Thin, crispy, lightly seasoned homemade potato chips with a smooth texture and classic curved shape. These are made from a simple potato dough rather than sliced whole potatoes.
Ingredients
For the Potato Dough:
2 cups (about 250 g) instant potato flakes
¾ cup (180 ml) boiling water
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon black pepper
For Frying:
4–5 cups neutral vegetable oil, such as canola or sunflower oil
For the Seasoning:
½ teaspoon fine salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried parsley, optional
Instructions
Prepare the potato mixture:
Add the instant potato flakes, cornstarch, flour, salt, garlic powder, onion powder, paprika, and black pepper to a large bowl.
Whisk together until evenly combined.
Add boiling water:
Slowly pour in the boiling water while stirring continuously.
Add the vegetable oil and mix until a soft dough forms.
Knead the dough:
Once cool enough to handle, knead the mixture gently for about 1–2 minutes.
The dough should be smooth and pliable. If it feels too dry, add water 1 teaspoon at a time. If it feels sticky, add a small amount of potato flakes or cornstarch.
Rest the dough:
Cover the dough and let it rest for about 10 minutes.
Divide:
Divide the dough into 2–3 portions. Working with smaller portions makes it much easier to roll the dough very thin.
Roll very thin:
Place one portion between two sheets of parchment paper.
Roll it as thin as possible, approximately 1–2 mm thick.
The thinner the dough, the crispier the finished chips will be.
Cut the chips:
Use a small round cookie cutter, approximately 2½–3 inches wide, to cut the dough into circles.
Remove the scraps and reroll them.
Create the curved shape:
To achieve the classic curved appearance, place each dough circle over a small rolling pin, clean bottle, or other smooth cylindrical surface.
Gently press the center so the chip takes on a shallow curved shape.
Heat the oil:
Pour the vegetable oil into a deep, heavy-bottomed pot.
Heat to approximately 350°F (175°C).
Use a kitchen thermometer for the most consistent results.
Fry:
Carefully place a few shaped chips into the hot oil. Do not overcrowd the pot.
Fry for approximately 45–90 seconds per side, or until lightly golden and crisp.
Remove:
Use a slotted spoon or spider strainer to transfer the chips to a plate lined with paper towels.
Season immediately:
While the chips are still warm, sprinkle them lightly with the prepared seasoning mixture.
Repeat:
Continue rolling, shaping, frying, and seasoning until all the dough has been used.
Cool completely:
Allow the chips to cool completely before storing. They become even crispier as they cool.
Serve:
Serve immediately as a snack or alongside sandwiches, burgers, wraps, or your favorite dip.
Prep Time:
30 minutes
Resting Time:
10 minutes
Cook Time:
20–30 minutes
Total Time:
Approximately 1 hour
Servings:
6–8
Nutritional Information
Approximate nutrition per serving, based on 8 servings and excluding most oil absorbed during frying:
Calories: 250 kcal
Protein: 4 g
Total Fat: 11 g
Saturated Fat: 1 g
Carbohydrates: 34 g
Dietary Fiber: 2 g
Total Sugars: 1 g
Cholesterol: 0 mg
Sodium: 300 mg
Potassium: 350 mg
Actual nutrition will vary considerably depending on how much oil the chips absorb during frying.
Allergen Information
Contains: Wheat/gluten from all-purpose flour
May contain: Soy, depending on the potato flakes and seasonings
Peanuts: Not required
Tree nuts: Not required
Dairy: Not required
Eggs: Not required
Nut Information
This recipe contains no nuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
For a nut-free preparation, check the labels on instant potato flakes, cornstarch, flour, oil, and seasonings for possible cross-contact.
Q/S – Questions & Tips
Q: Do these taste exactly like store-bought Pringles?
S: They have a similar thin, crisp, curved style, but homemade chips will naturally have a slightly different flavor and texture.
Q: Can I use fresh mashed potatoes?
S: Yes, but instant potato flakes work better for this particular recipe because they contain less moisture and produce a dough that is easier to roll very thin.
Q: How thin should the dough be?
S: Aim for approximately 1–2 mm. If the dough is too thick, the chips may turn out more like crackers than thin potato chips.
Q: Why are my chips not crispy?
S: The dough may be too thick, or the oil temperature may be too low. Make sure the oil stays around 350°F (175°C) and allow the chips to cool completely.
Q: Why did my chips become too dark?
S: The oil may be too hot. Reduce the heat and allow the temperature to return to about 350°F before frying the next batch.
Q: Can I bake these instead of frying?
S: Yes. Place the shaped chips on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake at 375°F (190°C) for approximately 8–12 minutes, watching carefully because they can brown quickly.
Q: Can I air-fry them?
S: Yes. Lightly spray the shaped dough with oil and air-fry at approximately 350°F (175°C) for 5–8 minutes, checking frequently.
Q: How do I get the chips perfectly curved?
S: Shape the dough circles over a smooth cylindrical surface before frying. You can also fry them gently while they are positioned over a heat-safe curved surface, but be extremely careful with hot oil.
Q: Can I use different seasonings?
S: Absolutely. Try barbecue seasoning, sour cream and onion seasoning, ranch seasoning, chili-lime seasoning, cheddar seasoning, or simple sea salt.
Q: Can I make them spicy?
S: Yes. Add cayenne pepper, chili powder, or a small amount of crushed red pepper to the seasoning.
Q: Can I make them without flour?
S: Yes. Replace the 1 tablespoon flour with an additional tablespoon of cornstarch or potato flakes. The texture may be slightly different.
Q: How should I store homemade potato chips?
S: Once completely cool, store them in an airtight container at room temperature.
Q: How long do they stay crispy?
S: They are best within 2–3 days. Keeping them completely sealed from moisture helps maintain their crispness.
Q: Can I make the dough ahead of time?
S: Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Allow it to sit for a few minutes before rolling if it becomes very firm.
Q: What should I do with leftover dough?
S: Reroll the scraps and cut additional chips. Avoid repeatedly kneading the dough because it can become harder to roll.
Q: What oil is best for frying?
S: Canola, sunflower, vegetable, or peanut oil can be used. If avoiding peanuts, use canola or sunflower oil instead.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Creamy Garlic Parmesan Chicken & Broccoli Rice Bowls - September 19, 2026
- Crispy Cheesy Hashbrowns - September 19, 2026
- Crispy Potato Pockets Snack - September 19, 2026
