Only three ingredients are needed for these easy homemade Yukon chips! Thinly sliced Yukon gold potatoes are fried in a light oil and then salted to perfection for an extra crispy chip that rivals any restaurant!
Want a break from the classic french fry? These homemade Yukon chips are the perfect side to your next backyard burger. We’ve made these a couple of times this summer and they’re such a special treat. Nothing beats the taste of simple, fried potato chips.
Why this recipe works
- Easy. This is a simple recipe that takes just a few minutes to whip up. I use a mandolin to slice the potatoes thinly, which makes it even easier.
- Only 3 ingredients. If you have a couple of potatoes, some oil and some salt, you’ve already got everything you need to make this dish.
- The taste! There is nothing like homemade Yukon chips. They taste so much better than anything you can find in the grocery store and give your meal an authentic restaurant style feel. (These homemade chips go great with this Air Fryer Ribeye!)
- Healthier. I’m not going to say these are super healthy for you, but because they use such simple ingredients and don’t have al the preservatives that bagged chips have, they are healthier than most chips you can buy at the store. You’re also able to better control the salt with homemade chips than you can with store bought bagged chips.
Just three ingredients are needed for this easy homemade potato chip recipe:
- Potatoes. Yukon gold potatoes make a great chip
- Oil. There are lots of different types of oils you can use to make homemade Yukon chips but I like using canola oil since it’s able to withstand the high heat needed for frying. It’s also generally less expensive than other oils, making it a good economic option. It’s also a more neutral tasting oil, although olive oil or peanut oil can provide a unique taste to your chip, depending on what flavor you’re going for.
- Salt. I love a simple salted chip, but there are lots of ways you can customize these chips with different flavors (see below).
These Yukon chips taste so great with just some simple salt added to them, but there are loads of seasonings and flavors you can experiment with. Try adding one of these seasonings to your homemade potato chips after they’ve finished frying:
- Salt and vinegar
- Jalapeno powder
- Dill Pickle
- Garlic powder
How To Make Homemade Yukon Chips
Homemade Yukon chips are super easy to make.
- Slice. Start by slicing your potatoes very thinly - about ⅛th of an inch thick. A mandolin makes this easy to do but you can also use a sharp knife.
- Soak. Soak the slices in cold water for at least 30 minutes, then rinse and pat the slices dry with a paper towel.
- Fry. In a large pot or fryer, heat oil to 325 degrees F. Place a small batch of potato slices in the pot in an even layer and fry for about 5-6 minutes, stirring a couple of times, and flipping them halfway through.
- Cool. Remove the Yukon chips from the oil using a slotted spoon and place them on a paper towel lined plate. Add the salt, or other desired seasoning to the chips and toss well. Allow them to cool for about 5 minutes. (Repeat steps 3-4 until all the potato slices have ben fried.)
- Serve and enjoy!
Frequently Asked Questions
Yes! Rinsing the chips in cold water helps to remove excess starch, and will make them crispier and keep them from becoming dark brown. It’s also a good idea to soak the chips in a bowl of cold water for at least 30 minutes, which will help to further remove the starch.
Heating the oil to the right temperature is imperative for making homemade Yukon chips. Too low of temperature won’t allow the chips to cook and crisp up properly. Too high of a temperature will burn them and make them too tough. Keep the oil at about 325 degrees, and be sure to not add too many potato slices to the oil at a time, as that will lower the temperature of the oil. After each batch, bring the temperature back up to 325 before adding the next round of potato slices.
By soaking them! Not only does soaking the potatoes in cold water help to keep them crispy, but rinsing that excess starch off of their exterior also helps to keep them from turning brown. Some recipes also recommend adding just a touch of vinegar to the water bath for this purpose.
If you find that your homemade Yukon chips aren’t as crispy as you’d like, it could be due to a few reasons. To start, you need to make sure you’re rinsing and/or soaking your chips in cold water prior to frying them to get rid of the excess starch on the outer layer of the potatoes. You should also make sure to thoroughly dry the chips with a paper towel before placing them in the hot oil, since excess water on your potatoes will actually cool the oil, making it harder to fry the chips up nicely. Finally, you need to make sure your oil is at a hot enough temperature to fry the chip and create a nice crust around the surface of the chip. Too low of a temp will keep them soft and make the outer layer a bit mushy.
Ideally, you want the Yukon chips to fry fairly quickly, in about 5 minutes. To do this, be sure to keep your oil at a consistent 325 degrees throughout the frying process.
This is totally up to you and depends on what you prefer. I love the extra color and texture that the skin lends and usually don’t bother peeling the potatoes. (And, frankly, I love being able to skip this step!)
These chips can be stored in an airtight, ziplock bag for up to 5 days. Just be sure to allow them to cool completely beore storing.
Nope! These babies can be stored in an airtight container at room temperature - no refrigeration needed!
Yukon chips will last for up to 5 days in an airtight container.
You can reheat homemade yukon chips a couple of different ways: the oven, or by frying them lightly again. Before reheating, make sure the chips are dry by patting them down with a paper towel, ensuring that they don’t have any excess water on them.
To reheat them in the oven, heat the oven to 500 degrees F and spread the chips in an even layer on a baking sheet. Heat them for around 3-5 minutes to allow them to allow them to crisp up again.
You can also reheat them by frying them in a hot skillet with just a little bit of oil for 1-2 minutes.
If you make these Yukon Chips, let me know what you think of them in the comments. And don't forget to tag me on Instagram @FrontRangeFed - I love to see your creations!
More Quick & Easy Snacks
- Fried Mashed Potato Balls With Bacon And Cheese
- Louisiana Voodoo Fries
- Easy Cheddar Cheese Straws
- Homemade Tortilla Chips
- Apple Chips With Maple Tahini Dressing
- Popcorn For Dinner - 4 Ways!
Quick And Easy Homemade Yukon Gold Potato Chips
- 3 large Yukon gold potatoes
- 4-5 cups canola oil or vegetable oil
- sea salt to taste
- Using a mandolin, slice the potatoes very thin, then soak in cold water for 30 minutes, rinse, and pat dry with a paper towel.
- In a deep saucepan or fryer, heat the canola oil to 325℉. Slowly add slices of the potato, just enough to cover the surface area of the oil. (adding too many to the oil at once will cool down the oil, making the chips cook unevenly or too slowly.
- Allow the chips to fry slowly for about 5-8 minutes, stirring them every so often, and flipping halfway through. The Yukon chips will be finished once the edges of the chips are golden brown and they become firm. Keep an eye on the chips while they’re frying and don’t let them stay in the oil for too long.
- Remove the Yukon chips from the oil and place them on a paper-towel-lined plate. Season with salt to taste, and serve immediately.
- Be sure to soak the potato slices in cold water for about 30 minutes before frying. This gets rid of the excess starch and will help the chips to become crisp and will prevent them from turning brown.
- Keep the oil at a consistent 325 degrees F. Allowing it to go lower will prevent the chips from frying well and won't allow them to get as crispy as they should.
- Add small batches of potato slices at a time. Adding too many at once will cool the oil and your chips won't fry as well.
- Store chips by allowing them to come to room temperature and storing them in an airtight container for up to 5 days.