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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Potato Chips

Renee - www.raisinggenerationnourished.com
You don't need a fryer to make delicious homemade chips. You can change the flavor by changing your fat and salt.
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 8 servings


  • 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.
Keyword homemade potato chips, how to make potato chips, potato chips without a fryer
Tried this recipe?Let us know how it was!

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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Recipe Rating


  1. 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.

  2. 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!

  3. 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?