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Homemade Chips

Believe it or not, Homemade chips are both easy and quick to prep and cook. The only wait time is is the brine which is about 3 hours. Once you got your chips, sprinkle with flavored popcorn seasoning or just salt and pepper.

My Homemade French Fries are done almost the same way. That results in beautiful golden colored crispy French Fries.

Potatoes for Homemade Chips

The Potatoes to use are Russet Potatoes. By far the most popular. For this post, I used Yukon Potatoes.

If you have a slicer that is able to slice thin you can create large batches of chips pretty quickly. If you don’t then you’ll have to stick with the Potato peeler to peel your chips which is not so fun but doable. You do get nice thin chips though. I used a potato Peeler for this post.

You want the chips pretty thin. Of Course, you can cut Ruffle chips as well with the proper slicer.


The brine both seasons the chips infusing salt and toughens the outside exterior of the chips. It also causes the chips to go really white which is what you want to avoid dark colored or burnt chips. You want to control the Maillard reaction. We do this with Vinegar. Unfortunately, the chips have to stay in this brine for quite a few hours to reach full effect.

Deep Frying

The Deep frying happens pretty fast due to the chips being really thin. Pretty much as soon as they are dropped in you’re taking them out – about 30 seconds – 1 minute. These are then set aside until the remaining chips go through the first fry. Then in batches, they go in for a second fry for color and final crisp. I dump them into a pot and season tossing around to mix well. Then place them on a paper towel with a fan blowing. This is another step that helps dry out the chips. With the chips dried now, give them a final toss to disperse the seasoning more evenly before being served.

Seasoning Homemade Chips

The seasoning can be anything you want. However, the quickest and easiest way to season your chips is with popcorn seasoning. Sprinkle on the chips and toss. Do this while they are still hot so that the excess oil can help with the seasoning to stick. Afterward, allow them to dry in front of a fan and toss again to get rid of excess seasoning.

You can also use Old Bay, Taco Seasoning, Powdered Cheese or experiment a bit and come up with your own seasoning that you pass around and it becomes extremely popular and Major Chip Companies are inquiring with you to make a deal. It could happen! I believe Lay’s offers a million dollar contest prize for new flavor ideas. It could be You!

Homemade Chips

Homemade Potato Chips

Crispy Appealing Homemade Potato Chips seasoned anyway you like using Pop Corn Seasoning or other seasonings
Servings: 1 bag
Prep10 minutes
Cook 10 minutes


  • Deep Fryer


  • 4 Potatoes Peeled and sliced thin
  • 8 C Water
  • 1/2 C Vinegar
  • 2 Tbl Kosher Salt


  • Peel and Slice the Potatoes Thin
  • Place into the pot with remaining ingredients. Mix well and leave for 3 Hours
  • Strain the Chips and pat dry.
  • one by one toss them into the deep fryer in 15 second intervals at 350 F. Fry until just light and crisp. set these aside and repeat until all chips are done.
  • Once you have all the chips done the first fry. Deep fry them again for color and additional crisp in batches.
  • Remove place into a Pot and Salt and Pepper Immediately. Toss well to mix. Let rest on paper towel in front of a fan for a few minutes. Toss again before serving.


Limit yourself to about a 15 seconds window where you toss in the chips one by one. Get in as much as you can.
This is a twice fried process. so for the first fry you don’t have to worry about patting it dry with paper towel because all of the chips will get fried together again.
Course: Appetizer, Snack
Cuisine: American
Keywords: Homemade Potato Chips, Potato Chips
Author: JAH

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