Crispy Potato Snack Chips: Quick 20-Minute Fried Recipe Tips, FAQ & printable recipe

Tips for success

For the crispiest chips, make sure the potatoes are thoroughly dried after boiling. Excess moisture in the dough will lead to soggy chips. Also, roll the dough as thin as possible—about 1/8 inch is ideal.

Thinner chips fry up crunchier. If you have time, let the cut chips rest on a wire rack for 10 minutes before frying; this helps them dry out slightly and improves crispness.

To keep the oil at a consistent temperature, fry in small batches and allow the oil to return to 350°F (175°C) between batches. Use a slotted spoon to turn the chips occasionally for even browning.

After frying, season immediately with salt while the chips are still hot so it adheres well. If you're making a large batch, keep the finished chips in a warm oven (200°F) on a baking sheet while frying the rest.

Variations

• Spicy Chili Chips: Add 1/2 teaspoon of chili powder and a pinch of cayenne pepper to the dough along with the salt and pepper. This gives the chips a subtle heat that pairs well with cool dips.
• Herb and Garlic Chips: Mix in 1 teaspoon of dried oregano or thyme and 1/2 teaspoon of garlic powder into the dough. The herbs add an aromatic flavor that complements the potato base.
• Cheesy Potato Chips: Fold in 1/2 cup of finely grated sharp cheddar cheese into the dough. The cheese melts during frying, creating a savory, cheesy chip with a crispy texture.
• Sweet Potato Chips: Substitute the russet potatoes with an equal weight of sweet potatoes. The chips will be slightly sweeter and have a beautiful orange hue. Adjust the salt to taste.

Storage and make-ahead

Fridge

Store leftover chips in an airtight container at room temperature for up to 2 days. Do not refrigerate, as moisture will make them lose their crispness.

Freezer

Freeze uncooked cut chips on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

To reheat leftover chips, spread them on a baking sheet and warm in a 350°F (175°C) oven for 3-5 minutes until hot and crispy.

Store any leftover chips in an airtight container at room temperature for up to 2 days. To refresh their crispness, reheat them in a 350°F (175°C) oven for 3-5 minutes until hot and crunchy. Avoid storing them in the refrigerator, as the moisture will make them soggy.

You can prepare the potato dough up to a day in advance. Wrap the dough tightly in plastic wrap and refrigerate. When ready to cook, let the dough come to room temperature for about 20 minutes, then roll and cut as directed.

The cut chips can also be frozen on a baking sheet, then transferred to a zip-top bag; fry them directly from frozen, adding a minute or two to the frying time.

Serving ideas

These chips are wonderful on their own, but they also shine with a variety of dips. Serve them with a classic onion dip, a spicy sriracha mayo, or a cool ranch dressing.

They also make a great topping for salads or soups, adding a crunchy texture. For a party, arrange the chips on a platter with a bowl of dip in the center—they're sure to be a hit.

Pair these chips with a cold beer or a sparkling lemonade for a delightful snack. They are also a fantastic accompaniment to sandwiches or burgers. If you're feeling creative, sprinkle them with a little smoked paprika or grated Parmesan cheese before serving. The possibilities are endless, so have fun and enjoy the crunch.

Frequently asked questions

Recipe card

Crispy Potato Snack Chips: Quick 20-Minute Fried Recipe

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 2 lb russet potatoes, boiled and peeled
• 100 g cornstarch (about 3/4 cup)
• 1/2 cup plain breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil, for frying

Instructions

1. Boil the russet potatoes in a large pot of salted water until very tender, about 15-20 minutes. Drain well and let them cool slightly until safe to handle. Peel the potatoes while still warm, then transfer to a large ceramic bowl. Mash with a potato masher or ricer until completely smooth and velvety, with no lumps remaining.
2. To the mashed potatoes, add the cornstarch, breadcrumbs, salt, and black pepper. Use your hands to knead everything together until a pliable, smooth dough forms. The dough should be soft but not sticky. If it feels too wet, add a little more cornstarch; if too dry, add a teaspoon of water.
3. On a lightly floured surface, roll the potato dough out to about 1/8-inch thickness. Use a knife or pizza cutter to cut the dough into chip-sized rectangles or your preferred shapes. You can also use cookie cutters for fun shapes.
4. Pour the vegetable oil into a deep skillet or Dutch oven, filling it no more than halfway. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. The oil should shimmer but not smoke.
5. Carefully drop a few potato chips into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally with a slotted spoon, until golden brown and crispy. The chips will float to the surface when they are done.
6. Use a slotted spoon to transfer the fried chips to a plate lined with paper towels. Let them drain for a minute to remove excess oil. Season with additional salt if desired, and serve warm for the best crunch.

Contains: gluten

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

3 g

Sugar

1 g

Automatic estimate from the ingredient list, not laboratory-verified.