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Ultimate Crispy Homemade Potato Chips: Oven Baked, Air Fryer, and Deep Fried Methods

A tall stack of golden brown, homemade potato chips sprinkled with salt on a white plate.
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Learn how to make the best homemade potato chips from scratch using three reliable methods: deep frying for classic crunch, oven baking for a healthier option, or air frying for quick, guilt-free snacks. We explain the simple techniques for achieving maximum crispiness every time.

Ingredients

Scale
  • 3 large Russet or Yukon Gold potatoes, scrubbed
  • Vegetable oil, for deep frying (about 4 cups)
  • 2 tablespoons olive oil, for baking/air frying
  • 1 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon paprika (optional)

Instructions

  1. Prepare the Potatoes: Slice the potatoes as thinly as possible, ideally using a mandoline slicer. Aim for uniform thickness (about 1/16 inch) for even cooking.
  2. Remove Starch: Place the sliced potatoes in a large bowl of cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step removes excess starch, which is key to achieving crispy potato chips.
  3. Dry Completely: Drain the potatoes and rinse them briefly. Spread the slices in a single layer on several clean kitchen towels or paper towels. Pat them completely dry. Moisture prevents crisping, so this step is important.
  4. Choose Your Method: Decide whether you will deep fry, bake, or air fry.
  5. Deep Fry Method (For Classic Crunch): Heat 3 to 4 inches of oil in a heavy-bottomed pot to 325°F (160°C). Fry the chips in small batches, stirring occasionally, until golden brown and crisp (about 3 to 5 minutes). Remove with a slotted spoon and drain on a wire rack set over paper towels. Immediately sprinkle with salt.
  6. Oven Baked Method (For Guilt-Free Chips): Preheat your oven to 400°F (200°C). Toss the dry potato slices with 2 tablespoons of olive oil and your desired seasonings (salt, garlic powder, paprika). Spread the slices in a single layer on baking sheets lined with parchment paper; do not overlap. Bake for 15 to 20 minutes, flipping halfway through, until edges are brown and crisp.
  7. Air Fryer Method: Preheat the air fryer to 350°F (175°C). Toss the potato slices with 1 tablespoon of olive oil and seasonings. Place the slices in a single layer in the air fryer basket (work in batches). Cook for 10 to 15 minutes, shaking the basket every 5 minutes, until golden and crunchy.
  8. Season and Serve: While the chips are still hot, transfer them to a large bowl and toss with the remaining salt or your preferred seasoning mix. Serve immediately for the best crunchy homemade snacks experience.

Notes

  • For extra flavor, try tossing baked chips with a light dusting of BBQ seasoning or cayenne pepper after they come out of the oven or air fryer.
  • If you want to make potato chips from scratch without frying, soaking the slices in ice water for one hour before drying can help them crisp up better in the oven.
  • Always slice potatoes thinly and uniformly; this is the most important technique for crunchy homemade potato chips.

Nutrition

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