Craving the satisfying crunch of Lays potato chips but watching your sodium? This recipe delivers ultra-thin, crispy potato chips with just a fraction of the salt found in commercial brands. By controlling the salt and using a simple stovetop frying method, you get that same golden, shatteringly crisp texture with a clean potato flavor that lets you decide the seasoning.
Ingredients
- 2 large russet potatoes (about 1 lb / 450 g), scrubbed
- 4 cups (960 ml) vegetable or canola oil, for frying
- 1/2 tsp (2 g) fine sea salt, or to taste
- Optional: 1/4 tsp garlic powder, 1/4 tsp onion powder, or a pinch of smoked paprika
Instructions
- Slice the potatoes paper-thin. Using a mandoline or a very sharp knife, slice the potatoes into rounds about 1/16 inch (1.5 mm) thick. Keep the slices uniform so they cook evenly.
- Soak in cold water. Place the slices in a large bowl of cold water and swish them around. Drain and repeat with fresh cold water until the water runs clear (about 3 changes). This removes excess starch and prevents sticking.
- Dry thoroughly. Spread the slices on a clean kitchen towel or paper towels and pat very dry. Any moisture will cause hot oil to splatter.
- Heat the oil. In a heavy-bottomed pot (like a Dutch oven), heat the oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry in batches. Carefully add a single layer of potato slices to the hot oil. Fry for 2–3 minutes, stirring gently with a slotted spoon, until the chips are golden and stop bubbling vigorously. Do not overcrowd the pot.
- Drain and season. Remove the chips with a slotted spoon and drain on a wire rack or paper towels. While still hot, sprinkle lightly with salt and any optional seasonings. Repeat with the remaining slices, letting the oil return to 350°F (175°C) between batches.
- Cool completely. Let the chips cool on the rack for at least 5 minutes; they will crisp up as they cool.
Tips
- Use a mandoline: A mandoline gives the thinnest, most even slices. If slicing by hand, aim for uniform thickness—thicker slices take longer to crisp and may be chewy.
- Don’t skip the soak: Soaking removes starch that can make chips brown too quickly and taste bitter. It also helps the chips crisp evenly.
- Watch the oil temperature: If the oil is too hot, the chips burn before crisping; too cool, they absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
- Season while hot: Salt and spices stick best to hot chips straight from the fryer. If you wait, the seasoning will slide off.
Serving Suggestions
Serve these chips as a snack with a low-sodium dip like fresh salsa, guacamole, or a yogurt-based herb dip. They also make a great crunchy topping for casseroles or a side to sandwiches and burgers. For a classic pairing, enjoy them alongside a turkey sandwich or a simple green salad.
Variations
- Vinegar chips: After frying, toss the hot chips with a splash of white vinegar or malt vinegar and a pinch of salt.
- Barbecue-style: Mix 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of cayenne (if desired) with the salt, and sprinkle over the hot chips.
- Sweet potato chips: Substitute sweet potatoes for russets. Slice slightly thicker (about 1/8 inch / 3 mm) and fry at 325°F (165°C) for 3–4 minutes until crisp and lightly browned.
Storage and Reheating
Store leftover chips in an airtight container at room temperature for up to 2 days. They will lose some crispness; to refresh, spread them on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes. Do not refrigerate, as moisture will make them soggy. For longer storage, keep them in a sealed bag at room temperature for up to a week, though they are best eaten fresh.
Frequently Asked Questions
Can I bake these instead of frying? Yes, bake sliced potatoes at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp. Brush the slices lightly with oil and season before baking. Baked chips are less crispy than fried but still delicious.
Why are my chips chewy? Chewy chips usually mean the slices are too thick or the oil temperature is too low. Slice thinner and make sure the oil is at 350°F (175°C) before adding each batch.
Can I use olive oil? Yes, but use a light olive oil with a high smoke point (around 400°F / 200°C). Extra-virgin olive oil has a lower smoke point and may burn, giving a bitter taste.
How do I reduce salt further? Omit the salt entirely or use a salt-free seasoning blend like garlic powder, onion powder, or dried herbs. You can also sprinkle with a tiny pinch of salt after cooling—less adheres, so you use less.
Can I make these in an air fryer? Yes, toss the dried slices with 1 tbsp (15 ml) oil and air-fry at 350°F (175°C) for 10–15 minutes, shaking the basket every 5 minutes, until golden and crisp. You may need to cook in batches.
How many chips does this make? Two large russet potatoes yield about 4 cups of chips, which serves 4 as a snack. The exact count depends on the size of the potatoes and thickness of the slices.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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