Homemade Potato Chip Flavor Flight (4 Ways)

I used to think the chips in Vegas were actual potato chips. Like you walk into a casino and walk out with a handful of barbecue-flavored winnings. That sounded like my kind of city.

Turns out, Vegas is just broken dreams and people losing rent money at 2 p.m. So I made the kind of chips I wished Vegas had—crispy sea salt, sweet and spicy Korean BBQ, garlic parmesan that hits like garlic bread, and crinkle-cut cheddar sour cream for the win.

Ingredients

Base Potato Chip Recipe

• 2–3 large russet potatoes (peeled optional)

• Cold water (for soaking)

• Neutral frying oil (canola or vegetable)

• Kosher or flaky salt (for classic sea salt chips and seasoning base)

Equipment

• Mandoline slicer (crinkle-cut blade optional)

• Large bowl

• Paper towels or clean kitchen towel

• Heavy-bottomed pot or deep fryer

• Wire rack

• Mixing bowls for seasoning

Instructions

Step 1: Slice the Potatoes

Use a mandoline to slice potatoes about 1/16" thick. For the cheddar sour cream flavor, switch to a crinkle-cut blade if you have one (linked in my Amazon storefront).

Step 2: Soak

Place the slices in a bowl of cold water and soak for 30–60 minutes to remove excess starch. This helps the chips fry up crispy.

Step 3: Dry

Drain and pat the slices completely dry using a clean towel. This step is crucial for preventing oil splatter.

Step 4: Fry

Heat oil to 325–350°F. Fry in small batches for 2–3 minutes until golden and crisp. Stir gently to prevent sticking. Transfer to a wire rack or paper towels briefly to drain.

Step 5: Season While Hot

Immediately toss chips in your chosen seasoning while they’re still hot and slightly oily—this helps the flavors stick.

Chip Flavor 1: Sea Salt (Classic)

Ingredients:

• Kosher salt or flaky sea salt, to taste

The perfect simple chip. Clean, crisp, and lets the texture shine.

Chip Flavor 2: Korean BBQ

Ingredients:

• 1 tsp gochugaru (Korean chili flakes)

• 1/2 tsp brown sugar

• 1/2 tsp soy sauce powder (or mushroom powder)

• 1/4 tsp garlic powder

• 1/4 tsp ground ginger

• 1/2 tsp kosher salt

• Optional: toasted sesame seeds

Sweet, smoky, and spicy. Toss chips while hot so the sugar melts slightly and clings to the chip. Optional: sprinkle with toasted sesame seeds.

Chip Flavor 3: Garlic Parmesan Herb

Ingredients:

• 1 tbsp finely grated Parmesan cheese (microplaned)

• 1 tsp garlic powder

• 1/2 tsp dried basil

• 1/2 tsp dried parsley

• 1/4 tsp dried thyme

• 1/2 tsp kosher salt

• Optional: garlic-infused olive oil or melted butter drizzle

Think garlic bread meets crunchy chip. Toss Parmesan while chips are still warm so it softens into the surface.

Chip Flavor 4: Crinkle-Cut Cheddar Sour Cream

Ingredients:

• 2 tbsp cheddar cheese powder

• 1 tbsp buttermilk powder

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp mustard powder (enhances the cheesy flavor)

• 1/4 tsp kosher salt

• Optional: grated sharp cheddar or ranch powder for finishing

Crinkle cuts aren’t just for looks. The ridges catch more seasoning and deliver bold, tangy, cheesy flavor in every bite.

Notes

• Use fresh russet potatoes with no green spots or soft areas. Discard any that look off.

• Toss chips while still hot for the best seasoning adhesion.

• Mandoline slicers are sharp—use a hand guard or cut-resistant glove.

• All specialty seasoning powders and tools linked in my Amazon Influencer Storefront.