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.