Homemade chips: tips from a World Fry Championship contestant for making them perfectly at home

on 03/10/2026

Who hasn't dreamed of pulling a batch of perfectly golden, ultra-crispy homemade chips straight from the oven or air fryer? At the World French Fry Championship, André Vanlerberghe, a farmer's son from the Aisne region and a competitor in the "artisanal chips" category, shared his secrets. He knows potatoes inside and out and is happy to share his tips for making perfect homemade chips. Ready? We've taken notes for you!

To make crispy chips, slice the potatoes very thinly and soak the slices in cold water to remove the surface starch, then dry them thoroughly on a clean tea towel. Maintain a consistent thickness for even cooking, monitor the cooking time, and once completely cooled, store them in an airtight container away from moisture to preserve their crispness.

Slice the potatoes into thin, even slices, arrange them on a baking sheet lined with parchment paper, lightly brush with oil (or leave them unsalted for a lighter version), season with salt, and add spices if desired. Bake in a preheated oven for ten to fifteen minutes, checking the color occasionally. Stir occasionally for even cooking, then let cool before storing in an airtight container.

For chips without a deep fryer or oil, thinly slice the potatoes, rinse them to remove the starch, and dry them thoroughly. Arrange them on a baking sheet lined with parchment paper and use a preheated oven or an air fryer, watching them closely as they cook quickly. The hot air enhances the crispness without adding any fat; season after cooking for extra flavor.

The essential ingredients are simple: good, fresh potatoes, a little oil if desired, and salt. Variations rely on spices like paprika, sweet chili, or dried herbs. The secret lies primarily in the quality of the potato, the thinness of the slices, and their drying, rather than in a long list of ingredients.

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