Who doesn't love a good potato chip? A classic American snack, potato chips come in various flavors, textures, and types, ranging from thick-cut, heavily ridged chips to extra-thin, smooth sour cream & onion or bbq kettle chips. There are a ton of potato chips on the market, but many contain sugars, preservatives, or extra ingredients you may not want in your chip.
The easiest way to avoid these potato chip pitfalls is to make your own at home. Far more fresh, crisp, and crackly than store-bought chips, our homemade potato chips fried in avocado oil make a superior savory snack ideal for game day watch parties, family game nights, and streaming splurges.
For speed and ease, we batch-cooked them similarly to mass-produced kettle chips, where cold potato slices are stirred into an oil-filled kettle. Pair your homemade chips with our feisty, creamy, no-dairy Original Buffalo Sauce, or read on for our creamy Vegan Blue Cheese Dip recipe and other great suggestions.
Which Potatoes to Use for Chips
Fresh, firm, non-sprouted russet potatoes make excellent potato chips, as do golden potatoes. Soak the sliced potatoes in ice water to remove the starch content before frying or baking to get an extra crispy kettle chip. Remember to dry the potato chips thoroughly before frying.
Do You Need to Use a Mandolin to Slice the Potatoes?
To slice uniform chips, use a mandolin or metal cheese slicer to slice the potatoes. Attach the potato to the mandolin guard before you begin slicing to protect your hands from the sharp blades. The mandolin makes quick work of slicing the potato chips, but, more importantly, creates similar-sized slices that will cook evenly. If you don’t have a mandolin, you can use a sharp knife and lots of patience to slice the disks as thinly and evenly as possible.
Potato Chip Storage Tips
Homemade potato chips taste best when enjoyed soon after frying or baking. Should you have any leftover potato chips, store them in an airtight container in the pantry for up to three days.
What if I Want Homemade Sweet Potato Chips?
As the name implies, sweet potatoes have a natural sweetness that pairs nicely with the salty, savory vibe of potato chips. Use the same method for cooking sweet potato chips as described above—just know that sweet potatoes contain less starch and more liquid than white potatoes, so they won’t crisp as nicely and may take a bit longer to cook.
Homemade Potato Chips with Avocado Oil and Vegan Blue Cheese Dressing
These savory, snackable chips taste better than store-bought kettle chips and are easy to make. Dip them in a tangy, creamy combo of buffalo sauce and this vegan blue cheese dressing.
Author:
Primal Kitchen
Ingredients
7 medium-sized Russet potatoes, scrubbed and unpeeled
Baking sheets with fitted racks—if you don’t have racks, clean kitchen towels will work
How to Make Homemade Potato Chips
Use a mandolin, metal cheese slicer, or sharp knife to slice potatoes into uniform thin slices.
Place potato slices in a large bowl with 2 teaspoons salt and ice water. Soak for 30 minutes.
Drain potatoes. Place potato slices on clean kitchen towels to dry completely.
In a small bowl, combine 2 teaspoons salt, garlic powder, and black pepper. Set aside.
Heat ½ inch of Primal Kitchen Avocado Oil in a cast iron skillet until the oil reaches 375ºF.
Fry potato chips in batches until golden brown, about 3–4 minutes, stirring frequently.
Remove cooked potato chips from the skillet and allow to drain on clean kitchen towels or on a drying rack set over a baking sheet.
Sprinkle immediately with seasoning mixture. Store any uneaten potato chips in an airtight container for up to 3 days on the counter or in the pantry.
Vegan Blue Cheese Dressing Instructions
Combine all ingredients in a medium-sized bowl and mix well. Store in an airtight container in the refrigerator for up to two weeks.
Recipe Note
Baking Directions:
Preheat the oven to 425ºF.
Slice, soak, drain, and dry the potato chips.
Place the dried potato chips in a bowl and drizzle with 1 tablespoon of avocado oil. Toss the chips with your hands to ensure the chips are well coated in a thin layer of oil.
Arrange the potato chips on silicone-mat-lined baking sheets. Make sure the chips don’t overlap (they can touch edges). Sprinkle the chips with salt or any seasonings you like.
Bake the chips in the top half of the oven for 15–20 minutes until they start to turn golden brown.
Turn off the oven and allow the chips to sit in the warm oven until it cools, about 15 minutes. This will help them crisp more without burning. Watch the chips to make sure they don’t burn—if you see them getting too brown, take them out of the oven.
Air Fryer Directions:
Prepare the potato chips as described above for the homemade baked potato chips.
Preheat the Air Fryer to 360ºF.
Season the potato chips with Avocado Oil, salt, and any other seasonings.
Spray basket with Avocado Oil Spray.
Place potato slices in a single layer in the basket.
Cook until crisp and golden, about 15–17 minutes. Turn the potato chips every 6–7 minutes. Continue cooking the chips in batches.
Homemade Potato Chip Seasoning Ideas
Dips add excitement to potato chips, but so do dry seasoning blends, herbs, and a combo of liquid flavorings like vinegar and spices. Season the potato chips with these flavors as soon as you remove them from the hot oil to drain.
BBQ Potato Chips:
1 tsp. Smoked paprika
1 tsp. Onion powder
1 tsp. Brown sugar Swerve
½ tsp. Salt
½ tsp. Garlic powder
Sour Cream & Onion Potato Chips:
1 Tbsp. buttermilk powder (swap in nutritional yeast for a vegan version)
2 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Salt
½ tsp. Granulated monk fruit or Swerve
¼ tsp. Dried dill
Everything Bagel Potato Chips:
2 tsp. Toasted sesame seeds
2 tsp. Poppy seeds
2 tsp. Dried garlic
2 tsp. Dried onion
1 tsp. salt
Honeyed Herb Potato Chips: Drizzle a bit of honey or maple syrup on top of the chips, along with a generous sprinkle of coarse sea salt and chopped fresh rosemary or chives.
Salt & Malt Vinegar Potato Chips: Sprinkle warm chips with coarse sea salt and douse with vinegar. Sprinkle on some chopped fresh or dried thyme to add a slight citrus note.
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