Salt potato chips are thinly sliced potatoes fried or baked until shatteringly crisp, then seasoned simply with salt. This recipe delivers the classic, addictive snack with a clean potato flavor and a perfect crunch, using just a few pantry staples. It works because it controls the three variables that matter most: slice thickness, moisture removal, and oil temperature.
Ingredients
- 2 lbs (900 g) russet or Yukon Gold potatoes (about 4 medium)
- 4 cups (960 ml) water, cold
- 2 tbsp (30 ml) white vinegar or lemon juice
- 4 cups (960 ml) vegetable or peanut oil, for frying
- 1 tbsp (15 g) flaky sea salt, plus more to taste
Instructions
- Fill a large bowl with the cold water and vinegar. Using a mandoline or a very sharp knife, slice the potatoes into 1/16-inch (1.5 mm) thick rounds. As you slice, transfer the slices to the water bath to prevent browning and to remove surface starch.
- Let the potato slices soak in the water for 15 minutes. This step is essential for removing excess starch, which helps the chips crisp up evenly and prevents them from sticking together.
- Drain the potatoes and rinse them under cold running water. Spread them on a clean kitchen towel or paper towels and pat very dry. Any remaining moisture will cause splattering and soggy chips.
- In a large, heavy-bottomed pot (such as a Dutch oven), heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Working in small batches (about 1 cup of slices at a time), carefully add the potato slices to the hot oil. Fry for 2–3 minutes, stirring occasionally with a slotted spoon, until the chips are golden brown and stop bubbling vigorously. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy chips.
- Using a slotted spoon, transfer the chips to a wire rack set over a baking sheet. Immediately sprinkle with a pinch of flaky sea salt while they are still hot so the salt adheres. Repeat with the remaining potato slices.
- Let the chips cool completely on the wire rack. They will crisp up further as they cool. Taste one and adjust the salt if needed before serving.
Tips
- Slice thickness: Use a mandoline for uniform 1/16-inch (1.5 mm) slices. If you slice by hand, keep them as even as possible; uneven slices will fry at different rates, with thin ones burning and thick ones staying soft.
- Oil temperature: Keep the oil between 325°F and 350°F (163°C–175°C). If it drops too low, chips absorb oil and become greasy; if it’s too high, they brown before the interior is crisp. Use a thermometer, not guesswork.
- Moisture is the enemy: After soaking, dry the slices thoroughly. Even a few drops of water can cause hot oil to splatter and can prevent crisping. Pat them between two towels and let them air-dry for a few minutes if needed.
- Substitutions: No russet potatoes? Use Yukon Gold or any starchy potato. For a lighter option, you can bake the chips at 400°F (200°C) for 15–20 minutes, flipping once, but they will be less crispy than fried.
Serving Suggestions
Serve these chips as a snack with a cold dip like French onion or ranch, or alongside a sandwich or burger. They also make a great topping for casseroles or salads, adding crunch. For a party, pile them in a bowl and sprinkle with extra flaky salt and a few grinds of black pepper.
Variations
- Vinegar chips: After frying, toss the chips with 1 tbsp (15 ml) malt vinegar and 1/2 tsp salt for a tangy British-style chip.
- Barbecue spice: Mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1 tsp brown sugar. Toss the warm chips in this mixture.
- Rosemary and sea salt: Add 1 tbsp finely chopped fresh rosemary to the oil during the last 30 seconds of frying, or sprinkle dried rosemary over the chips with the salt.
- Sweet potato chips: Substitute sweet potatoes for russets. Slice slightly thicker (1/8 inch / 3 mm) and fry at 325°F (163°C) for 3–4 minutes, as they have more sugar and burn more easily.
Storage and Reheating
Store leftover chips in an airtight container at room temperature for up to 3 days. They will lose some crunch over time. To re-crisp, spread them on a baking sheet and bake at 350°F (175°C) for 3–5 minutes, or until hot and crisp. Do not microwave, as they will become chewy.
Frequently Asked Questions
Why do my chips come out greasy? The oil temperature was too low, or the pot was overcrowded. When oil is below 325°F (163°C), chips absorb oil instead of crisping. Always use a thermometer and fry in small batches.
Can I make these without a mandoline? Yes, but you need a very sharp chef’s knife and patience. Slice the potatoes as thinly and uniformly as possible. Aim for paper-thin, about the thickness of a coin. Inconsistent slices will cook unevenly, so check frequently and remove chips as they brown.
Do I really need to soak the potatoes? Yes, the water bath removes surface starch, which is the main cause of chips sticking together and browning unevenly. It also helps achieve a crispier texture. Skip it only if you are in a hurry, but expect a less perfect result.
Can I reuse the frying oil? Yes, once the oil cools, strain it through a fine-mesh sieve to remove bits, and store it in a sealed container in a cool, dark place for up to 1 month. The oil will have a potato flavor, so use it for savory dishes only. Discard it if it smells rancid or foams excessively when heated.
How do I know when the chips are done? The chips are done when they are golden brown and the bubbling in the oil has mostly stopped. This indicates that the moisture has evaporated. They will continue to crisp as they cool, so do not over-brown them.
Can I bake these instead of frying? Yes, for a lower-fat version, toss the dried slices with 2 tbsp (30 ml) oil and spread in a single layer on a parchment-lined baking sheet. Bake at 425°F (220°C) for 15–20 minutes, flipping once, until golden and crisp. They will be slightly less crispy than fried, but still delicious.
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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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