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Potato Chips :: Simple, Real Ingredients, Quick, & No Fryer Required!

January 11, 2015

Potato Chips :: Simple, Real Ingredients, Quick, & No Fryer Required!
Oh there’s just something about them, isn’t there?!

Salty, crispy, delicious…

Potato chips are one of those foods that I really missed when I learned about how certain oils react with heat to make a pretty toxic combination to our bodies. Rancid oils and heavily pesticided potato crops make for a crummy food considering all you need to make them is potatoes, oil, and salt!

Potato Chips :: Simple, Real Ingredients, Quick, & No Fryer Required!
So into the kitchen I went, and over the years I’ve learned the secrets to the best crispy, salty potato chips that we can enjoy with dinners like grassfed burgers and sloppy joes!

Secret one is make the chips nice and thin. I would love a mandolin someday, and if you have one definitely put it to use! I have learned how to make paper thin potato slices – it just takes practice and a super sharp knife. Sharpen it before you cut and you should be good.

Potato Chips :: Simple, Real Ingredients, Quick, & No Fryer Required!
Secret two is fry them in a great, high heat friendly fat. My favorites are pastured lard or tallow. Bacon grease that we save over a few weeks of morning breakfasts is super delicious too! Duck fat or other animal fat would be lovely if you have that on hand. If you don’t have access to any of these fats, coconut oil works as long as you don’t mind a slight coconut flavor to your chips. Palm oil and avocado oil have about the same smoke point as lard and tallow, along with a neutral flavor, so if you have access to that you could do that. Butter works but I feel like the butter gets browned too easily just fyi. THIS is a great article on why these friendly fats are nothing to be afraid of! They are actually good for you!

Potato Chips :: Simple, Real Ingredients, Quick, & No Fryer Required!
The final secret is to let them cool off without laying all over each other. When they sit in a bowl all together right out of the pan they steam each other instead of crisping as they cool. It doesn’t take long for them to cool off, and once they do you can get them into a bowl or container.

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Print Recipe
4.34 from 3 votes

Potato Chips

You don't need a fryer to make delicious homemade chips. You can change the flavor by changing your fat and salt.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: American
Keyword: homemade potato chips, how to make potato chips, potato chips without a fryer
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • ¼ - ½ cup friendly fat to fry in pastured lard, tallow, bacon grease, coconut oil, avocado oil, palm oil, butter
  • Organic potatoes enough to feed your crew While I don't afford to buy all of my produce organic, potatoes are one that I do since they are a root veg in the ground, are heavily pesticided and almost always on the "Dirty Dozen" list
  • Sea salt to taste
  • You can season your chips how you like! Onion powder pepper, etc – plain sea salt is my favorite though!


  • Slice your potatoes very thin using a mandolin or very sharp knife.
  • Melt your friendly fat of choice in a very hot skillet or fry pan and place a layer of the sliced potatoes in – the potatoes shouldn’t be on top of each other.
  • Flip the potatoes over after a couple minute of frying and cook the other side to your desired texture, remove the potatoes to drain on a paper towel or cloth. Don’t overlap them or they will steam each other and not get crisp as they dry and cool off.
  • Season the cooked potatoes and put the next round of potatoes in the pan and cook the same way.
  • If you have leftover chips you can store them in the fridge and serve from there.

Have you made your own potato chips before? Let me know if you end up trying this out!

This post was shared at Fat Tuesday & Real Food Wednesday!

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  • Reply Jessica January 11, 2015 at 1:51 pm

    For.real!! Pinning!!

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  • Reply Emily @ Recipes to Nourish January 15, 2015 at 2:40 pm

    These look SO good! I wish I had some now. My husband will love these too, can’t wait to make some.

  • Reply Sarah McLain January 15, 2015 at 3:35 pm

    5 stars
    Oh man Renee, these look so good!! I have some sweet potatoes in the pantry, think I might try to whip up a batch with those! 😀

    • Reply Renee Kohley January 15, 2015 at 9:38 pm

      These are perfect with sweet potatoes!

  • Reply Anna @Green Talk January 15, 2015 at 4:13 pm

    These look awesome. I wonder if you can bake them with spray avocado oil on them?

    • Reply Renee Kohley January 15, 2015 at 9:37 pm

      If you bake I would bake them on a rack – like a baking rack – they will get a little soggy otherwise 🙂

  • Reply Jolene @ Yummy Inspirations January 15, 2015 at 4:32 pm

    They look unreal! Some great tips about getting them extra crispy. My kids are going to love these! Thank you!

  • Reply Megan Stevens January 15, 2015 at 7:41 pm

    Dee-lish, and beautiful. Thanks, Renee! Pinning. 🙂

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  • Reply Patricia Frederick January 19, 2015 at 10:43 pm

    These look yummy – I can imagine either potato or yam chips prepared this way! Thanks for the instructions.
    I would just ask that people not use palm oil, which is produced by the wholesale cutting down and burning of rain forests by corporations, depriving indigenous people of their homes, driving orangutans and other animals to the edge of extinction by habitat destruction, and contributing to global warming, since the palm trees are not as good for the climate as the forests they replace. Thank you for caring.

  • Reply Jillian Hudson January 20, 2015 at 9:46 am

    This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/

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    Yay! Patricia Frederick! I was hoping someone would point out the facts on palm oil. I cannot believe that people in the western world still buy products containing palm oil. I think it should be globally banned for the damage the farming of it causes the rainforests of Borneo, and the habitat of those creatures of God’s creation!

  • Reply Roy Upchurch January 26, 2015 at 12:36 pm

    Taste really good i. Love make them all Time.

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  • Reply Breanna March 4, 2016 at 9:53 am

    4 stars
    I just made these potato chips yesterday- thank you so much for the recipe! The only problem I had was that I used coconut oil to fry the potatoes, and for some reason the potatoes really started smoking. Did I do something wrong?

    • Reply Renee Kohley March 4, 2016 at 7:27 pm

      Hi Breanna! Just turn the heat down a little!

  • Reply Breanna March 9, 2016 at 10:30 am

    4 stars
    Thank you so much! I will try that the next time I make these!

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