Homemade Butter Salt and Lemon Pepper Potato Chips

Who doesn’t love crispy crunchy salty and savory potato chips? 

While pondering ideas of something fun and non-fussy to enjoy with my Grilled Oysters Rangoon, I defintely knew whatever it would be needed to be a totally different texture than the plump juicy oysters. Potato chips are one of those things that can go to any party. Dress them up… or offer up just plain and simple. 

It’s been a very long time since I had made homemade potato chips, and to be honest, they weren’t all that good. When preparing myself for this recipe, I poked around to find the secrets to the best crispy homemade chips. I learned that the most important thing is to soak! Soaking removes much of the starch that will make them cook up light and oh so crispy!

Next in line of importance… thinness! Is that even a word?  
This is where a mandolin is a must. 
Now don’t go thinking you can’t make these if you don’t have one. You can slice very thin yourself… it will just take a bit more time and precision. The goal is to see through them for maximum crunch.
Note: You probably have friends who have one that will be more than happy to let you borrow it.

My mandoline is decades old! It’s one of those “as seen on TV” models I actually ordered off TV. I’ve sliced a many a thing on it over the years, including a few bits of finger. Now let me tell you… the pain of that quick slice of your body is INTENSE. You will yell words that would make your grandma faint!  But if you use a mandolin much, it is very most likely this WILL happen to you. At least once.  After that initiation, you will make damn sure to not think “oh I will stop slicing before I do that again” and use the guide thingy that comes with the mandolin. You can take that to the bank.
It makes my skin crawl just writing this as I recall my stupid mistakes. A mandolin has no grace for stupid people. Just remember that.

I asked my cooking friend Debbie if she happened to have one since my mandolin is old and decrepit. I could use mine, BUT… the thinnest setting just wasn’t thin enough for the chips I wanted to make and advice I’d read (see above).  Well she did. So it now lives with me since she said she wasn’t sure she’d used it, and if she had, has no intentions of using it anytime soon, if ever.  

So here is my short list of the most important things to know when making homemade potato chips.

• Use russets or yukon golds. (I prefer russets that have a bit less starch and water than the YGs.)
• Slice v.e.r.y. thin (1/16″)
• Soakkkk. If you skip this step that removes the starch, you are not going to be happy with your wimpy limpy chips.
• Dryyyy. Water is no friend to potato chips, so you must dry well before frying.
• Cook in a neutral oil with high smoke point. I prefer peanut, but canola will work.
• Oil should be 325F-350F. Be sure to give oil time to get back up to temp before adding next batch.
• Gently drop slices into hot oil making sure not to crowd. Stir about a time or two. 
• They will be just right at about 2 minutes. 
• Remove to wire rack to drain/cool. Add any seasonings immediately while hot.

The chips will stay fresh 5-7 days in an airtight container lined with a paper towel (to absorb moisture).  But they usually won’t be around that long. Be sure they are fully cooled when putting in container. Do not refrigerate.
To recrisp, place on baking pan in 300F oven for 5-7 minutes. 

So give these a try. You’ll be so happy you did.
And… “I bet’cha can’t eat just one!”

And don’t forget to take a look at those Grilled Oysters Rangoon!

This recipe created for and published in Carolina Country Magazine March 2026  (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor

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Print Recipe

Homemade Butter Salt and Lemon Pepper Potato Chips

Course: Fun Food!, Side Dish, Snack

Cuisine: American

Keyword: lemon pepper, potato chips

Author: Wendy Perry

Ingredients

• 4 medium-large russet potatoes
• 4-6 cups cups peanut oil or any high-smoke-point oil
• Butter popcorn salt
• Salt-free lemon pepper seasoning I used Mrs. Dash

Instructions

• Wash and peel potatoes (or don’t peel).
• Using a mandolin or very sharp knife, slice very thin (¹⁄₁₆”). Soak in ice water for 30 minutes to remove excess starch. Drain and dry very well in a kitchen towel or paper towels. Dry slices = crispy chips!
• In a deep skillet or heavy pot, heat 2–3 inches of oil to 350 degrees. Gently add potatoes in small batches, moving about to keep separated. Fry until golden and crisp for 3–4 minutes.
• Using a slotted spoon, remove to wire basket or onto paper towels. Shake on seasoning immediately while hot.

Notes

Can be stored up to 5 days in an airtight container.