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James Carrier Photo by: James Carrier

Potato Chips

Skip the bag and make potato chips at home with this easy recipe. Four ingredients and a slicer are all you need.

Sunset APRIL 2003

  • Yield: Makes about 2 appetizer servings per 8-ounce potato


  • Russet or Yukon Gold potatoes (peeled or scrubbed)
  • Vegetable oil
  • salt
  • fresh-ground black pepper


1. Adjust a slicer to thinnest setting (1/16 or 1/32 in.) and place over a large bowl of cold water. Using the safety guard, slice russet or Yukon Gold potatoes (peeled or scrubbed) into water. Let soak 10 minutes; rinse slices and blot completely dry with paper towels.

2. Heat 2 inches of vegetable oil in a 4- to 5-quart pan over medium-high heat to 380°. Fry potatoes in batches (do not overcrowd pan), stirring occasionally to separate and submerge slices, until crisp and golden, 1 1/2 to 2 minutes for 1/32-inch-thick slices, 3 1/2 to 4 1/2 minutes for 1/16-inch-thick slices. Using a slotted spoon, transfer to paper towels to drain. Let oil return to 380° between batches.

3. Sprinkle with salt and fresh-ground pepper.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 59%
  • Protein: 2.5g
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Carbohydrate: 5.3g
  • Fiber: 2.6g
  • Sodium: 7.9mg
  • Cholesterol: 0.0mg

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Potato Chips recipe