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Universal Crispy Homemade Potato Chips Recipe (Oven, Air Fryer, or Fried)

A generous serving of golden brown, homemade potato chips sprinkled with coarse salt in a white bowl.
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Make the best homemade potato chips using your preferred method. Achieve that satisfying crunch whether you bake them, use an air fryer, or fry them traditionally. This recipe delivers thin, perfectly salted chips from scratch.

Ingredients

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

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. Do not peel them if you prefer skin-on chips.
  2. Slice the potatoes: Use a mandoline slicer to cut the potatoes into very thin, uniform slices, about 1/16 inch thick. Uniformity is key for even cooking.
  3. Soak the slices: Place the sliced potatoes in a large bowl of cold water for at least 30 minutes, or up to 2 hours. This removes excess starch, which helps them crisp up.
  4. Dry thoroughly: Drain the potatoes and rinse them under cold water. Spread the slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Moisture prevents crisping.
  5. Season: In a bowl, toss the dry potato slices with 2 tablespoons of olive oil (for baking/air frying only). If frying, skip the oil toss now.
  6. Choose your method:
  7. Oven Baked Method: Preheat your oven to 400°F (200°C). Arrange the oiled slices in a single layer on baking sheets lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
  8. Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the oiled slices in the air fryer basket in a single layer, working in batches. Cook for 10-15 minutes, shaking the basket every 5 minutes, until crisp.
  9. Traditional Frying Method: Heat the neutral oil in a heavy-bottomed pot to 350°F (175°C). Working in small batches, carefully add the potato slices to the hot oil. Fry for 3-5 minutes, stirring occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
  10. Final Seasoning: Immediately transfer the hot chips (from any method) to a clean bowl. Sprinkle evenly with 1 teaspoon of sea salt, garlic powder, and paprika, if using. Toss gently to coat.
  11. Serve immediately for the best crunch.

Notes

  • For the best crunch, ensure your potato slices are paper-thin. A mandoline slicer is highly recommended for this recipe.
  • If you are making a large batch, use the oven or air fryer method and cook in multiple batches to avoid overcrowding the pans, which causes steaming instead of crisping.
  • Try different seasonings like onion powder, chili powder, or a dash of vinegar powder after they come out of the heat.

Nutrition

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