Homemade Potato Chips in Beef Tallow
Crispy homemade potato chips fried in beef tallow for rich flavor and crunch. Lightly salted and perfect for dipping or snacking straight from the bowl!
👩🍳 From Sneaking Potato Chips to Frying My Own
One of my earliest memories is being at a family reunion on my dad’s side. I was really little and there were a lot of people there that I haven’t seen since. The reunion was held at my second cousins’ house. They happen to be twins, which felt like a fun novelty at the time. They weren’t the kind of cousins you see at holidays-more like a cousin-you-know-exists kind of thing-but they had horses, and that was enough to make it memorable. I remember going out to look at the horses… and also sneaking potato chips under the table before lunch. So yeah, I’ve been a chip lover from way back.
I honestly have no idea what made me decide to make homemade potato chips. Maybe I saw something on TikTok or Instagram? Regardless, it didn’t take long for them to make their way onto the weekend menu.
At first, I was going to season them with my Rowdy Ranch Seasoning, but then I got caught up in the dill pickle craze and made a dip instead. The ranch chips probably would’ve worked fine, but I wanted that dip to be the star. So I kept the chips simple-just lightly salted, letting the flavor of the homemade potato chips shine on their own.
I fry my homemade potato chips in beef tallow instead of vegetable oil, mostly because it’s better for you and tastes amazing. Tallow’s a stable fat that handles high heat without turning into weird, inflammatory stuff, and it’s not ultra-processed like seed oils. I’m not trying to lecture anybody, it just feels better knowing I’m using something more natural when I go to the effort of making chips from scratch.
I’ll link my beef tallow recipe in here later (though fair warning: rendering it makes your house smell intense). If you’d rather skip the homemade route, you can find beef tallow at most grocery stores now. Anyway, hope you love these homemade potato chips—it was one of those random kitchen experiments that ended up being totally worth it.
🛒 Homemade Potato Chips Ingredient List
🥣 Visual Process for Making Homemade Potato Chips
First thing you gotta do when making homemade potato chips? Slice those potatoes super thin. You can peel them, but honestly, it’s not worth the hassle. They’re sliced so thin you won’t even notice the skin. Aim for about 1/16 of an inch which is basically paper thin. That’s what gets you that quick fry and ultra-crispy crunch. The only way to get slices that thin and even is with a mandoline slicer. Trust me, a knife just won’t cut it (literally).
Next, soak those paper-thin slices in ice water for at least 30 minutes. This helps pull out excess starch, which keeps your homemade potato chips from sticking together and helps them crisp up instead of going soggy.
After soaking, drain the slices and lay them out in a thin layer on paper towels. You don’t have to get them bone dry, but blot off those little beads of water. That extra moisture can cause dangerous splatters when they hit the hot oil.
I use a cast iron skillet to fry homemade potato chips instead of a deep fryer. Mainly because I’ve never bothered to invest in one. I don’t fry things often enough to make it worth it. But if you do have a deep fryer, go ahead and follow the directions for your model.
Now, if you’re like me and going the cast iron route, add enough beef tallow to get about a ½-inch depth of oil. I use a pretty big skillet, and it took about 3 cups of tallow to get there.
Once that tallow is hot-like shimmering and just starting to smoke-you’re ready to fry. I like to slide the chips in one at a time from the side of the skillet to avoid splashing. You could probably use a slotted spoon too, but whatever you do, be careful. Don’t overcrowd the pan! If the chips overlap, they’ll stick together, won’t crisp evenly, and are harder to flip.
These fry fast, so keep a close eye on them. When the edges start to turn golden, flip them over. Less than 30 seconds later, they’re done. Any longer and you’ll have burnt chips instead of crispy ones. You’re aiming for that perfect golden-brown color for your homemade potato chips.
Line a bowl with a paper towel to catch the excess oil. Use a slotted spoon to scoop the chips out and let the oil drip off for a second or two, then drop them into the bowl. Once that batch is out, give them a light sprinkle of salt while they’re still hot so it sticks. Then just keep the rhythm going and move on to your next batch of homemade potato chips.
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Homemade Potato Chips in Beef Tallow
Equipment
- Cast-Iron Skillet
Ingredients
- 1½ pounds Russet or Yukon Gold potatoes (sliced 1/16-inch thick)
- 2-3 cups beef tallow (about ½ inch in a shallow pan)
Instructions
- Heat 2-3 cups beef tallow in a cast iron skillet over medium-high heat until sizzling hot (350°F to 375°F). You need at least ½ inch of oil in the skillet.
- Add a few slices of potato to the skillet, being careful not to crowd them. Do this in batches.
- Fry 2-3 minutes until they are golden brown and crispy. Remove to a paper towel lined bowl to drain. Sprinkle lightly with salt and any other seasonings you desire.
- Allow them to cool and serve directly from the bowl.
Substitutions
Storage
Nutrition
FAQs
Can I reuse the beef tallow?
Yes! Let it cool, strain out the bits, and store it in a jar. Beef tallow holds up really well and can be reused several times.
Do these Potato Chips work in an air fryer?
You can try it! Just lightly coat the slices with oil and air fry in a single layer at 350°F for 10–15 minutes, flipping halfway. Not quite the same crunch, but still good.
Serving Suggestions For Homemade Potato Chips
Homemade potato chips are the ultimate snack, but don’t stop there because they’re also an easy way to level up just about anything. Serve them alongside burgers, sliders, or hot dogs at your next cookout, or pile them onto a charcuterie board with pickles, cheese, and a bold dip like smoky ranch or dill pickle. They’re especially good with creamy dips that balance their salty crunch. Think garlic aioli, French onion dip, or a sharp blue cheese dressing if you’re feelin’ fancy.
They also make a fun crunchy topping! Crumble them over burgers, grilled chicken, or even mac and cheese to add texture and flavor. I’ve even used them as a crispy coating for baked fishwild. And if you’re hosting a party, try serving a batch warm from the skillet with a trio of dips to let people mix and match flavors. Once you start making your own chips, you’ll find yourself reaching for them way more than just snack time.
Potato Recipes I Would Suggest Trying
If you’re anything like me, once you get on a potato kick, you stay on it. Luckily, there’s no shortage of delicious ways to turn humble spuds into something spectacular.
My cheesy, creamy scalloped potatoes are a straight-up comfort food classic. Perfect for holidays, Sunday dinners, or whenever you’re craving something cozy. And if you want to take baked potatoes to the next level, you have to try my seafood-stuffed baked potatoes loaded with smoky cheese, shrimp, and salmon. It’s decadent, bold, and full of flavor.
Craving crispy? I’ve got you covered there too. From air fryer truffle fries tossed with Parmesan and garlic to bold Cajun fries made with my homemade seasoning blend, these easy sides are impossible to stop snacking on.
For a healthier twist, my air fryer sweet potato wedges hit the sweet-and-smoky spot every time. And if you’re looking to switch things up for game day, my smoked chicken nachos with crispy potato rounds are great. Think nachos, but way better.
You’ll also find all kinds of comforting casseroles and creative spins, like my sweet potato tater tot casserole or the sweet potato cheeseburger skillet. Want something brunch-worthy? Try my breakfast stuffed baked potatoes or the air fryer breakfast potatoes, both packed with flavor. Oh and don’t skip the loaded potato soup, spicy smoked mashed potatoes, or that warm smashed potato salad with creamy herb dressing. Basically, if you love potatoes, you’re in the right place.