There’s something about making food from scratch that just feels different.
Not perfect.
Not always pretty.
But real.
Today we made homemade potato chips in our kitchen, and I’ll be honest — they weren’t all evenly cooked, some browned faster than others… but they were crispy, salty, and completely ours.
And moments like this? That’s why I’m learning to cook from scratch.
🥔 Ingredients (Simple + Budget Friendly)
- 2–3 potatoes
- Oil for frying
- Salt
That’s it. No extras, no complicated ingredients.
🔪 Step 1: Slice the Potatoes
I used my KitchenAid setup with the slicer attachment to cut the potatoes, and it made the process so much faster.
Not all of my slices came out perfectly even, but it definitely helped get them thin without a ton of effort.
👉 Thin slices = crispy chips
👉 Thicker slices = softer or chewy
Tip: If you don’t have a slicer attachment, you can use a knife — just try to keep them as even as possible so they cook evenly.
đź’§ Step 2: Soak in Water
After slicing, I soaked the potatoes in water for 30 minutes.
This helps remove starch so they don’t stick together and get crispier when frying.
👉 Don’t skip this — it actually makes a difference
🔥🧺 Step 3: Dry Completely
After soaking, I drained the potatoes and laid them out to dry completely.
You can:
- Pat them dry with a towel
- Let them air dry for a bit
👉 This step is key — if they’re wet, the oil will splatter and the chips won’t crisp properly.
🔥 Step 3: Fry the Chips
I heated oil and added the potato slices in small batches.
You’ll see them:
- Bubble fast at first
- Slowly turn golden
- Start to crisp up
⚠️ This part goes QUICK
Some of mine browned faster than others because of uneven slices
🧂 Step 4: Salt Immediately
As soon as they came out, I salted them while they were still hot.
This helps the salt stick and gives that classic chip flavor.
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