Homemade Potato Chips with Pecorino

Homemade potato chips on a crumpled piece of parchment paper and a bowl of sour cream

Homemade potato chips are an entirely different animal from packaged ones and are definitely worth the effort. Make. A. Lot.–Mario Batali

LC Glory Days Note

Easy to make. Good with beer. Perfect for parties. Gosh, this homemade potato chips recipe with pecorino takes us back to our college days. The only thing that’s changed is we have more flawlessly exceptional taste in potato chips these days. Well, that and we’re less lazy, although we’ve still included a cheater’s version of this recipe (see below) that relies on store-bought chips rather than the ones you stand at the stove and plunk in oil yourself. Beer pong, anyone?

Homemade Potato Chips with Pecorino

  • Quick Glance
  • (1)
  • 20 M
  • 30 M
  • Serves 6 to 8
5/5 - 1 reviews
Print RecipeBuy the America Farm To Table cookbook

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Special Equipment: Deep-fry or candy thermometer



In a large bowl, stir together the water, sea salt, and baking soda until everything is dissolved.

Using a mandoline, handheld slicer, or sharp paring knife, slice the potatoes 1/16 inch thick and toss them in the water mixture. Let ’em soak for 10 minutes.

Fill a large, heavy, deep-sided pot no higher than halfway with oil and clip a deep-fry or candy thermometer to the side of the pot. Place the pot over medium-high heat until the oil registers 350°F on the thermometer. Meanwhile, grab a scissors and cut open a brown paper bag and situate it on a baking sheet next to the stove.

In a small bowl, stir together the kosher salt, pecorino Romano, pepper, and cayenne.

Drain the sliced potatoes and pat them completely dry. Add the potato slices to the hot oil in batches, being careful not to crowd the pot. Fry, stirring occasionally, until the potato chips are light golden brown, 2 to 3 minutes. Use a spider, strainer, or tongs to remove the potato chips and dump them on the paper bag to drain. Immediately sprinkle the warm chips with the salt and cheese mixture so the warmth will melt the cheese. Repeat with the remaining ingredients.

Gently dump the chips in a bowl or on a cutting board lined with parchment paper and serve right away with the yogurt or sour cream in a dish on the side for dipping.

Print RecipeBuy the America Farm To Table cookbook

Want it? Click it.

    T-Shirt Variation

    • Cheater’s Potato Chips with Pecorino
    • Wanna save yourself some time? If you’re rushed (or just plain lazy), instead of frying your own chips at home, grab a 10-ounce bag plain salted potato chips at the store. Arrange the chips on a rimmed baking sheet and slide them into a 300°F oven until warm, about 8 minutes. The second you remove the chips from the oven, sprinkle them with the cheese mixture, being certain to omit the salt since the packaged chips will already be plenty salty.

    Recipe Testers' Reviews

    This was a very easy, quick, and yummy dish. It was a crazy week for me, so I did the cheater's version by buying potato chips at the store. Since I really love the thick-cut, just plain olive oil, salt, and pepper chips, I used those here. I heated them in the oven and then tossed them with freshly grated Parmesan and a mix of cayenne pepper and ground chipotle pepper. They were great on their own but also tasted very good with the Greek yogurt. Next time, I would season the yogurt with a bit of salt and pepper and maybe a couple drops of olive oil as well.

    I liked this homemade potato chips recipe because it flipped around the traditional combination of plain chip and flavored dip. The spice mix for the chips was great. It's the black pepper that steals the show here—the amount seems like a lot, but the pepper gives the chips a wonderful fruity spiciness. Making homemade potato chips also made this more of a celebration dish. The testers all liked these a lot—I had to fight them to get to the bowl. I used plain yogurt for the dip, which was perfect as you need a very bland, creamy counterpart to these chips. The recipe was quite labor-intensive since I don't own a mandoline, which might deter me from making them again…but if you have all the equipment and want to do something special for a party, I think these would be very welcome. I also tried this with store-bought chips (leaving salt out of the spice blend). It was great, but missing the wow factor of the homemade version.

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Here it is a lovey Friday evening, enjoying a glass of cold rosé, with my shopping list for tomorrow complete and making a final entry to your giveaway of the OXO digital scale. I was hoping to win the scale to be more precise with bread baking and to use it for portion control in my endeavors of not overeating. My email pops up showing the latest posting for LC and just what is on offer? Homemade potato chips with Pecorino cheese. Just how many servings does this recipe make? Who cares! They will all be mine! Yes, I added potatoes, peanut oil and Pecorino cheese to my shopping list. I can wait to see how well these beauties will go with my mixed green and tomato salad.

      1. Elizabeth, thanks so much, your note made my evening. Heck, it made my entire weekend! Love that this recipe speaks to you. Looking forward to hearing what you think of the chips…

        1. These are wonderful! So easy to make and well worth the small effort that goes into slicing and frying the potatoes. I made one change to recipe out of necessity. The only cayenne pepper I had was at least four years old and was stale, no punch left to it. Instead I used a dried jalepeno and lime juice powder that I make. I grind jalepeno peppers with lime juice and then spread this mixture very thinly on a parchment paper covered sheet pan. This is then covered with a layer of cheese cloth and set out on my back uncovered porch. I live in AZ and this time of year the whole thing dries in less than a day. Once dry, I feed this powder into to a jar with a shaker top. Mixed with salt this is what I use on freshly popped popcorn. Its yummy. I used this powder without salt on these chips with the Pecorino and it was to die for with or without the yogurt dip. It did take me a couple of days, but I ate the entire batch by myself. The were excellent with a mixed greens and tomato salad as well as being a yummy, crunchy carrier for a thin slice of cucumber. Not sure if I should be concerned that I feel no guilt for eating all of these…

          1. You definitely should not be concerned, Elizabeth. It’s a good thing. Thanks so much for taking the time to let us know you loved these as much as we do. Looking forward, as always, to hearing which recipe on the site you try next…

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