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Make Chips at Home: Tools, Seasonings & Recipe

Last checked 27 October 2026

From potato to crisp in four steps: slice, rinse, dry, fry. Here’s the kit and the method.

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Homemade chips need very little: a way to slice potatoes paper-thin, a way to cook them hot and fast, and something to season them with. Start with the recipe, then use the guides below to choose your kit.

What You’ll Need

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The Make-at-Home Guides

The Four Steps

  1. Slice very thin, ideally on a mandoline with the guard on.
  2. Rinse the slices in cold water to remove surface starch.
  3. Dry them thoroughly. Wet slices spit in hot oil and won’t crisp in an air fryer.
  4. Cook in small batches (deep-fry at about 180 °C, or air-fry at 210 °C), then season while warm.

Want to taste how the professionals season them? Browse our flavour pages.

FAQs

What potatoes are best for homemade chips?

Food52’s homemade potato chip recipe uses russet potatoes. BBC Good Food recommends floury varieties such as Maris Piper for fried chips.

Is it cheaper to make chips at home?

It can be, but it depends on oil, energy and potato prices where you live, so we don’t quote a figure. The main reason to make them is control over thickness, oil and seasoning.

Sources

Checked on 27 October 2026: food52.com/recipes/18123-homemade-potato-chips, www.bbc.co.uk/food/crisps, www.bbcgoodfood.com/recipes/air-fryer-crisps

As an Amazon Associate, World of Chips earns from qualifying purchases. Links marked “on Amazon” are affiliate links. This doesn’t affect our editorial content — we only feature products we genuinely think chip lovers will enjoy.