Homemade Potato Chips

by Anne Papina on June 28, 2013

Homemade Potato Chips | Webicurean

If you’re gonna be bad, there’s no point in holding back. That’s my thinking anyway. So when I saw OXO’s hand-held mandoline in my goodie bag from Camp Blogaway, I knew right away I needed to make potato chips. Airy, crispy, salty, honest-to-goodness potato chips. See how I’m getting all drooly at the thought? Yep, that’s why I don’t buy chips. But these chips are OK, since they’re made from scratch, right?

The mandoline is actually one kitchen tool I’ve always wanted but have managed to live without all these years. At Camp Blogaway, we demo’d OXO’s full-sized chef’s mandoline, and wow, can that thing slice potatoes FAST! I was amazed at how effortlessly the blade cuts through the potato. Of course, I have no space for something that large, so I was super stoked to see the hand-held version with my SWAG (along with a few other handy OXO gadgets). Thank you OXO!

Homemade Potato Chips | Webicurean
That’s our table at Camp Blogaway preparing to slice potatoes–we literally whipped through a few pounds in a matter of minutes.

The hand-held mandoline is a great tool and is easy to clean as well as store. It has three different settings for thickness, so I tried all three. I found the first setting to be a little too thin for the chips, and the third notch made perfect restaurant-thickness chips. However, after all was said and done, I preferred the middle setting. A couple of things to note when using a mandoline, and this is true of any brand, the blade is crazy sharp, so just glide whatever you’re slicing right over it–no need to apply lots of pressure. Also, always use the food guide/guard.

As for the chips? Well, they didn’t last long. Two potatoes yielded quite a few chips, and these were far superior to the junk you buy in the store. Oh, and do stick with russets (or another starchy variety) as their waxy cousins usually end up soggy or burned. I sprinkled these with Tony Chachere’s Creole Seasoning, which I’ve been using on just about everything since the beginning of time. Of course, you’re welcome to use your own seasonings, or even just salt and pepper.

Homemade Potato Chips | Webicurean

Before you begin slicing, start heating the oil in the pan (I used my wok for this).

Homemade Potato Chips | Webicurean

I recommend cutting the potato in half before slicing on the mandoline–it’ll be easier to handle that way. Always always always use the food guide/guard.

Homemade Potato Chips | Webicurean

Drop the potato slices one at a time into the hot oil, and cook about a minute or until golden.

Homemade Potato Chips | Webicurean

Remove with a skimmer onto paper towels, and sprinkle with your favorite seasoning while still hot.

Homemade Potato Chips | Webicurean

I sure could go for a sandwich right about now!

Homemade Potato Chips
Prep time
Cook time
Total time
Taking only a few minutes to make, these light and airy homemade potato chips are a sure hit every time.
Recipe type: Appetizer
Cuisine: American
Serves: 2-3
  • 2-3 cups canola or peanut oil for frying
  • 2 potatoes, washed and dried
  • 1 tsp Tony Chachere's Creole Seasoning
  1. In a deep cast-iron skillet or wok, heat the oil to 350F.
  2. While the oil is heating, slice the potatoes.
  3. Add the potato slices one at a time to the oil, cooking about one minute or until golden.
  4. Remove with a skimmer when done, and drain on paper towels. While the chips are still hot, sprinkle with seasoning.


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{ 4 comments… read them below or add one }

Dorothy at ShockinglyDelicious June 28, 2013 at 4:24 am

Oh yeah, those look delectable!


Anne Papina June 28, 2013 at 7:31 am

Thanks! It’s amazing how many chips you can get out of two potatoes–but Morgan took care of them all when he got home!


Mimi Avocado July 11, 2013 at 6:47 pm

Oh yes, those look good. Would be perfect with crab cakes. And avocado. Or all by themselves. Want some now.


Anne Papina July 11, 2013 at 10:30 pm

Now there’s a perfect meal–crab cakes, homemade chips and avocado!


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