirring gently or agitating the basket to prevent sticking. Remove when a deep golden color is reached and the slices are rigid, drain on a wire rack or paper towels, and immediately sprinkle with kosher salt while still hot so it adheres.

   For this step

   • 1 1/2 teaspoonsKosher salt
   
6. 6

   Step 6: Cool and finish with seasonings

   Let the chips cool completely on a rack; they will crisp further as they cool. If desired, toss or dust with smoked paprika and freshly ground black pepper (or other seasonings) for extra flavor, then serve fresh for best texture.

   For this step

   • 1 teaspoonSmoked paprika (optional)
   • 1/2 teaspoonFreshly ground black pepper (optional)
   

1. Wash and (optional) peel the potatoes. Using a mandoline set as thin as it will go (aim for ~1–1.5 mm / 1/16 inch) slice the potatoes into even, ultrathin rounds; if you don't have a mandoline, use the thinnest blade on a sharp chef's knife and steady, consistent motion.
2. Place the slices into a large bowl or container of ice water and add the distilled white vinegar; stir briefly and let soak for 20–30 minutes. The cold soak and vinegar help draw out surface starch (for crisper chips) and prevent early browning.
3. Drain the slices and rinse under cold running water until the water runs clear, then spread in a single layer on clean kitchen towels or use a salad spinner to remove excess water. Pat thoroughly and let rest on a rack or towel for 8–10 minutes to ensure the surfaces are bone-dry — any moisture will cause oil spatter and soggy chips.
4. Fill your deep fryer or a heavy pot with neutral oil to the recommended fill level (do not overfill) and heat to 350–375°F (175–190°C). Use a thermometer if your fryer doesn’t have a control; steady temperature is key — too cool and chips absorb oil, too hot and they brown before crisping.
5. Working in small batches (avoid crowding), gently add a single layer of potato slices to the hot oil and fry for about 1–3 minutes, stirring gently or agitating the basket to prevent sticking. Remove when a deep golden color is reached and the slices are rigid, drain on a wire rack or paper towels, and immediately sprinkle with kosher salt while still hot so it adheres.
6. Let the chips cool completely on a rack; they will crisp further as they cool. If desired, toss or dust with smoked paprika and freshly ground black pepper (or other seasonings) for extra flavor, then serve fresh for best texture.