The good news, many different types of potatoes can be used for making chips, but a few are particularly well-suited for this purpose. Some potatoes will make chips that are too soft, while others will make chips that are too hard. The best potatoes for making chips are those that fall somewhere in the middle – not too soft and not too hard.
Making homemade potato chips is as easy as following the information below to help you solve the many questions you might have about frying potatoes.
⬇️ Table of Contents
What Kind of Potatoes To Use For Making Chips
When finding the perfect potato for making chips, you should keep a few things in mind.
- The potato should be starchy, which will help ensure that the chips come out nice and crispy.
- The potatoes should be firm. If it is too soft, it will turn to mush when you try to fry it.
- The potato should be uniform in size, so the chips all cook evenly in the same amount of time.
- Avoid potatoes that are green or have sprouts growing, as these can be bitter and may not cook well.
Once you've selected your potatoes, make sure you wash them thoroughly under running water to remove any dirt or debris.
Tuber Selections For Potato Chips
Potato chips can be a fun and gratifying experience to make at home, but it's critical to use the proper kind of potato. Some potatoes are better for making chips than others because they have a lower moisture content and a higher starch content. Russet potatoes are one of the best choices, as they have a high starch content that makes them nice and crispy when fried. Other good choices include Yukon Gold and Red Bliss potatoes.
Important tip: select potatoes that are in season. If you would like to learn more about in-season potatoes and growing tips.➡️ When Are Potatoes In Season & Growing Tips
Here are the best potatoes for making chips:
- Russet Potatoes - have a high starch content, which makes them ideal for chips. They also have a rough, bumpy skin that helps the chips crisp up.
- Yukon Gold Potatoes - these potatoes are also high in starch, but they have a smooth, waxy texture. This means they'll hold their shape well when fried.
- Red Bliss Potatoes - lower starch content, but they'll still make decent chips. They tend to be on the softer side, so they might not be as crisp as other types of potatoes.
- Sweet Potatoes - can technically be used for making chips, but they'll usually end up being on the softer side. Using sweet potatoes, make sure to slice them thinly so they'll cook evenly.
What Is Needed To Fry Potato Chips?
To make potato chips, you will need a few basic kitchen tools:
- Sharp Knife - used to slice the potatoes into thin strips. The thinner the slices, the crispier the chips will be.
- Mandoline - used to cut them as thinly as possible. The best option for consistent results.
- Frying Pot - make sure the pot is large enough to fit the number of potato chips with overfilling.
- Fry Oil - types to use: Canola oil, Peanut oil, or vegetable oil are good choices. (use high smoke point oil). Do not use Olive oil.
- Temperature Probe/ Thermometer Probe - Measure the oil temperature to help make sure the oil is staying around 350 to 375 degrees. The higher temperature of 375 works with larger batches and larger pots/fryers.
- Spider Kitchen Tool - used to scoop the potato chips out of the hot oil. Large circle with a lot of holes and a handle.
- Paper Towels - potato chips need to drain the excess oil after frying.
How To Fry Potato Chips
Frying potatoes and creating super crispy potato chips is easy. Below is the proper method you can trust.
Begin by cutting the potatoes into chips using a sharp knife or mandoline. Try to cut them as thinly as possible if you what the chips to be crispy.
Wash Off The Excess Potato Starch
After slicing, submerge the sliced potatoes in a large bowl of cold water.
- Removes the excess starch on the potato slices.
- Preserves the color of the potato chips before frying. Won't oxidize (turning brown).
Important - Pat the potato dry before frying using paper towels, or a dry kitchen towel.
Warning: Oil and water do not mix. If water is added to hot oil the oil will pop and could burn you.
Spud Frying Technique
When you are ready to fry your chips, heat a large pot or deep fryer filled with oil. Heat the to 350 to 360 degrees Fahrenheit. Make sure not to add too much oil or risk overflow when adding the potatoes to fry.
Carefully add the potatoes, only a few at a time, and cook for 3-5 minutes until golden brown and crispy. Drain on paper towels and season with salt as soon as they are out of the fryer. Serve hot with your favorite dipping sauce.
How do you make chips crispy?
The key to making crispy chips is to cook them at a high temperature so that the outside can get nice and crispy while the inside remains fluffy. Another tip is to use a frying oil with a high smoke point, such as canola or peanut oil.
What’s the easiest way to peel a potato for chips?
The easiest way to peel a potato is to use a vegetable peeler. First, wash the potato to remove any dirt or debris. Then, using a vegetable peeler, carefully peel away the potato's skin.
How long can I store potato chips before they go bad?
Potato chips will generally last for 2-3 weeks when stored in an airtight container at room temperature. However, if the chips are exposed to air or light, they will become stale more quickly.
Do different types of oil produce different-tasting chips?
Yes, different types of oil can produce slightly different-tasting chips. For example, peanut oil may give the chips a slightly nutty flavor, while vegetable oil produces a more neutral-tasting chip.
How do you store potatoes, so they don’t go bad?
Potatoes should be stored in a cool, dark place such as a pantry or cupboard. They should not be stored in the fridge because the cold temperature will cause them to develop a sweeter taste.
Is it healthier to make your own chips?
Generally speaking, homemade chips are healthier than store-bought chips because you have control over what goes into them. For example, you can choose to use healthy cooking oil and limit the amount of salt you add.
Why are some chips thicker than others?
Chips can be of different thicknesses depending on how they are cut. For example, potato chips that are sliced thinly will be crispier than those that are cut thickly.
Potato Spices and Seasoning
What is great about potato chips is that they can be flavored in various ways. If you are using Russet potatoes, you might want to try adding some rosemary or garlic to the chips. If you are using Yukon Gold potatoes, you might want to try adding some Parmesan cheese or truffle oil. Sweet potatoes work great with creamy dips like our Buttermilk Ranch. Try adding something spicy like jalapenos. Using the Red Bliss, they aren't as crispy as the rest, so something like a cheesy dip or fondu will work great.
The possibilities are endless!
📖 Recipe Card
- Russet Potatoes (Yukon Gold, Red Bliss and Sweet Potatoes are all options.) 2 spuds
- Frying Oil (Use the amount your pot needs. Fill the pot up around ⅗ of the way up the sides.) 24 oz
- Apple Cider Vinegar (Goes into the starch rinsing liquid.) 6 tablespoon
- Sea Salt (Add the salt once the potato chips come out of the fryer.) ½ tablespoon
Step 1: Preparing The Potatoes To Be Fried
- Start with clean, washed potatoes. You can peel them or leave the skins on, depending on your preference. Prepare a large bowl of cold water to place the sliced potatoes in to remove excess starch. The starch can burn, leaving unwanted flavor and appearance.Add to the bowl a few tablespoons of salt, plus Apple Cider vinegar (optional)
Step 2: Slicing the Potatoes
- The best option is to use a mandolin set on the thinnest setting. This will create even potato chip slices and will fry within the same amount of time.The next option is using a sharp chef's knife. Take your time and try to create even slices.
Step 3: Frying the Potato Chips
- Prepare an area with paper towels laid out. This will be for the potato chips when they come out of the hot oil to drain. Add sea salt as soon as they come out. If you wait, the salt will not stick as well.Using either vegetable oil, canola oil, or peanut oil, fill a large pot or deep fryer ⅗ of the way. Heat the oil to 350 to 360 degrees. Then add one slice of potato chip and use it as a tester. If the potato burns, the oil is too hot.