Thin, golden, and perfectly seasoned – these homemade garlic herb potato chips are crunchy on the outside, tender inside, and bursting with fresh flavor.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 4 servings (one medium bowl)
- Dietary: Gluten-Free, Vegetarian, Vegan-Friendly
Ingredients
- 3 large russet potatoes (or any starchy variety)
- 3 cups vegetable oil (for frying)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon olive oil (for tossing after frying, optional)
Optional Seasoning Variations:
- ½ teaspoon smoked paprika (for a smoky flavor)
- ½ teaspoon chili flakes (for a little heat)
- ¼ cup grated Parmesan (for a cheesy twist)
Instructions
- Prepare the potatoes: Wash and peel (optional) the potatoes. Slice them very thin using a mandoline slicer or a sharp knife.
- Soak for crispiness: Place the slices in a large bowl of cold water for 20–30 minutes to remove excess starch. This step helps make the chips extra crispy.
- Dry thoroughly: Drain the slices and pat completely dry with paper towels. Moisture will cause splattering in hot oil.
- Heat the oil: In a deep skillet or heavy-bottomed pan, heat vegetable oil over medium-high heat (350°F / 175°C).
- Fry the chips: Add a handful of potato slices at a time, frying for 2–3 minutes or until golden brown and crisp. Avoid overcrowding.
- Drain and season: Remove the chips with a slotted spoon and place on paper towels to drain excess oil. Immediately sprinkle with salt, pepper, and garlic powder.
- Toss with herbs: In a large bowl, toss warm chips with parsley and a drizzle of olive oil for flavor.
- Serve: Serve immediately while warm and crisp, or let cool for later snacking.
Notes
- Slice potatoes evenly for uniform frying.
- Do not skip soaking and drying – it’s key for that perfect crunch.
- You can bake or air fry for a lighter version (instructions below).
Introduction
These homemade garlic herb potato chips are proof that simple ingredients make the best snacks. I created this recipe after tasting a batch of over-salted store-bought chips and realizing how easy it is to make them at home—fresh, customizable, and far more flavorful. Each chip is crisp, aromatic, and seasoned to perfection, ideal for movie nights, picnics, or as a side to your favorite sandwich.
Step-by-Step Cooking Guide
1. Slicing the Potatoes
Use a mandoline or very sharp knife to achieve paper-thin slices. Uniform thickness ensures even frying.
Tip: Keep slices in cold water as you go to prevent browning.
2. Frying to Perfection
Work in small batches and adjust oil temperature as needed. Chips should bubble gently and turn golden, not brown too quickly.
Tip: If chips brown too fast, lower the heat slightly.
3. Seasoning and Finishing
While still warm, season generously. Fresh parsley and garlic powder cling best when chips are slightly oily.
Tip: Tossing the chips gently in a bowl helps distribute flavors evenly.
Ingredient Details and Substitution Tips
Potatoes: Russet potatoes work best for crispness, but Yukon Golds add a buttery flavor.
Oil: Use neutral oil with a high smoke point like canola, sunflower, or peanut oil.
Garlic & Herbs: Substitute parsley with dill, rosemary, or thyme for different flavor notes.
Equipment Alternatives:
- No mandoline? Use a vegetable peeler for ultra-thin slices.
- For a healthier method, bake at 400°F (200°C) for 18–20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10–12 minutes.
Recipe Variations and Serving Suggestions
Flavor Variations:
- Spicy Kick: Add chili flakes and a dash of cayenne.
- Cheesy Herb: Sprinkle Parmesan and dried oregano after frying.
- Smoky BBQ: Toss with smoked paprika and a touch of brown sugar.
Dietary Adaptations:
- Vegan: Recipe is naturally vegan.
- Low-Sodium: Use herbs and lemon zest instead of salt for bright flavor.
Serving Suggestions:
- Serve alongside burgers, sandwiches, or grilled meats.
- Pair with homemade dips like garlic aioli, sour cream and onion dip, or spicy ketchup.
Storage and Make-Ahead Information
- Storage: Keep cooled chips in an airtight container at room temperature for up to 4 days.
- Make-Ahead: Slice and soak potatoes up to 1 day ahead. Keep refrigerated in cold water and dry thoroughly before frying.
- Recrisping: If chips soften, bake them at 350°F (175°C) for 3–4 minutes to restore crunch.
- Shelf Life: Best enjoyed within 48 hours for peak crispness.
Nutrition Facts (Per Serving)
Calories: 210 | Carbs: 26g | Protein: 3g | Fat: 11g | Sodium: 290mg | Fiber: 2g
Dietary Highlights: Gluten-Free, Vegan, Vegetarian
Allergens: None (unless cross-contaminated oil is used)
Frequently Asked Questions (FAQs)
Q: Can I make these chips without frying?
A: Yes, bake or air fry them for a lighter option. See tips above.
Q: Why aren’t my chips crispy?
A: They may not have been dried properly or the oil was too cool. Make sure slices are fully dry and oil is hot enough.
Q: Can I reuse frying oil?
A: You can strain and reuse the oil once if it’s not burned. Store it sealed in a cool, dark place.
Q: What’s the best way to slice potatoes thinly without a mandoline?
A: Use a very sharp knife or a vegetable peeler. Take your time to keep slices even.
Personal Story and Notes
This recipe reminds me of visiting farmers’ markets in summer, where vendors would sell freshly fried chips sprinkled with herbs. I loved how they were never greasy, just crisp and fragrant. Recreating that simple joy at home turned into my favorite weekend snack ritual—and now it’s yours too.
Call-to-Action
Try these Crispy Garlic Herb Potato Chips at home and share how you flavored them! Leave a rating or comment with your favorite twist—spicy, cheesy, or classic. Tag your creations on social media to show off your crunchy masterpiece.
