Print

Ultimate Crispy Homemade Potato Chips (Oven and Air Fryer Methods)

A close-up of a generous pile of homemade, seasoned potato chips dusted with paprika and herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the crispiest, golden homemade potato chips using simple ingredients. This guide provides clear steps for achieving maximum crunch in your oven or air fryer for a satisfying, guilt-free snack.

Ingredients

Scale
  • 3 large Russet potatoes
  • 2 tablespoons olive oil (for frying/tossing)
  • 1 tablespoon olive oil (for air fryer, optional spray)
  • 1 teaspoon fine sea salt, or to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of black pepper

Instructions

  1. Prepare the potatoes: Wash and thinly slice the potatoes using a mandoline slicer or a very sharp knife to about 1/16 inch thickness. Uniform slicing is key for even cooking.
  2. Soak the slices: Place the potato slices in a large bowl of cold water for at least 30 minutes. This removes excess starch, which helps them crisp up. Drain the water completely.
  3. Dry thoroughly: Spread the slices in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Moisture prevents crispiness.
  4. Seasoning: In a clean bowl, toss the dry slices with 2 tablespoons of olive oil, salt, garlic powder, paprika, and pepper until lightly coated.
  5. Oven Baking Method: Preheat your oven to 375°F (190°C). Arrange the seasoned slices in a single layer on baking sheets lined with parchment paper. Do not overlap them. Bake for 15–20 minutes, flipping halfway through, until golden brown and crisp. Watch closely near the end to prevent burning.
  6. Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the basket with oil. Place the seasoned slices in a single layer in the basket; work in batches to avoid overcrowding. Air fry for 10–15 minutes, shaking the basket every 5 minutes, until golden and crunchy.
  7. Cool and serve: Transfer the finished chips to a wire rack or paper towel-lined plate to cool completely. They will crisp up more as they cool. Taste and add extra salt if needed immediately after cooling.

Notes

  • For the best results in the oven, use parchment paper to prevent sticking and promote even browning.
  • If you prefer deep-fried potato chips, heat 2 inches of neutral oil (like canola) to 350°F (175°C) and fry small batches for 3–4 minutes until golden. Drain well on paper towels.
  • Customize your flavor: Try onion powder, chili powder, or a light dusting of nutritional yeast for a cheesy flavor.

Nutrition

Find it online: https://mistyplate.com/crispy-homemade-potato-chips-recipe/