Homemade Potato Chips with Sea Salt are the perfect crunchy snack—from the first crisp bite to the last salty crumb. Unlike store-bought varieties, homemade chips are fresher, lighter, and customizable. You control the level of salt, thickness, oil, and flavoring. They taste just like the classic crispy chips we love, but with a rustic, real-potato texture.
There’s something incredibly satisfying about slicing potatoes thin, frying or baking them to golden perfection, and sprinkling them with flaky sea salt. Whether you’re preparing them for a party, game night, sandwiches, burgers, or simply snacking, these chips are guaranteed to disappear fast!
Why I Love This Recipe
I love this recipe because it’s simple yet rewarding. With just a few ingredients, you can make something better than packaged snacks. The texture—crispy but never greasy—and clean potato flavor make them taste luxurious and homemade.
Why It’s a Must-Try Dish
- Very affordable ingredients
- Crispier and fresher than store-bought chips
- Versatile seasoning options
- Fun to make for gatherings or meal prep
- Perfect for customizing thickness and flavor
Recipe Details
| Category | Information |
|---|---|
| Course | Snack, Appetizer, Side |
| Cuisine | American |
| Prep Time | 10 minutes |
| Soak Time | 20–30 minutes |
| Cook Time | 10–15 minutes |
| Total Time | 40–55 minutes |
| Servings | 4 servings |
| Calories per Serving | ~160–220 calories (based on cooking method) |
Ingredients
- 3 large russet potatoes (or Yukon Gold)
- 4–6 cups vegetable oil or canola oil (for frying)
- 1–1 ½ teaspoons sea salt, or to taste
Optional Seasonings
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon vinegar powder
- ½ teaspoon chili powder
- Fresh herbs (rosemary, thyme, parsley)
Step-by-Step Preparation Method
Step 1: Slice the Potatoes
- Wash potatoes thoroughly (skin optional).
- Slice potatoes very thinly using a mandoline or sharp knife—about 1/16 inch thick.
Step 2: Soak the Slices
- Place sliced potatoes into a bowl of cold water.
- Soak for 20–30 minutes to remove excess starch (prevents soggy chips).
Step 3: Dry Completely
- Drain and spread slices on clean towels or paper towels.
- Pat dry thoroughly—moisture causes oil splatter and soggy chips.
Step 4: Fry the Chips
- Heat oil to 350°F (175°C) in a deep pot or fryer.
- Fry potatoes in small batches for 3–5 minutes, stirring gently.
- Remove when golden and crisp; place on paper towels.
Alternatively, for baking:
→ Bake at 425°F (220°C) for 18–25 minutes, flipping halfway.
For air frying:
→ Spray lightly with oil and cook at 360°F (182°C) for 8–12 minutes, shaking halfway.
Step 5: Season
- Immediately sprinkle warm chips with sea salt (and extra flavors if desired).
How to Serve
Serve warm or room temperature as:
- A snack
- A burger or sandwich side
- A party appetizer platter
- A topping for soups or dips
Pair with:
- Classic ketchup
- French onion dip
- Ranch dressing
- Spicy aioli
- Cheese dip
- Vinegar spray (for salt & vinegar style)
Recipe Tips
✔ Use a mandoline for consistent thickness.
✔ Fry in small batches for best crispiness.
✔ Season chips while hot so salt sticks properly.
✔ Store only when completely cooled to maintain crunch.
✔ Russet potatoes make the crispiest texture.
Variations
| Style | What to Add |
|---|---|
| Salt & Vinegar Chips | Toss with vinegar powder or spritz malt vinegar before serving. |
| BBQ Chips | Mix paprika, brown sugar, chili powder, cayenne, and garlic powder. |
| Garlic Parmesan Chips | Add garlic salt + grated parmesan after frying. |
| Herb Chips | Toss with rosemary, thyme, or dill. |
| Spicy Chips | Add cayenne pepper or chili flakes. |
| Cheddar Chips | Dust with cheddar cheese seasoning. |
Freezing & Storage
- Room Temperature: Store completely cooled chips in an airtight container or sealed bag for up to 1 week.
- Refrigerator: Not recommended (chips become soggy).
- Freezer: Not recommended.
To Re-crisp:
Bake at 350°F (175°C) for 3–5 minutes or air fry 1–2 minutes.
Special Equipment Needed
- Mandoline slicer (highly recommended)
- Deep pot or fryer
- Slotted spoon
- Paper towels or cooling rack
Conclusion
Homemade Potato Chips with Sea Salt are crisp, flavorful, and incredibly satisfying. With only a few simple ingredients and a bit of patience, you can create delicious chips far better than packaged ones. Whether fried, baked, or air-fried, they’re guaranteed to be a hit and quickly become a homemade favorite.
Homemade Potato Chips with Sea Salt
Description
Homemade Potato Chips with Sea Salt are the perfect crunchy snack—from the first crisp bite to the last salty crumb. Unlike store-bought varieties, homemade chips are fresher, lighter, and customizable. You control the level of salt, thickness, oil, and flavoring. They taste just like the classic crispy chips we love, but with a rustic, real-potato texture.
Ingredients
Optional Seasonings
Instructions
-
Step 1: Slice the Potatoes : Wash potatoes thoroughly (skin optional). Slice potatoes very thinly using a mandoline or sharp knife—about 1/16 inch thick.
-
Step 2: Soak the Slices : Place sliced potatoes into a bowl of cold water. Soak for 20–30 minutes to remove excess starch (prevents soggy chips).
-
Step 3: Dry Completely : Drain and spread slices on clean towels or paper towels. Pat dry thoroughly—moisture causes oil splatter and soggy chips.
-
Step 4: Fry the Chips : Heat oil to 350°F (175°C) in a deep pot or fryer. Fry potatoes in small batches for 3–5 minutes, stirring gently. Remove when golden and crisp; place on paper towels. Alternatively, for baking:→ Bake at 425°F (220°C) for 18–25 minutes, flipping halfway. For air frying: → Spray lightly with oil and cook at 360°F (182°C) for 8–12 minutes, shaking halfway.
-
Step 5: Season : Immediately sprinkle warm chips with sea salt (and extra flavors if desired).
