Red, White, and Blue Potato Chips

Red, White, and Blue Potato Chips
Photo: Noe Dewitt
Prep Time:
25 mins
Total Time:
1 hr 40 mins
4 to 6 Serves

Homemade potato chips are something every cook should try making—it's a fun process with delicious results, and it's a satisfying feeling to transform a humble potato into a decadent snack. Using a trio of red, white, and blue potatoes creates a flag theme dish for a patriotic holiday. To make it a party platter, serve the crisps next to a spread of other savory snacks, like these Herb-Roasted Pecans.


  • 3 medium potatoes, (about 1 ¼ pounds), scrubbed

  • Extra-virgin olive oil, for frying (3 to 4 cups)

  • Kosher salt


  1. Very thinly slice potatoes on a mandolin (about 1/16 inch thick). Cover in cold water (separately, if using multiple colors) for 1 hour. Swish potato slices around to release starch, then drain. Repeat until water is no longer cloudy. Spread slices out on kitchen towels and pat dry. Let air-dry 15 minutes.

  2. Fill a medium heavy pot halfway with extra-virgin olive oil. Clip a candy or frying thermometer to pot and heat oil to 345°. Add a small handful of potato slices and stir to break apart (temperature will drop and oil will vigorously bubble).

  3. Turn and stir potatoes until bubbling stops completely, about 4 minutes per batch; do not let temperature go above 350°. Remove and drain on paper towels. (If they are still slightly soft in the center after resting a minute, return to oil briefly.) Sprinkle with salt.

  4. Return oil to 345° between batches. (You can reuse the oil later to make more chips; store it in a tightly covered jar for up to a month.) Chips are best eaten the day they are made, but can be stored, once cooled completely, in an airtight container up to 3 days.

Cook's Notes

Martha uses Adirondack red, Adirondack blue and Butterball potatoes. For chips that are crisp but not too browned, work in small batches.

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