Best Homemade Sea Salt and Black Pepper Potato Chips

Prep Time 35 min
Cook Time 15 Min
Servings 5
Difficulty Moderate


  • 1 (32 oz.) bottle Crisco® Pure Vegetable Oil
  • OR Crisco® Pure Peanut Oil
  • 3-4 medium russet potatoes (about 1-1/4 pounds)
  • 1 tsp. fine sea salt
  • 1 tsp. cracked black pepper


  • Step 1

    HEAT oil in 4-quart saucepan or deep fryer (375º F). Scrub potatoes, remove deep eyes and blemishes from skin. Cut a slice from both ends of potatoes to start with a flat slicing surface. Slice potatoes thinly, about 1/16-inch, by hand or using a mandoline (manual slicer) or in a food processor, using a 2mm blade. Place slices into a large bowl with enough cold water to cover. Combine sea salt and black pepper.

  • Step 2

    DRAIN water from potatoes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line a 4-quart bowl with paper towels.

  • Step 3

    DEEP fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with some of salt and pepper mixture; toss to coat evenly. Repeat with remaining potatoes.

Serving size
(1/4 of recipe)

  • Calories 270
  • Calories from Fat180g
  • Total Fat 21g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 300mg
  • Potassium 0mg
  • Total Carbohydrates 20g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet