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The Ultimate Crispy Homemade Potato Chips (Oven Baked & Air Fryer Options)

A large mound of crispy, seasoned homemade potato chips piled high on a white plate.
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Welcome to My Kitchen! Learn how to make the best homemade potato chips that are thin, crunchy, and perfectly seasoned. This guide includes simple instructions for achieving maximum crispiness using either the oven or the air fryer for a guilt-free snack.

Ingredients

Scale
  • 3 large Russet potatoes, thinly sliced
  • 2 tablespoons olive oil (for baking/air frying) or 4 cups vegetable oil (for deep frying)
  • 1 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (optional, for color and flavor)

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. Using a mandoline slicer or a very sharp knife, slice the potatoes as thinly as possible, aiming for uniform thickness 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. This step removes excess starch, which is key for crispiness.
  3. Dry thoroughly: Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat them completely dry. Any remaining moisture will prevent crisping.
  4. Season: In a clean bowl, toss the dry potato slices with 2 tablespoons of olive oil, sea salt, garlic powder, and paprika until lightly coated.
  5. Choose your cooking method:
  6. Oven Baked Method: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Arrange the potato slices in a single layer on the sheets, ensuring they do not overlap. Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crisp. Watch closely during the last few minutes to prevent burning.
  7. Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the seasoned slices in the air fryer basket in a single layer (you will need to work in batches). Cook for 10 to 15 minutes, shaking the basket every 5 minutes, until golden and crunchy.
  8. Deep Fry Method (Classic Snack): Heat 4 cups of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Fry the chips in small batches for 3 to 5 minutes, stirring occasionally, until they are light golden brown. Remove with a slotted spoon and drain immediately on paper towels.
  9. Final Seasoning: Immediately after cooking (while still hot), sprinkle with extra salt if needed. Let the chips cool completely on a wire rack; they will crisp up further as they cool.

Notes

  • For the crispiest chips, slicing the potatoes very thin (about 1/16 inch) is essential. A mandoline slicer gives the most consistent results.
  • If you are baking, using parchment paper prevents sticking and helps achieve a better bottom crisp.
  • If you want a BBQ flavor, substitute the paprika with 1 teaspoon of your favorite low-calorie BBQ seasoning.
  • These homemade potato chips are best eaten the day they are made for maximum crunch.

Nutrition

Find it online: https://carlacooking.com/ultimate-crispy-homemade-potato-chips/