OLD BAY POTATO CHIPS
There is something about a really good potato chip that is hard to resist. Crisp, salty, crunchy, and completely snackable, homemade potato chips are already a step above anything that comes out of a bag. Add a generous dusting of Old Bay seasoning, and you've got a snack with a whole lot more personality.
These Old Bay Potato Chips start with thinly sliced Yukon Gold potatoes that are soaked in vinegar-infused water before being fried until light and crispy. The vinegar adds a subtle tang while helping create that classic chip flavor, and the Old Bay seasoning brings its signature blend of savory herbs and spices.
They're perfect for snacking straight from the bowl, serving alongside sandwiches and burgers, or putting out with drinks when you're entertaining. And fair warning: once you start eating them, "I'll just have one" probably isn't going to happen.
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Yukon Gold Potatoes
Yukon Gold potatoes are an excellent choice for homemade chips because they have a naturally buttery flavor and a creamy interior while still producing wonderfully crisp slices when fried. Their thin, even slices transform into golden chips with plenty of potato flavor underneath the seasoning.
Old Bay Seasoning
Old Bay is what gives these chips their personality. Its blend of celery salt, spices, and herbs brings a savory, slightly spicy flavor that pairs exceptionally well with potatoes. It's also a natural match for the seafood-inspired flavors that Old Bay is famous for, making these chips especially fun to serve alongside crab cakes, shrimp, or other seafood dishes.
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Recipe Origins
We've always loved the idea of taking a simple ingredient and turning it into something that feels a little more special. Potato chips are about as simple as it gets, but making them at home gives you complete control over the texture, seasoning, and flavor.
The vinegar soak is an especially nice touch. It gives the potatoes a subtle tang and helps create a chip that has a little more character than your standard homemade potato chip. Then comes the Old Bay—because potatoes and Old Bay just make sense.
This is the kind of recipe that works equally well for game day, backyard gatherings, cocktail hour, or simply when you want something crunchy to snack on at home.
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Tips for Making the Best Old Bay Potato Chips
Use a mandoline. Consistent thickness is one of the biggest secrets to evenly cooked potato chips.
Be careful with the mandoline. Always use the safety guard or a cut-resistant glove. Those blades are extremely sharp.
Don't skip the vinegar soak. It adds subtle tang and helps develop the flavor of the finished chips.
Rinse until the water runs clear. This removes excess surface starch and helps keep the chips from sticking together during frying.
Dry the potatoes thoroughly. Water and hot oil are a dangerous combination, and wet potatoes will also produce less crispy chips.
Don't overcrowd the pot. Frying too many slices at once can dramatically lower the oil temperature and result in greasy chips.
Maintain 325°F. Use a reliable thermometer and give the oil time to return to temperature between batches.
Stir gently while frying. This helps keep the slices separated and encourages even browning.
Season immediately. Old Bay sticks best when sprinkled onto the chips while they're still hot.
Taste as you go. Old Bay already contains salt, so adjust the additional salt according to your preference.
Use a heavy-bottomed pot. It helps maintain a more consistent oil temperature and provides better heat distribution.
Don't wait for deep browning. Potato chips continue to firm up as they cool, so remove them once they're lightly golden and the bubbling has significantly slowed.
Give them room to drain. Spread the chips out on a paper towel-lined baking sheet instead of piling them together.
Keep the oil clean. If you notice excessive crumbs accumulating in the oil, carefully remove them between batches to prevent burnt flavors.
Serve them fresh. Homemade potato chips are at their absolute best shortly after frying.
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Why This Recipe Stands Out
It's homemade. Freshly fried potato chips have a texture that is hard to beat.
Old Bay changes everything. The seasoning gives these chips a distinctive savory, slightly spicy flavor.
The vinegar adds another layer. That subtle tang keeps the chips from tasting one-dimensional.
They're incredibly crunchy. Proper slicing, rinsing, drying, and frying create that satisfying homemade crunch.
They're surprisingly easy to customize. Once you have the basic technique down, you can experiment with different seasonings.
They're perfect for entertaining. A giant bowl of homemade chips is always going to disappear quickly.
They pair beautifully with seafood. Old Bay and seafood are a classic combination, making these chips a natural addition to a seafood spread.
They're great bar food. Put these out with cold drinks and dipping sauces and you've got an easy crowd-pleaser.
You control the seasoning. Want more Old Bay? Add it. Prefer a lighter coating? Use less.
They're much more interesting than ordinary chips. The vinegar and Old Bay give them a flavor profile that stands out.
They're inexpensive to make. A couple of pounds of potatoes can turn into a substantial batch of chips.
They're fun to make. There's something satisfying about watching simple potato slices transform into golden, crispy chips.
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OLD BAY POTATO CHIPS
Ingredients
2 pounds medium Yukon Gold potatoes
½ cup distilled white vinegar
6 cups canola oil, for frying
1 tablespoon Old Bay seasoning
1 teaspoon salt
Instructions
Prepare the soaking liquid. Bring a medium saucepan of water to a simmer.
Slice the potatoes. Using a mandoline, carefully slice the potatoes into ⅛-inch rounds. Place the slices in a large heatproof bowl.
Soak with vinegar. Pour the simmering water over the potatoes. Stir in the vinegar and allow the potatoes to cool to room temperature.
Rinse the potatoes. Drain the potatoes, then cover them with cold water. Stir gently to release excess starch. Drain and repeat with fresh cold water until the water runs clear, about three times.
Heat the oil. Pour the canola oil into a heavy-bottomed pot and heat to 325°F. Use a thermometer to monitor the temperature throughout frying.
Prepare the seasoning. In a small bowl, combine the Old Bay seasoning and salt.
Dry the potatoes thoroughly. Drain the potatoes and pat them very dry with paper towels or clean kitchen towels. Removing as much moisture as possible helps prevent dangerous splattering and promotes crispier chips.
Fry in batches. Working in small batches, carefully add the potato slices to the hot oil. Fry, stirring occasionally to prevent the slices from sticking together, until the chips are lightly golden and the bubbling around them begins to subside.
Drain and season immediately. Transfer the chips to a paper towel-lined baking sheet. While they're still hot, immediately sprinkle them with the Old Bay seasoning mixture.
Repeat. Continue frying the remaining potatoes in batches, allowing the oil to return to approximately 325°F between batches.
Serve. Let the chips cool slightly, then serve while crisp.
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Frequently Asked Questions
What potatoes are best for homemade potato chips?
Yukon Gold potatoes work very well because of their flavor and texture. Russet potatoes are another excellent option if you prefer a lighter, starchier chip.
Do I have to use a mandoline?
A mandoline is strongly recommended because it produces consistently thin slices. You can use a very sharp knife, but achieving perfectly even ⅛-inch slices takes more time and practice.
Why do you soak the potatoes in vinegar water?
The vinegar gives the potatoes a subtle tang while the soaking and rinsing process helps remove excess starch. This contributes to the texture and flavor of the finished chips.
Why do I need to rinse the potatoes multiple times?
Rinsing removes excess starch released during slicing. Continue rinsing until the water becomes relatively clear.
Can I use another frying oil?
Yes. Peanut, vegetable, or another neutral high-heat oil can be substituted for canola oil.
Can I use more Old Bay?
Absolutely. If you love Old Bay, feel free to add more. Start with the recommended amount and adjust to taste.
Why aren't my chips crispy?
The most common causes are slices that are too thick, potatoes that weren't dried thoroughly, overcrowding the pot, or oil that wasn't hot enough.
Why did my chips turn out greasy?
The oil temperature probably dropped too much during frying. Fry in smaller batches and allow the oil to return to 325°F before adding the next batch.
Can I make these chips in an air fryer?
Yes, although the texture will be different from traditionally fried chips. You'll also need to work in smaller batches and monitor them closely because thin potato slices can brown quickly.
Can I bake them instead?
Yes, but again, the texture will be different. For the classic crispy texture of this recipe, frying is the preferred method.
Can I make these with sweet potatoes?
Yes. Sweet potatoes can be used, although they contain different amounts of starch and moisture, so the cooking time and final texture may vary.
What can I serve with Old Bay Potato Chips?
They're great with burgers, sandwiches, seafood, crab cakes, shrimp, dips, sandwiches, or simply served as a snack with your favorite drink.
How long will homemade potato chips stay crispy?
They're best the day they're made. Stored properly in an airtight container, they should remain enjoyable for approximately 2–3 days.
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