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Crispy Herbed Waffle Chips

Golden, crunchy homemade waffle-cut potato chips seasoned with a savory blend of dill, garlic, and sea salt. Better than store-bought!
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chip Base
  • 3 large Russet potatoes scrubbed
  • 4 cups vegetable oil for frying
Seasoning Blend
  • 1 tbsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried dill
  • 0.5 tsp smoked paprika
  • 0.25 tsp sugar

Equipment

  • Mandoline slicer (with crinkle blade)
  • Deep Pot or Dutch Oven
  • Frying thermometer
  • Wire cooling rack

Method
 

  1. Slice potatoes using a mandoline crinkle blade, rotating 90 degrees between cuts for waffle pattern.
  2. Soak slices in ice water for at least 20 minutes to remove starch. Drain and repeat until water is clear.
  3. Pat potatoes completely dry with paper towels.
  4. Heat oil in a large heavy pot to 350°F (175°C).
  5. Fry potatoes in small batches for 3-5 minutes until golden brown and bubbles slow down.
  6. Remove chips and drain on a wire rack.
  7. Immediately toss with the seasoning blend while hot.
  8. Let cool completely to crisp up before serving.

Notes

Ensure oil temperature returns to 350°F between batches to prevent greasy chips. Store in an airtight container only after fully cooled.