The best homemade potato chips
Discover how to make the ultimate homemade chips with a crisp golden exterior and fluffy interior using a double-cook method. Perfectly seasoned with salt, these chips rival any takeaway.
Updated : 22 June, 2025
Easy
About 20 min.
Ingredients
4
Potato
as needed
Sunflower oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel the potatoes and slice into thick chips. Rinse under cold water to remove excess starch, or soak for a few hours if time allows. Pat dry thoroughly.
Step 2
Heat sunflower oil in a deep, heavy-based pan or electric fryer to 130°C. Carefully lower in half of the chips using a metal slotted spoon and fry for 10 minutes, or until tender but still pale. Remove and drain on kitchen paper. Repeat with the remaining chips. You can pause here until you're ready to finish cooking.
Step 3
When it's time to serve, reheat the oil to 190°C. Return all the par-cooked chips to the pan and fry for 4-5 minutes, or until golden and crisp. Drain once more on kitchen paper, transfer to a dish, and finish with a generous sprinkle of salt. Serve immediately.