If you love snacking on potato chips but want to try making them at home, you’re in luck! Homemade potato chips are surprisingly easy to make, and they taste so much better than the store-bought variety. With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch of crispy, crunchy potato chips that are sure to satisfy your snack cravings. In this article, we’ll go over how to make potato chips at home, step by step, so you can enjoy this delicious snack anytime you want. So let’s get started!
What are Potato Chips
Potato chips are thin slices of potato that have been deep-fried or baked until crisp. They are a popular snack food commonly known as crisps. Potato chips are usually seasoned with salt and spices and come in a variety of flavors such as barbecue, sour cream and onion, salt and vinegar, and chili.
Potato chips were invented in 1853 by George Crum, a chef at a restaurant called Moon’s Lake House in Saratoga Springs, New York. Crum created the chips by slicing and frying thin pieces of potato when a customer complained that Crum’s fried potatoes were too thick and soggy.
The customer loved the thin, crispy potatoes, and potato chips were born. Potato chips have since become one of the most popular snack foods in the world.
Potato chips
How to make potato chips at home – The best ways
Making potato chips at home is a fun and easy process that requires just a few key ingredients and some basic equipment. Here are the ways to follow to make the best potato chips at home:
How to make potato chips in the air fryer
Making potato chips in an air fryer is another healthier alternative to traditional fried potato chips. Here are the steps to follow to make potato chips in an air fryer:
Wash and peel the potatoes. Russet potatoes work well for making chips. Peel the potatoes and slice them into very thin slices, about 1/8 of an inch thick.
Soak the potato slices in cold water for 30 minutes. This removes the excess starch and prevents the chips from getting too dark. Drain the slices and pat dry with a towel.
Toss the potato slices in oil and season with salt. You can also sprinkle with other herbs and spices like rosemary, garlic powder, or chili powder for extra flavor. Use about 1 tablespoon of oil for every cup of potato slices. Toss well to coat evenly.
Spray the air fryer basket with cooking spray. This will prevent the chips from sticking to the basket. Place the potato slices in a single layer in the basket, being careful not to overlap them.
Cook at 400 F for 10-15 minutes, shaking the basket once during cooking. Check on the chips starting at 10 minutes. The exact time will depend on how thick your potato slices are. Cook until the chips are light brown and crisp.
Remove the basket and toss the chips again. Then continue cooking until crisp to your liking. The chips will continue to crisp up a bit after removing from the air fryer.
Season the chips again with salt to taste as soon as you remove them from the air fryer. Enjoy your homemade air-fried potato chips immediately!
Make batches in succession if needed and do not overcrowd the air fryer basket. Give the basket a quick spray with more cooking spray between batches.
Experiment with different potatoes and seasonings to make the perfect chip for you. Have fun and enjoy your crispy air-fried potato chips!
Making potato chips
How to make potato chips in the oven
Making potato chips in the oven is another healthy alternative to traditional fried potato chips. Here are the steps to follow to make potato chips in the oven:
Preheat the oven to 400°F and line 2-3 baking sheets with parchment paper. Set aside.
Wash and peel the potatoes. Russet potatoes are starchy and make great crunchy chips. Peel and slice the potatoes into very thin slices, about 1/8 inch thick. Soak in cold water for 30 minutes then drain and pat dry with a towel.
Toss the potato slices in oil and season with salt. You can also add other herbs and spices such as rosemary, chili powder, or paprika. Use 1-2 tablespoons of oil for every cup of potato slices. Toss well to coat evenly.
Arrange the potato slices in a single layer on the prepared baking sheets, not overlapping. For extra crispy chips, make sure not to crowd the sheets.
Bake for 10 minutes, then remove the sheets and flip each chip over. Continue baking until the chips are light brown and crisp, about 10-15 minutes total. The exact time will depend on how thick you cut the potatoes.
Remove the chips from the oven and season again with salt to taste. Transfer to a paper towel-lined plate. Season and toss immediately to distribute the salt.
Serve and enjoy your homemade oven-baked potato chips immediately! They will stay crisp for a few hours and stored in an airtight container.
For batches, use additional baking sheets and rotate them on the oven racks. Increase baking time slightly with each new batch as the oven will still be hot.
Experiment with different types of potatoes and seasonings to create your perfect chip. Thinner slices and higher oven temperatures will produce crisper chips. Keep a close eye on them to avoid burning.
Optional: For extra flavor brush the chips with melted butter or olive oil and sprinkle with grated cheese, chopped fresh or dried herbs immediately after removing from the oven. Enjoy your crispy and delicious oven-baked potato chips!
How to make potato chips in the microwave
Making potato chips in the microwave is a quick and easy way to satisfy your craving for a salty snack. Here are the steps to follow to make potato chips in the microwave:
Wash, peel, and slice the potatoes into very thin slices, about 1/8 inch thick. Russet potatoes work best for microwaved chips.
Soak the potato slices in cold water for 30 minutes. This removes the excess starch and prevents the chips from getting too dark in the microwave. Drain and pat completely dry with towels.
Place the potato slices on a microwave-safe plate in a single layer, not overlapping. Spray the plate with cooking spray to prevent sticking.
Microwave in 30-second bursts, flipping the slices over in between, until the chips start to curl and become lightly browned. Start with 3 minutes total and continue cooking in 30-second periods until the chips reach your desired crispness. The exact time will depend on your microwave’s wattage.
Remove the plate immediately and season the chips with salt to taste. You can also sprinkle it with other spices such as chili powder, paprika, or grated cheese. Gently toss to distribute the seasoning.
Transfer the chips to a paper towel-lined plate. The chips will continue crisping up as they cool. Enjoy your homemade microwaved potato chips immediately!
For extra crispy chips, use a higher microwave power setting and keep a close eye on the chips to avoid burning. Make batches in succession, respraying the plate with more cooking spray and increasing cooking time slightly with each new batch.
Thinly slice the potatoes and use starchy potatoes like russet for the crispiest chips. Microwaved chips can get crispy but may not be as crunchy as oven-baked or fried chips. cooking time and power level require experimenting.
Properly stored in an airtight bag or container, the chips will stay crisp for a couple of hours. Microwaved potato chips are best eaten immediately after cooking for maximum freshness and crunch.
Potato chips
How to make potato chips in a pan
Making potato chips in a pan is a quick and easy way to satisfy your craving for a salty snack. Here are the steps to follow to make potato chips in a pan:
Wash and peel the potatoes. For chip making, starchy potatoes like russet work best. Peel and slice the potatoes into very thin slices, about 1/8 inch thick.
Soak the potato slices in cold water for 30 minutes. This removes the excess starch and prevents the chips from getting too dark when frying. Drain and pat completely dry with towels.
Heat 2 to 3 inches of vegetable, canola, peanut, or rice bran oil in a large deep skillet or Dutch oven to 350 F. Use a kitchen thermometer to ensure the temperature remains steady.
Place several paper towel-lined plates next to the stove. This is where you will drain the fried chips.
Transfer about one-quarter of the potato slices into a frying basket or spider strainer and carefully lower into the hot oil. Do not crowd the potatoes.
Fry, stirring frequently, until the chips are light golden brown, about 3 to 5 minutes. The exact time depends on the thickness of your slices.
Use tongs to transfer the chips to the prepared plates in a single layer to drain. Season immediately with salt to taste.
Repeat frying in batches with remaining potato slices until all chips are fried. Ensure the oil temperature remains at 350 F for even browning and to prevent overcooking.
Transfer the chips to a paper bag or paper towels to drain further. Enjoy your homemade pan-fried potato chips immediately!
For the crispiest chips, use starchy potatoes and slice thinly. Frying in batches prevents overcrowding and allows even cooking. Proper draining on towels or paper bags keeps chips crisp.
Stored properly in an airtight container, potato chips stay fresh for up to 24 hours. Pan-fried chips are best eaten immediately while still warm and crisp!
How to make potato chips in a deep fryer
Making potato chips in a deep fryer is a popular and easy way to get perfectly crispy and golden chips every time. Here are the steps to follow to make potato chips in a deep fryer:
Wash and peel the potatoes. Russet potatoes are starchy and make crispy chips. Peel and slice the potatoes into very thin slices, about 1/8 inch thick.
Soak the potato slices in cold water for 30 minutes. This removes the excess starch and prevents the chips from getting too dark when deep frying. Drain and pat completely dry with towels.
Heat 3 to 4 inches of vegetable, canola, peanut, or rice bran oil in a deep fryer to 350 F. Use the fryer’s thermostat to ensure the oil remains at the proper temperature.
Place several paper towel-lined plates next to the fryer. This is where you will drain the fried chips.
Carefully add about one-quarter of the potato slices to the hot oil. Do not overcrowd the fryer.
Fry, stirring once or twice, until the chips are light golden brown, about 3 to 5 minutes. The exact time depends on the thickness of your slices.
Use tongs to transfer the chips to the prepared plates in a single layer to drain. Season immediately with salt to taste.
Repeat frying in batches with remaining potato slices, ensuring the oil temperature remains steady at 350 F. Do not overload the fryer basket.
Transfer the chips to a paper bag or paper towels to drain further. Enjoy your homemade deep-fried potato chips immediately!
For the crispiest chips, use starchy potatoes and slice thinly. Frying in batches at the proper temperature ensures even cooking. Draining chips on towels or paper keeps them crispy.
When stored properly in an airtight container, potato chips stay fresh for up to 24 hours. Deep-fried chips are best eaten immediately while still warm for maximum crunch!
Optional: Fry herbs like rosemary or slices of garlic with the chips for extra flavor. Mix in chili powder, paprika, or grated cheese immediately after frying. Experiment and enjoy your chips!
How to make potato chips in the dehydrator
Making potato chips in a dehydrator is a healthier alternative to frying them in oil. Here are the steps to follow to make potato chips in a dehydrator:
Wash, peel, and slice the potatoes into very thin slices, about 1/8 inch thick. Russet potatoes are starchy and produce crispy chips. Soak the slices in cold water for 30 minutes, then drain and pat completely dry with towels.
Toss the potato slices in oil and season with salt. You can also sprinkle with other herbs and spices such as chili powder, paprika, or dried herbs to suit your taste. Use about 1 tablespoon of oil for every 4 cups of potato slices. Toss to coat evenly.
Spray the dehydrator trays with cooking spray. This prevents the chips from sticking as they dehydrate. Arrange the potato slices in a single layer on the prepared trays, not overlapping.
Dehydrate at 135 F for about 6 to 12 hours until the chips are crisp and lightly browned. Check on the chips after 6 hours. The exact time will depend on your dehydrator and how thick you slice the potatoes. Flip the chips over halfway through.
Remove crispy chips from the dehydrator and season again with salt to taste. Enjoy your homemade dehydrated potato chips immediately!
Properly stored in an airtight container, dehydrated potato chips can last up to 1 month. They will soften over time but remain crispy when eaten.
For the crispiest chips, use starchier potatoes like russets and slice the potatoes as thinly and evenly as possible. Dehydrate at the maximum temperature setting your unit allows, up to 145 F.
Rotate the front of the tray to back, top to bottom periodically for even drying. Make sure not to overlap the potato slices on the trays.
Check on the progress frequently towards the end of dehydrating and remove chips individually as they finish to avoid over-drying. Season and enjoy!
You can also dehydrate potato slices with skins on for rustic chips. Brush with oil and herbs for extra flavor before dehydrating. Experiment and have fun making your healthy potato chips!
How do you keep homemade potato chips crispy?
Keeping homemade potato chips crispy can be a challenge, but there are a few tips that can help:
Use starchy potatoes like russet. Starchy potatoes produce crisper chips as they have less moisture and brown better when cooked.
Slice the potatoes very thinly and evenly. Thinner slices lead to more surface area and result in crisper chips. Use a sharp knife, mandoline slicer, or vegetable peeler to get thin slices.
Soak the potato slices in cold water for 30 minutes before cooking. This removes excess starch and prevents the chips from getting too dark. Drain and pat completely dry to avoid steaming the chips.
Use a high-heat cooking method. High heat, whether frying in oil, baking in the oven, or dehydrating helps the chips get crispy by driving off moisture. Be very careful to not burn the chips.
Do not overcrowd. When frying, baking, or dehydrating chips, cooking in batches prevents overcrowding. This allows for even cooking and crispness.
Drain chips immediately after cooking. Transfer chips immediately after frying, baking, or dehydrating to a paper towel or paper bag-lined plate. Draining helps keep chips crisp by absorbing excess oil and moisture.
Season immediately after cooking. Sprinkle chips with salt immediately after cooking while still hot. Seasonings stick better to hot chips. Toss to distribute seasoning evenly.
Allow chips to cool before storing. Let chips cool completely, ideally for 2 to 3 hours before storing them in an airtight container or bag. This helps them stay crispy longer.
Keep away from moisture. Store chips in a moisture-free environment, such as an airtight container or ziplock bag. Humidity causes chips to soften.
Enjoy within 1 to 2 days. Homemade potato chips are best enjoyed fresh within 1 to 2 days. As chips sit, they lose their crispness. For the longest shelf life, dehydrated chips can last 1 month when properly stored.
Keep experimenting. Try different potatoes, oils, or seasonings to make your perfect crispy chip. Happy cooking and enjoy your homemade potato chips!
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