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"Homemade" Potato Chips

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"Homemade" Potato Chips

New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep 240 calories/serving
Most of us are less likely to make potato chips from scratch than we are to make our own shoes. Fortunately, there are ways to doctor up store-bought chips that will turn them so respectable that you can serve them as a side dish without shame. Think of a steak served with oven-heated, sea-salted chips, or a bowl of curry-flavored chips alongside Indian food…

This treatment will work with any kind of herb and spice you choose to add to the oil; just be sure to salt the chips as needed and to serve them hot. Other good suggestions: lemon pepper seasoning, chili powder, wasabi powder, or chopped fresh herbs. If you use the fresh herbs, sprinkle a few more on the baked chips just before serving. Then tell people that of course you made them by hand.


  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 pinch sugar
  • dash hot sauce
  • 5 to 6 ounces of the best unsalted kettle-style potato chips you can find
  • sea salt to taste


  • Preheat the oven to 325F. In a small bowl, mix together all ingredients (except chips) until smooth.
  • Spread chips on a baking sheet in a single layer and bake until they're piping-hot, about 8 minutes (don't turn the oven off when you take them out).
  • Transfer the hot chips to a large bowl and drizzle them with the flavored oil. Then, using your hands and working very gently, toss the chips with the oil until they're coated. Of course a few of them will break, but do your best.
  • Spread the coated chips back on the baking sheet and bake for 2 or 3 more minutes. When they're heated through, toss them again, add sea salt to taste and serve immediately.