Amazing Homemade Potato Chips (Crisps)


Introduction: Amazing Homemade Potato Chips (Crisps)

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable, I will show you how to make amazing crispy crunchy potato chips or crisps as they are known in other parts of the world. These homemade potato chips are so yummy, they do take a bit of time to make, but they are so worth it! You will not be disappointed. So time to snack it up, let's get started!

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If you have any questions or comments put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial, or do both!

Step 1: Ingredients/Tools


  • Potatoes (I use Russets, washed and peeled if you like)
  • Cold water (for soaking)
  • 2 tsp. salt (10 g)
  • 2 Tbsp. distilled white vinegar (30 ml)
  • Water (for boiling)
  • Oil for frying, 48 ounces (I use canola oil or peanut oil)


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Step 2: Prep Water

First let's take some cold water and add 2 tsp. of salt to it, make sure to stir it around to dissolve the salt, creating a nice brine solution.

Step 3: Slice Potatoes

Now take some potatoes (peel them if you wish), I am using russets, which I have washed, and using a mandolin slicer, slice the potatoes. We want them about 1/8th of an inch thick. Put all of the potato slices in the bowl of the cold brine solution. Then let the potatoes soak for 15 to 20 minutes, this process will remove a lot of the starch from the potatoes. The starch is what burns when frying the potatoes.

Step 4: Boil the Potatoes

Next we add 2 Tablespoons of distilled white vinegar to a large stew pot or dutch oven, which has been filled half way with water. Bring the water to a boil, and then add your potato slices, about half of them for each stage. Boil the potato slices for 3 to 4 minutes, stirring them occasionally with a spoon, then remove them and place them on a paper towel lined baking sheet, to dry for about 5 minutes. Do this with all of your potato slices. For this amount that I have (2 medium potatoes worth) it will take 2 stages.

Step 5: Heat Oil

Next we want to empty out our pot from the hot water, make sure it is dry, then add our canola or peanut oil, we want it to be about 1 to 1.5 inches deep. In this case I wound up using 48 ounces of canola oil. Now set the stove top to medium to medium high and heat the oil to 325 degrees F. (162 C)

Step 6: Fry Them Up

Now drop in about a third of your potato slices, we don't want them to get too crowded. Stir them occasionally, and fry them for 5 to 15 minutes, this batch took around 8 minutes. What you will notice is eventually all the bubbling will subside, and the potatoes will get a nice blonde to golden brown color, this is how you know they are done. Remove them from the oil and place them on a paper towel lined plate to dry. You may need to dab the tops of them with a paper towel to get excess oil off. Then season with salt or any of your favorite seasonings. The last image gives you an idea on how many chips two medium russet potatoes makes. Quite a bit! Now enjoy those homemade crispy crunchy potato chips! :)

***These do take a fair amount of time to make, but they are so worth it!

Step 7: Video Tutorial

Now check out those steps in action by watching the video tutorial!



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31 Discussions


10 months ago

Do you think it would work with coconut oil?

2 replies

I would use peanut oil as it can take higher temperatures and leaves no aftertaste. Discovered this while working in a Mexican restaurant making tortilla chips.

Yep! I think it would work great with coconut oil! Although I haven't done it myself, I am pretty sure it will work well. :) Let me know how it turns out if you try it!

Have you tried other kinds of potatoes besides Russet? For example, i usually have yukon gold on hand. Are any steps different?

1 reply

Great question! I normally only have Russet on hand, but the steps should be identical for Yukon golds or any other variety, the frying time may very though. And each type of potato has a little bit of a different starch content, but I would still keep the soaking and boiling time the same. Let me know how the Yukon's turn out! :) The flavor will vary slightly between each potato variety.

Just out of curiosity, what's the theory behind the vinegar?

5 replies

Sounds like science, I'm in :) Thanks Mario & Matt!

Just like mario said, it helps with the structure and integrity of the chip. It allows you to boil it a little longer, without it turning mushy. which helps take out more starch, which allows you to fry them longer before burning, which helps to get a nice crispy chip that is blonde and not super brown. :)

The vinegar apparently helps the slices to remain structurally stable for the cooking duration. Its just so you don't end up with mash instead of slices afterwards. ;)

will this method work with sweet potatos? I try cooking them twice in oil (325 then 375) but they are never crispy enough for my tastes. Dt

1 reply

I've always been hesitant to try deep frying due to the fact that I'm never sure how to dispose of the oil afterwards. What's your method?

1 reply

After reusing the oil several times, I usually store it back in it's original container and then dump it...probably a better way to dispose of it. In fact some people have diesel converted trucks that run on used cooking oil! haha I haven't dumped any oil in a long time, I have quite a few containers with used oil at the moment in my pantry haha.

I like to use popcorn to determine when my oil is hot enough. Space 4 kernels out around your pan since most electric stove eyes/pans do not create even heating. When they pop the oil's just right. Plus, there's popcorn.

1 reply

Making your own chips (crisps) is 1,963,467.4 times less expensive than buying them pre-made.

1 reply

hahaha :) I think most things are cheaper to make at home then to buy, markups are huge on chips and french fries, etc. haha

Thanks! This is my next experiment.