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.
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.
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.
Step 2. Next soak the potato slices in a bowl of cold water for 5 minutes.
Step 3. Now set out a paper towel lined surface to transfer the wet potato slices to, then pat them dry.
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.
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!
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.
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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.
Small Batch Pan Fried Potato Chips From Scratch Recipe | Sip Bite Go
Video
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.
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.
Nimot says
Elaine,your reply makes me laugh too,
“I hate to see a grown frying pan cry”😁
Elaine R. says
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.
Jenna Passaro says
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