HOMEMADE POTATO CHIPS
- WineCheeseScallops
- Jun 11
- 6 min read
Updated: Jun 18
There’s something undeniably satisfying about making your own potato chips at home—especially when they come out perfectly crisp and dusted with a savory ranch-style seasoning blend. Homemade Potato Chips are our latest crunchy obsession, inspired by late-night snack cravings and a weekend kitchen experiment gone right. These aren’t your average chips—they’re bold, flavorful, and dangerously addictive.
"These were delicious!!!" - Jon M.
Whether you’re serving them up for game day, movie night, or just because, this recipe turns a humble russet potato into the star of the show. The dry ranch seasoning adds a zesty, herbaceous kick with hints of dill, garlic, and paprika. And the best part? You can fry up a big batch and still feel proud of skipping the bagged kind.
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Russet Potatoes
Russet potatoes are the gold standard for homemade chips thanks to their high starch content and low moisture. This combination gives them that signature crunch when fried. Keeping the skins on not only saves prep time but also adds extra texture and a slightly earthy flavor. When sliced ultra-thin and soaked in ice water, russets fry up into beautifully crisp chips that hold seasoning like a dream.
Dry Ranch Seasoning Blend
Forget store-bought packets—this custom blend of dry ranch seasoning is everything you want in a chip topping. Dried parsley and dill give it that classic ranch taste, while garlic and onion powders add depth. Smoked paprika and black pepper round things out with a touch of warmth and spice. It’s the kind of seasoning you’ll want to sprinkle on everything from popcorn to roasted veggies.
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Recipe Origin | HOMEMADE POTATO CHIPS
This recipe came straight from the heart—and the hands—of our family. What started as a simple craving for chips turned into a full-on kitchen experiment. With the mandoline out and the oil heating, we tested batch after batch until we struck gold. These chips aren’t just a recipe—they’re a little slice of our family life, shared with love and a lot of crunch.
We’ve made them for casual snacks, party appetizers, and even served them alongside sandwiches or burgers. Friends and family now specifically request Chandler’s chips whenever they come over. It’s become a tradition in our kitchen, and now we’re so excited to share it with you.
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Tips, Serving Suggestions, and Storage Advice
Use a mandoline for even, super-thin slices that fry uniformly.
Soak the slices in ice water to remove excess starch and help the chips crisp up beautifully.
Pat slices completely dry before frying—moisture leads to soggy chips and dangerous oil splatter.
Use a deep-fry thermometer to keep oil in the 365–375°F range for optimal frying.
Fry in small batches so the oil temperature doesn’t drop too low.
Season immediately after frying while the chips are still hot, so the seasoning adheres.
Line a baking sheet with paper towels to absorb excess oil as the chips cool.
Customize the seasoning blend by adding cayenne for heat or nutritional yeast for a cheesy twist.
Store cooled chips in an airtight container for up to 3 days (if they last that long!).
Serve alongside sandwiches, burgers, or dips like French onion, ranch, or hummus.
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Unique Recipe Qualities
Created and tested as a family effort-and full of heart.
Uses pantry-staple spices to make a custom seasoning blend.
Crispy, golden texture without any preservatives or additives.
Easily customizable with different herbs and spices.
A fun, hands-on recipe great for kitchen bonding time.
Perfect balance of salt, tang, and savory herbs.
Unpeeled potatoes add texture and nutrition.
Soaking in cold water improves texture and appearance.
Great as a snack, side dish, or party food.
Brings out big flavor using simple ingredients.
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Homemade Potato Chips
Ingredients
2 ½ pounds russet potatoes, unpeeled
3 ½ teaspoons dry ranch seasoning
1 ½ teaspoons dried parsley
1 ½ teaspoons onion powder
1 ¼ teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon dried dill
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
Vegetable oil, for frying
Instructions
Using a mandoline, slice the unpeeled russet potatoes as thinly as possible (second-thinnest setting recommended). Submerge the slices in a bowl of cold water with a few ice cubes. Refrigerate for at least 30 minutes or up to overnight.
In a small bowl, mix together the dry ranch seasoning, parsley, onion powder, sea salt, garlic powder, dill, smoked paprika, and black pepper. Set aside.
Drain the potato slices and arrange them in a single layer on baking sheets lined with paper towels. Use additional paper towels to thoroughly blot the slices dry.
Fill a large Dutch oven or heavy-bottomed pot about two inches deep with vegetable oil. Heat the oil to 365–375°F.
Working in small batches, carefully lower the potato slices into the hot oil using a spider strainer. Fry until golden and crisp.
Remove the chips with the spider strainer and transfer them to a paper towel-lined baking sheet. While still hot, sprinkle with the seasoning blend and toss to coat.
Repeat the frying and seasoning process with the remaining potato slices. Serve immediately or allow to cool completely before storing in an airtight container.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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FAQ Section
Can I use other types of potatoes?
Russets work best for crispiness, but Yukon Golds can be used for a softer, buttery chip. Red potatoes tend to hold more moisture and may not crisp as well.
Do I need a mandoline slicer?
A mandoline ensures even, super-thin slices. You can use a sharp knife, but it’s harder to achieve consistent thickness, which can lead to uneven frying.
What’s the best oil for frying?
Vegetable oil works well due to its neutral flavor and high smoke point. Canola oil is also a good alternative.
Can I bake or air fry these chips?
Yes! While frying gives the crispiest results, you can bake them at 400°F on a parchment-lined sheet or air fry at 360°F in batches until golden and crisp.
How long do homemade chips stay fresh?
If cooled completely and stored in an airtight container, they stay crisp for up to 3 days. Avoid storing while warm or in a humid environment.
Can I make the seasoning mix ahead?
Absolutely! Double or triple the seasoning blend and keep it in a jar for quick access—great for popcorn, fries, or roasted veggies too.
Why soak the potatoes in cold water?
It removes excess starch, which helps the chips fry up crisp instead of gummy. Ice water also keeps them from browning while prepping.
How do I know when the chips are done frying?
They’ll float to the top and turn golden. Watch closely—they go from golden to overdone quickly.
Can I make these in advance for a party?
Yes! Fry and season them a few hours ahead, then let them cool completely before storing. Spread them out just before serving for max crunch.
What makes these different from store-bought chips?
No preservatives, no artificial flavors—just pure potato crunch with a handcrafted seasoning blend made from real herbs and spices.
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Their high-quality selection never disappoints!
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