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Homemade Potato Chips

These simple and easy homemade potato chips are delicious and always a crowd favorite. However, there are a couple very important steps that must be followed to make sure they are perfectly crispy. 
Course Side Dish
Cuisine American


  • 1.5 - 2 lbs Russet Potatoes
  • Arturo's Grill Seasoning
  • Vegetable Oil


  • Begin by scrubbing the potatoes. 
  • Slice thin, about a 1/16th of an inch, with a mandolin. 
  • Rinse and drain till the rinse water is clear. It should take about three finesse.  This helps remove the excess starch in the potato. 
  • Then spin the sliced potatoes with a salad spinner to remove all excess water. Or pat dry with a towel. A salad spinner works well but if you don’t have one a towel works too. 
  • Fry batches of the chips in 350-degree oil until they are done or golden brown. Oil should be 2” deep in a heavy bottom pot or deep fryer. 
  • Place the chips in a paper towel-lined bowl and toss to remove excess grease. Then season with Arturo’s grill seasoning lightly.