Ina Garten Rori’s Potato Chips Recipe

Ina Garten Rori’s Potato Chips are the kind of snack that disappears before the bowl even hits the table. Thin rounds of russet potato hit hot oil, puff up, and turn into shatteringly crisp, golden chips with a tender center. A pinch of flaky sea salt right out of the fryer is all they need.

Total time is 50 minutes, with 20 minutes of prep and 30 minutes at the stove. This is a beginner-friendly fried snack recipe, though the slicing step is where most people slip up. Make them for game day, a backyard cookout, or any night you want a salty, crunchy homemade treat that beats anything from a bag.

What Is Ina Garten Rori’s Potato Chips?

These are homemade potato chips made from russet potatoes sliced paper-thin, soaked in ice water, dried, then fried in peanut or canola oil until golden. The result is a crisp, salty chip with a delicate snap and a light, tender middle. They are an American-style snack, often served at parties or alongside sandwiches, and they taste best within hours of frying.

Reasons to Try Ina Garten Rori’s Potato Chips

There are plenty of reasons to skip the bag and make these yourself. Here are the ones that keep me coming back.

• Flavor beats store-bought — Fresh fried potato chips have a clean, sweet potato flavor that no shelf-stable bag can match.
• Three simple ingredients — Russet potatoes, frying oil, and flaky sea salt. That is the entire shopping list.
• Texture you cannot buy — The contrast between the shattering crisp edge and the tender center is the whole point.
• Customizable seasoning — Once you nail the base method, you can finish them with anything from smoked paprika to truffle salt.
• Crowd-pleasing snack — Set these out at a party and watch them vanish faster than the dip.
• Budget-friendly — Two pounds of potatoes costs a fraction of what gourmet kettle chips run at the store.

Ingredients Needed to Make Ina Garten Rori’s Potato Chips

You probably have most of these already. The list is short, but quality matters more than quantity here.

The Potatoes

• 4 medium russet potatoes (about 2 pounds) — Russets are high in starch, which fries up light and crisp. Scrub them and dry them completely. Yukon Golds work in a pinch but give a slightly denser chip.

The Frying Oil

• 2 quarts peanut or canola oil — Peanut oil has a high smoke point and a neutral flavor. Canola is a solid, cheaper alternative. You need enough to reach a depth of about 2 inches in your pot.

The Finishing Salt

• 1 tablespoon flaky sea salt, such as Maldon — Flaky salt clings to hot chips and delivers a clean, briny crunch. Fine table salt will dissolve and taste harsher. Kosher salt is a workable substitute if that is what you have.

Instructions to Prepare Ina Garten Rori’s Potato Chips

The process is straightforward, but timing and temperature control do the heavy lifting. Follow these steps closely.

• Prep the potatoes and draining station — Scrub the potatoes under cold water, then pat them bone-dry with a kitchen towel. Set a wire rack over a baking sheet and line it with paper towels.
• Slice paper-thin — Use a mandoline set to 1/16-inch thickness, or a very sharp chef’s knife. Work carefully and watch your fingers — a mandoline gives the most even slices. Drop the rounds into a bowl of ice water as you go to stop them browning.
• Soak for 15 minutes — Let the slices sit in the ice water to rinse off surface starch. This keeps them from sticking together in the oil and helps them crisp instead of burn. Drain in a colander afterward.
• Dry thoroughly — Spread the slices in a single layer on a clean towel or paper towels. Pat both sides dry, pressing gently. Any leftover moisture will make the oil sputter violently, so take your time.
• Heat the oil to 350°F (175°C) — Pour oil into a large, heavy-bottomed pot or Dutch oven to about 2 inches deep. Clip on a deep-fry thermometer and heat over medium-high until it hits 350°F (175°C). Too cool and the chips turn greasy; too hot and they burn before crisping.
• Set up your frying station — Line a second baking sheet with fresh paper towels. Have a slotted spoon or spider strainer, the salt, and the tray within reach. Working in batches of 10 to 12 slices, lower them into the oil with tongs. Do not overcrowd the pot.
• Fry for 2 to 3 minutes — Turn the chips occasionally with the slotted spoon until they are light golden brown and the vigorous bubbling slows. They crisp up more as they cool, so pull them just before your target color. Transfer to the paper towel-lined tray.
• Salt immediately — Sprinkle a pinch of flaky sea salt on the hot chips right away so it sticks. Repeat with the remaining slices, letting the oil return to 350°F (175°C) between batches. Keep finished chips in a single layer — piling them up traps steam and kills the crunch.
• Cool for 5 minutes — Let the chips cool completely on the tray. Taste one; if it is not fully crisp, give it another 30 seconds in the oil. Move cooled chips to a serving bowl or an airtight container.
• Oven method (optional) — Preheat the oven to 400°F (204°C). Toss the dried slices with 2 tablespoons of olive oil and arrange in a single layer on a parchment-lined baking sheet. Bake 15 to 20 minutes, flipping halfway, until golden and crisp. Salt immediately.

What Goes Well With Ina Garten Rori’s Potato Chips

These chips shine alongside almost anything, but a few pairings stand out. Here is what I reach for.

• French onion dip — The cool, tangy sour cream base cuts right through the salty crunch.
• Burgers and hot dogs — Nothing beats a pile of homemade chips next to a grilled burger at a cookout.
• Cold beer or iced tea — A crisp lager or unsweetened iced tea keeps the palate refreshed between handfuls.
• Patty melt or grilled cheese — The buttery, toasted sandwich and salty chips are a classic diner combo.
• Charcuterie board — Swap crackers for these chips and watch how fast the board empties.
• Chocolate dessert — The sweet-salty contrast of a brownie or dark chocolate square after a few chips is oddly satisfying.

Key Tips for Making Ina Garten Rori’s Potato Chips

These are the details that separate crispy chips from soggy ones. Read through before you start frying.

• Slice uniformly — A mandoline gives you even 1/16-inch rounds, which fry at the same rate. Uneven slices mean some chips burn while others stay pale.
• Never skip the ice bath — Soaking pulls starch off the surface. That starch is what makes chips glue together and brown too fast.
• Dry every slice — Water and hot oil are a dangerous mix. Patting the potatoes thoroughly prevents splatters and helps them crisp faster.
• Hold the oil at 350°F (175°C) — Use a thermometer every batch. If the temperature drops after adding potatoes, wait for it to climb back before the next round.
• Fry in small batches — Crowding the pot drops the oil temperature and steams the chips instead of frying them.
• Salt while hot — Flaky sea salt only sticks to chips straight out of the oil. Once they cool, it slides right off.
• Cool in a single layer — Stacking warm chips traps moisture and turns them soft within minutes.

Creative Variations of Ina Garten Rori’s Potato Chips

Once you have the base method down, the seasoning options open up. Try one of these next time.

• Smoked paprika and garlic — Toss hot chips with a mix of smoked paprika, garlic powder, and a little cayenne for a bold, savory kick.
• Parmesan and black pepper — Grate fresh Parmigiano-Reggiano over the chips with cracked black pepper right after frying.
• Salt and vinegar style — Sprinkle malt vinegar powder or a light drizzle of vinegar over the finished chips for that sharp, tangy snap.
• Sweet potato swap — Replace russets with sweet potatoes for a sweeter chip. Slice slightly thicker since they soften faster in oil.
• Truffle salt finish — Swap the Maldon for truffle salt for an earthy, upscale twist that works great on a charcuterie board.
• Herb blend — Combine dried rosemary, thyme, and sea salt, then crush together and dust over the hot chips.

Storage Guidelines for Ina Garten Rori’s Potato Chips

These chips are at their absolute best the day you fry them. If you have leftovers, here is how to keep them from going stale.

• Airtight container — Store fully cooled chips in an airtight container at room temperature for up to 2 days. Any trapped moisture will soften them.
• Single layer when possible — Piling chips causes the ones at the bottom to lose their crunch. A wide, shallow container works better than a deep one.
• Skip the fridge — Refrigeration introduces moisture and makes the chips limp. Keep them at room temperature instead.
• Freezing not advised — Frozen chips lose their texture completely upon thawing. There is no good way to bring them back.
• Revive method — Spread soggy chips on a baking sheet and warm in a 300°F (150°C) oven for 3 to 5 minutes to bring back the crisp.

Reheating Tips for Ina Garten Rori’s Potato Chips

Lost the crunch? These methods can rescue a batch that has gone soft. Watch them closely so they do not burn.

• Oven method — Spread chips on a baking sheet and warm at 300°F (150°C) for 3 to 5 minutes. This is the best route for a large batch.
• Microwave shortcut — Place chips on a microwave-safe plate and heat on high for 20 to 30 seconds. Do not overcook or they will scorch.
• Air fryer — A quick 2 to 3 minutes at 320°F (160°C) works for small handfuls. Shake the basket once halfway through.
• Skillet refresh — Warm a dry skillet over medium heat and toss the chips for 1 to 2 minutes until crisp again. Keep them moving so they do not catch.

Nutrition Value (Per Serving)

Based on 4 servings total, here is what one serving looks like. Keep in mind these are homemade fried chips, so the oil contributes most of the fat.

• Calories — 290
• Protein — 4g
• Fat — 15g
• Carbohydrates — 35g
• Fiber — 4g
• Sugar — 2g
• Sodium — 600mg

Note: the recipe data does not include values for saturated fat or cholesterol, so those are not listed here.

FAQs

Can I make Ina Garten Rori’s Potato Chips in the oven instead of frying?

Yes. Preheat the oven to 400°F (204°C), toss the dried slices with 2 tablespoons of olive oil, and arrange them in a single layer on parchment. Bake 15 to 20 minutes, flipping halfway, until golden and crisp. They come out lighter but slightly less shattery than the fried version.

Why are my potato chips soggy instead of crisp?

Usually it comes down to moisture or oil temperature. If the slices were not patted completely dry, or the oil dropped below 350°F (175°C) when you added them, the chips steam instead of fry. Fry in smaller batches and dry the potatoes thoroughly.

How long do Ina Garten Rori’s Potato Chips last?

Stored in an airtight container at room temperature, they hold their crunch for up to 2 days. After that, they start to soften. For the best texture, eat them the same day you make them.

What kind of potatoes work best for homemade chips?

Russets are the top choice because their high starch content fries up light and crisp. Yukon Golds will work but produce a slightly denser chip. Avoid waxy potatoes like red bliss, which stay firm and never get that airy crunch.

Can I reuse the frying oil?

Yes, if you strain it after cooling and store it in a sealed container. Peanut and canola oil can be reused two or three times for frying before the flavor starts to turn. Discard it once it darkens or smells off.

Do I really need a mandoline?

A mandoline gives you the most consistent 1/16-inch slices, which fry evenly. A very sharp chef’s knife works if you have solid knife skills, but expect a few thicker slices that need extra time in the oil. Consistency matters more than the tool itself.

Wrapping Up

Homemade chips are one of those snacks that feel fussy until you actually make them, and then you wonder why you waited so long. The ice bath, the dry-down, and a steady 350°F (175°C) are the only three things you truly need to get right. Give Ina Garten Rori’s Potato Chips a try this weekend, finish them with good flaky salt, and serve them while they are still warm.

Ina Garten Rori’s Potato Chips

Print Recipe

Print Recipe

Inspired by Ina Garten and Rori’s, these homemade potato chips are thinly sliced, fried to a shattering crisp, and finished with flaky sea salt. They’re the ultimate salty, crunchy snack with a tender center and golden edges. Perfect for parties or a cozy night in.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 4 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 medium russet potatoes (about 2 pounds), scrubbed and dried
• 2 quarts peanut or canola oil, for frying
• 1 tablespoon flaky sea salt, such as Maldon, for finishing

Instructions

1. Scrub the potatoes under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel. Dry potatoes prevent excess splattering when they hit the hot oil. Set a wire rack over a baking sheet and line it with paper towels for draining the chips later.
2. Using a mandoline set to 1/16-inch thickness (or a very sharp chef’s knife), slice the potatoes crosswise into paper-thin rounds. Work carefully and watch your fingers; a mandoline gives the most consistent thickness, which ensures even frying. As you slice, transfer the rounds to a large bowl of ice water to keep them from browning.
3. Let the potato slices soak in the ice water for 15 minutes to rinse away excess surface starch. This step is crucial: removing starch prevents the chips from sticking together and helps them crisp up rather than burn. After soaking, drain the slices in a colander.
4. Spread the drained potato slices in a single layer on a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry on both sides, pressing gently to absorb as much moisture as possible. Any remaining water will cause the oil to sputter violently, so take your time here.
5. Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Adjust the heat as needed to maintain this temperature; if the oil is too cool, the chips will be greasy, and if too hot, they will burn before crisping.
6. While the oil heats, line a second baking sheet with fresh paper towels. Set up a station near the stove with a slotted spoon or spider strainer, the salt, and the prepared baking sheet. Working in small batches of about 10 to 12 slices, carefully lower the potato slices into the hot oil using tongs or a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and result in soggy chips.
7. Fry the chips for 2 to 3 minutes, turning them occasionally with the slotted spoon, until they are light golden brown and the vigorous bubbling subsides. The chips will crisp up further as they cool, so remove them just before they reach your desired color. Using the slotted spoon, transfer the chips to the paper towel-lined baking sheet.
8. Immediately sprinkle the hot chips with a pinch of flaky sea salt. The residual heat helps the salt adhere. Repeat the frying process with the remaining potato slices, allowing the oil to return to 350°F (175°C) between batches. Keep the finished chips in a single layer; do not pile them up or they will steam and lose their crunch.
9. Let the chips cool completely on the baking sheet, about 5 minutes. They will become crispier as they cool. Taste one; if it’s not fully crisp, return it to the oil for another 30 seconds. Once cooled, transfer the chips to a serving bowl or store in an airtight container.
10. If you prefer an oven method, preheat the oven to 400°F (204°C). Toss the dried potato slices with 2 tablespoons of olive oil and arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, flipping halfway, until golden and crisp. Sprinkle with salt immediately.

Notes

Storage: Homemade potato chips are best enjoyed the same day for maximum crispness. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive soggy chips, spread them on a baking sheet and warm in a 300°F (150°C) oven for 3 to 5 minutes. Freezing is not recommended, as the chips will lose their texture. Reheating: Place chips on a microwave-safe plate and microwave on high for 20 to 30 seconds, or until crisp. Do not overcook, as they can burn.

Nutrition

• Calories: 290
• Sugar: 2g
• Sodium: 600mg
• Unsaturated Fat: 1.5g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

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