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The Ultimate Crispy Homemade Potato Chips: Comparing Fry, Bake, and Air Fryer Methods

A close-up of a mound of golden brown, homemade potato chips sprinkled with coarse salt.
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Learn how to make the crispiest homemade potato chips using three popular methods: deep frying, oven baking, and air frying. Get the tips you need to achieve that satisfying crunch every time.

Ingredients

Scale
  • 3 large Russet potatoes
  • Vegetable oil, for frying (if using the fry method)
  • 1 tablespoon olive oil (for baking or air frying)
  • 1 teaspoon fine sea salt, or to taste
  • 1 teaspoon garlic powder (optional)
  • 1/2 teaspoon paprika (optional)

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. You do not need to peel them for a rustic chip.
  2. Slice thinly: 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 and dry: Place the potato slices in a large bowl of cold water for at least 30 minutes to remove excess starch. This step helps prevent sticking and promotes crispiness. Drain the water.
  4. Dry thoroughly: Spread the slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Moisture is the enemy of crisp chips.
  5. Choose your method:
  6. For Frying: Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry the chips in small batches, stirring occasionally, until golden brown and crisp (about 3-5 minutes). Remove with a slotted spoon and drain on paper towels.
  7. For Baking: Preheat your oven to 400°F (200°C). Toss the dry slices with 1 tablespoon of olive oil, salt, and any desired seasonings. Arrange the slices in a single layer on baking sheets lined with parchment paper. Bake for 15-20 minutes, flipping halfway, until golden and crisp.
  8. For Air Frying: Preheat your air fryer to 350°F (175°C). Lightly toss the slices with 1 tablespoon of olive oil and seasonings. Place the chips in the air fryer basket in a single layer (work in batches). Cook for 10-15 minutes, shaking the basket every 5 minutes, until golden brown and crunchy.
  9. Season immediately: While the chips are still hot, transfer them to a large bowl and sprinkle evenly with salt and your chosen seasonings. Toss gently to coat.
  10. Serve immediately for the best crunch.

Notes

  • For the crispiest results, ensure your potato slices are as thin as possible; a mandoline is highly recommended for this task.
  • If you are baking or air frying, a light coating of oil is necessary to help them crisp up and brown properly.
  • To make BBQ potato chips, toss the cooked chips with a mixture of smoked paprika, a pinch of brown sugar, garlic powder, and onion powder.

Nutrition

Find it online: https://yummagnet.com/crispy-homemade-potato-chips-fry-bake-air/