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    Home » Recipes » Healthy snacks » Pan Fried Potato Chips – Small Batch from Scratch (+ VIDEO)

    Pan Fried Potato Chips – Small Batch from Scratch (+ VIDEO)

    Published: Apr 21, 2021 · Modified: May 8, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Jump to Recipe Jump to Video Print Recipe
    Two photos of pan fried potato chips with text overlay.

    These pan fried potato chips are made in a small batch, from scratch, in just 30 minutes! The perfect side dish for burgers, BBQs, and everything in between, these homemade russet potato chips are a guaranteed crowd pleaser.

    Pan fried potato chips arranged in rows on paper towel on baking sheet.

    Here’s a super simple recipe for Small Batch Pan Fried Potato Chips! Pan fried potato chips from scratch are made with only 3 ingredients: just two russet potatoes make all you see in this video. Healthier than restaurant or store-bought versions, you’ll want this appetizer, snack, or potato side dish when the craving for potato chips hits.

    Looking for more easy and delicious potato side dish recipes? Try my frozen mixed vegetables potatoes au gratin or explore my round up of potato side dishes for steak dinners.

    Pan fried potato chips on white plate on countertop.

    Table of Contents

    • Ingredients
    • How to Make Pan Fried Potato Chips
    • FAQ
    • Final Tips for Making Pan Fried Potato Chips
    • Are you a foodie, too?
    • The perfect condiment makes the meal
    • Small Batch Pan Fried Potato Chips From Scratch Recipe | Sip Bite Go

    Ingredients

    Make these russet potato chips from scratch with only 3 simple ingredients! You’ll need 2 large russet potatoes (more if cooking for a larger group), plus olive oil and salt. Feel free to add in your own seasoning for a personal flare to this delicious side dish.

    How to Make Pan Fried Potato Chips

    Step 1. First, use a mandoline on the first or second setting to thinly slice the russet potatoes.

    Potato being sliced with green mandoline on wooden cutting board.

    Step 2. Next soak the potato slices in a bowl of cold water for 5 minutes.

    Thinly sliced potatoes soaking in water in glass mixing bowl.

    Step 3. Now set out a paper towel lined surface to transfer the wet potato slices to, then pat them dry.

    Thinly sliced potatoes arranged in rows on paper towel on wooden chopping block.

    Step 4. After that, add olive oil to the largest pan you own, then heat the pan to medium-high heat. When the oil is shiny and hot, add the potato slices in a flat layer. They can slightly touch in the pan, but don’t overlap them. Instead, cook in batches if needed. Sprinkle salt on the potatoes as desired.

    Homemade potato chips cooking in black sauce pan on oven.

    Step 5. Finally, after a minute or a few, the side of the potato slices touching the pan will begin to brown. At this point, flip them and cook the other side. Then remove from heat and transfer to a paper towel lined surface to cool for a minute. Now it’s time to serve and enjoy!

    Pan fried potato chips arranged in rows on paper towel on baking sheet.

    FAQ

    How thin should the potato slices be?

    For this recipe, I used a mandolin with 3 setting options and chose the one in the middle. The potato chip slices were about ⅛th of an inch thick. The thinner you slice the potatoes, the more area in the pan you’ll need to have, otherwise you’ll have to cook them in batches.

    Why do you dry the potato slices before cooking?

    The dryer they are, the better they’ll crisp up! This step also prevents the potato chips from becoming soggy or too moist.

    Final Tips for Making Pan Fried Potato Chips

    • Don’t overcrowd the pan. I know we sometimes get impatient when cooking, but it’s important that you give the potato slices enough room to cook evenly. If you’re cooking for a larger group, use the largest pan you have and don’t be afraid to cook in batches — the perfect, crispy homemade potato chips are worth the effort.
    • Skin on or off? I like the added taste and texture, so I don’t peel the potatoes before slicing them. This is totally a personal preference though, and you can leave the skin on or off, whichever you prefer. The steps and ingredients are the same with or without the skin.
    • Entertaining a crowd with russet potato chips. Whip up a batch of these easy homemade chips the next time you have guests over for a holiday, party, or movie night! I’m always a fan of snack options for guests. Serve these potato chips with zucchini chips and your favorite dipping sauces, and enjoy your very own chip bar.
    • Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I’d recommend using the oven or an Air Fryer to get back to that nice crispness.

    Are you a foodie, too?

    Find me on Instagram to let me know what you think about this recipe @sipbitego.

    And if you love the idea of eating restaurant-style food at home – subscribe to the Sip Bite Go channel.

    The perfect condiment makes the meal

    Anyone who knows me, knows I’m a true believer in pairing the perfect condiment with a meal to make it feel “complete”. For real — I’ll order a dish at a restaurant just because I’m excited to try the sauce or dressing.

    Here are some of my favorite kitchen supplies for making sauces on the fly:

    • Shun chef’s knife
    • Nice olive oil
    • Mandoline
    • A finishing salt, like Jacobsen’s black garlic sea salt
    • Bamboo cutting boards
    • Pyrex glass mixing bowls with lids
    • Aerogarden for having fresh herbs on hand
    • Mini mason jars for storing dressings in the fridge

    Inspire the inner home chef in you. Grab a copy of my free Sous Vide Beginners ebook and free cooking with herbs ebook.

    Tongs moving thinly sliced potatoes around on skillet.
    Tongs moving thinly sliced potatoes around on skillet.

    Small Batch Pan Fried Potato Chips From Scratch Recipe | Sip Bite Go

    The perfect side dish for burgers and BBQs, these easy pan fried potato chips are made in a small batch, from scratch, in just 30 minutes.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Finish Time: 2 minutes
    Total Time: 27 minutes
    Servings: 2
    Calories: 230kcal
    Author: Jenna Passaro

    Ingredients

    • 2 large russet potatoes
    • 1 tbsp olive oil
    • ¼ tsp salt

    Instructions

    • Use a mandoline to thinly slice the russet potatoes on the first or second setting. For this demonstration, I used a mandolin with 3 setting options and chose the one in the middle. The potato chip slices were about ⅛th of an inch thick. The thinner you slice the potatoes, the more area in the pan you’ll need to have, or you’ll have to cook them in batches.
    • Soak potato slices in a bowl of cold water for 5 minutes.
    • Set out a paper towel lined surface to transfer the wet potato slices to and pat them dry. The dryer they are, the better they’ll crisp up.
    • Add olive oil to the largest pan you own. Heat the pan to medium-high heat. When the oil is shiny and hot, add potato slices in a flat layer. They can slightly touch but don’t overlap them. Instead, cook in batches if needed. Sprinkle salt on potatoes as desired.
    • After a minute or a few, the side of the potato slices touching the pan will begin to brown. Flip them and cook the other side. Remove to heat and transfer to a paper towel lined surface to cool for a minute. Serve and enjoy.

    Video

    Notes

    • Don’t overcrowd the pan. I know we sometimes get impatient when cooking, but it’s important that you give the potato slices enough room to cook evenly. If you’re cooking for a larger group, use the largest pan you have and don’t be afraid to cook in batches — the perfect, crispy homemade potato chips are worth the effort.
    • Skin on or off? I like the added taste and texture, so I don’t peel the potatoes before slicing them. This is totally a personal preference though, and you can leave the skin on or off, whichever you prefer. The steps and ingredients are the same with or without the skin.
    • Entertaining a crowd with russet potato chips. Whip up a batch of these easy homemade chips the next time you have guests over for a holiday, party, or movie night! I’m always a fan of snack options for guests. Serve these potato chips with zucchini chips and your favorite dipping sauces, and enjoy your very own chip bar.
    • Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I’d recommend using the oven or an Air Fryer to get back to that nice crispness.
    Watch how to make pan fried potato chips recipe video on Sip Bite Go YouTube

    Nutrition

    Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Nimot says

      May 27, 2021 at 4:25 am

      Elaine,your reply makes me laugh too,
      “I hate to see a grown frying pan cry”😁

      Reply
    2. Elaine R. says

      April 21, 2021 at 10:18 am

      I love potatoes… cooked any which way… as far as I am concerned, there is no wrong way to cook/prepare potatoes… I love potato-chips… I love this recipe for home cooked potato chips. Purchasing potato chips means one must contend with excessive, commercial seasonings; I do not purchase chips for that reason. I have a lovely large frying pan which cries out to be used every time I open the “pots & pans cupboard”… I am so happy for this recipe, Jenna, because I hate to see a grown frying pan cry. It doesn’t hurt that my all time fave potato is the beautiful RUSSET which responds obediently to the whims of the mandoline. Thanks again Jenna.5 stars

      Reply
      • Jenna Passaro says

        April 22, 2021 at 11:28 am

        Hey Elaine,
        Your post gave me a good laugh.

        My large frying pans love to be a part of the fun going on in the kitchen, too! These homemade chips definitely get an A+ in my house. I love them with guac.

        Have a great day 🙂
        Jenna

        Reply

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    jenna passaro food blogger from Portland Oregon

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    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

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