1-First, peel the potatoes and slice them very thinly, about 1/16 to 1/8 inch thick, using a mandoline. This step is crucial because thin slices fry up extra crispy and even. Once sliced, soak the potato slices in an ice-cold water bath with ice cubes for 30 minutes to remove excess starch, which helps prevent sticking and boosts crunch.

2-Preparing and Drying the Potatoes: After soaking, drain the slices and pat them dry thoroughly using a terry cloth kitchen towel and paper towels, working in layers. Drying is a must to avoid any oil splatters and ensure your chips turn out golden and not greasy. This part might take a minute, but it’s what makes your homemade potato chips recipe stand out from the rest.

3-Now, heat the oil in a deep skillet or pan to 350-365 degrees Fahrenheit. If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread it should brown in about 50-60 seconds. Frying in batches keeps the oil at the right temperature, so your chips get that perfect extra crispy texture.

4-Frying and Finishing Touches: Fry the potato slices in batches, arranging them in a single layer, for 3-4 minutes per batch. Stir frequently until they turn golden brown and crispy, which brings out the best in your crispy potato chips. For an optional twist, fold some slices with tongs during frying and hold for a few seconds to create extra-crispy, folded chips that add a fun element to your snack.

5-Use a slotted spoon to remove the chips and place them in a single layer on a paper towel-lined plate or rack to drain excess oil. Sprinkle the chips with 1-2 tablespoons of salt immediately after frying, then let them cool completely in a single layer to maintain crispiness. If you’re linking this to other recipes, check out our guide on making pesto pasta for a great dip pairing.