Prepare the potatoes Start to peel the potato. With a mandoline, or a sharp knife, cut them as thinly as you can. Aim for 1/16 to 1/8 of an inch. Thin slices yield the most crisp homemade potato Chips.

Soak the slices Slice the potato slices in large bowls, and put them in a bowl of cold water. Add a few cubes of ice to make an Ice bath. Then soak for a minimum of 30 minutes. This is a crucial step to remove the excess starch, making sure your home-cooked potato Chips come out crisp.

Dry the potatoes After being soaked in the water, drain the potato slices in a colander, then rinse using cold water. Dry them together a kitchen towel that is clean or a paper towel making sure the potatoes are dry to is possible. This step is essential as excess moisture could result in the chips becoming soggy.

Heating the oil In a deep skillet prepare the oil by heating it to a temperature between 350 and 365 degrees Fahrenheit. If you’re using an instant-read thermometer, it will allow you to actually achieve the ideal temperature for frying.

Fry the chips In groups, add the potato slices into the oil that is hot in one layer. Cook them for 3-4 minutes, while stirring using a spoon that is slotted until they are golden brown.

Drain and season After the chips have cooked, remove your chips out of the cooking oil. Place them on a towel-lined plate to remove any oil. While they’re hot, sprinkle them with salt like to your preference.

Cool completely: Let the chips cool completely on the towels in one layer to keep their crispness.