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Homemade Potato Chips with Beef Tallow

Thank you, Jeanne, for this recipe! Be sure to try this with my homemade french onion dip.
Author: Jeanne via Kelly the Kitchen Kop


  • Organic potatoes – Jeanne uses about one per person but I used at least two each for our family since we all love them
  • Beef tallow enough to fill your deep fryer about half full — You could also use pastured lard!
  • Sea salt for sprinkling on chips
  • Your favorite spices if you want flavored chips


  • Clean and cut off the bad spots off your potatoes.
  • Use a Mandolin to slice the potatoes so you can get thin, uniform chips.  Or sometimes I'll use the shredder attachment on my Bosch!
  • Soak potatoes for a 1/2 hour in cold water, change the water and soak another 1/2 hour.  (Jeanne said this helps to lower the starch content in the potatoes, but I only had time for one soak.)
  • Dry well on kitchen towels.  Jeanne did each one individually, but I just laid them on this big cheesecloth, then laid another one over the top and patted it down.
  • In the meantime bring your cooking oil to 350*.
  • Fry potato chips in small batches, flip part-way through as needed and cook until desired color, just past golden brown.
  • Drain well and shake on sea salt.
  • Keep hot in a 325* oven until it’s time to serve.
  • Bring oil back up to 350* before cooking the next batch of potato chips.
  • Try shaking on some spices to make flavored potato chips — does anyone have good suggestions for this?