I wish my mandolin could shave these even thinner — I would love see-through potato chips — but these crispy sea salt chips are irresistible. With just a couple of ingredients and minimal effort, you’ll have a bowl of hot, crunchy chips that disappear in minutes. Serve them at your next gathering and you’ll quickly become everyone’s favorite host.
The method is simple: slice good russet potatoes thin, fry them in very hot oil until golden and crisp, drain on paper towels, then toss while still hot with flaky sea salt. Fresh, warm, salty chips have a charm that store-bought versions can’t match.
These snacks are also a reminder of the small pleasures of home life. I savor the noise of bedtime routines even when they stretch out longer than expected — one day I’ll miss the chatter and questions that stretch our evenings. For now, I’ll trade a peaceful kitchen for a few extra minutes of storytelling and enjoy making treats like these chips for my family.
Is Sea Salt Different Than Table Salt?
Table salt is typically more processed to remove trace minerals and often contains anti-caking additives. Sea salt is less refined and can retain subtle mineral flavors and a flakier texture, but both sea salt and table salt contain similar amounts of sodium by weight and provide comparable nutritional value.
Can Sea Salt Be Used in Pickling?
Yes—pure sea salt works well for pickling, provided it contains no additives. Kosher salt is another common, reliable choice for preserving and pickling due to its clean flavor and coarse texture.
What Kind of Potatoes Are Best For Chips?
Russet potatoes are the classic choice because of their high starch content and low moisture, which yield light, crisp chips. Purple potatoes can also be used for a colorful variation and a slightly different flavor and texture.
Crispy Sea Salt Chips
Crispy Sea Salt Chips
Ingredients
- Oil for frying — peanut oil works best
- 3 Russet potatoes, peeled and sliced thin
- Sea salt, to taste
Instructions
- Pour oil into a large Dutch oven so it fills roughly halfway. Heat over medium-high until hot.
- Carefully add the thin potato slices to the oil in batches to avoid overcrowding or splashing.
- Stir continuously while frying so the slices don’t stick together. Fry until golden brown and crisp.
- Use a slotted spoon to transfer chips to a paper towel–lined plate to drain excess oil.
- While still hot, transfer the chips to a bowl and toss with sea salt to taste. Adjust seasoning and serve immediately for best crunch.
Recipe Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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