Best Potatoes for Potato Chips: Top 3 Varieties Revealed

Russet Burbank potatoes are widely considered the best variety for commercial potato chip production due to their high starch content (18-22%), low moisture, and ideal sugar levels that create perfectly crisp, golden chips with minimal browning. Shepody and Atlantic varieties are also top choices for specific production needs.

When it comes to crafting the perfect potato chip, the foundation lies not in the frying technique or seasoning, but in the humble potato itself. Selecting the right variety makes the difference between chips that shatter satisfyingly with a clean flavor and those that turn soggy, brown too quickly, or lack that signature crunch. This guide reveals exactly which potatoes deliver professional-quality results and why they outperform other varieties.

The Science Behind Perfect Potato Chips

Creating exceptional potato chips isn't just culinary art—it's food science. The ideal chip potato must balance three critical chemical properties:

• Starch content (18-22%)—Provides structure and crispness
• Moisture level (70-75%)—Affects frying time and oil absorption
• Sugar concentration—Determines browning during frying

When potatoes with too little starch hit hot oil, they absorb excessive fat and become greasy. High-sugar varieties undergo rapid Maillard browning, resulting in dark, bitter chips before they properly crisp. The perfect chip potato maintains structural integrity while developing that signature golden color.

Top Potato Varieties Compared

Variety	Starch Content	Best For	Key Advantage
Russet Burbank	19-22%	Commercial production	Consistent texture, minimal browning
Shepody	18-20%	Thick-cut chips	Superior crispness retention
Atlantic	16-18%	Fresh-market chips	Excellent flavor profile
Kennebec	15-17%	Home cooking	Widely available, good all-rounder

Why Russet Burbank Reigns Supreme

Russet Burbank dominates commercial chip production for compelling reasons documented by the USDA Agricultural Research Service. Its elongated shape provides maximum usable surface area from each potato, reducing waste in industrial processing. More importantly, its consistent starch-to-moisture ratio remains stable during months of cold storage—a critical factor since most chips use potatoes harvested the previous season.

According to research from the University of Wisconsin-Madison's Department of Food Science, Russet Burbank maintains sugar levels below 0.5% when stored at 45°F (7°C), preventing excessive browning during frying. This stability makes it the industry standard, accounting for over 80% of potatoes used in major chip manufacturing.

Seasonal Factors and Storage Science

Potato quality for chip production follows a precise seasonal timeline. Harvested in late summer or early fall, potatoes enter a "rest period" where sugar content naturally decreases. The optimal processing window opens about 60 days post-harvest when sugars stabilize at ideal levels.

Commercial producers carefully control storage conditions:

• Temperature: 45°F (7°C) prevents sprouting while minimizing sugar buildup
• Humidity: 90-95% prevents moisture loss
• Duration: Maximum 8-10 months before quality degradation

Home cooks should note that refrigeration below 40°F (4°C) triggers "cold-induced sweetening"—a biochemical process where starch converts to sugars, ruining chip quality. Store potatoes in a cool, dark pantry instead.

Commercial vs. Home Production Considerations

While commercial operations rely on Russet Burbank's consistency, home cooks have more flexibility. Kennebec potatoes offer a practical alternative with good availability and decent chip-making properties. The key difference lies in processing scale:

• Commercial: Requires absolute consistency across millions of chips
• Home: Can accommodate minor variations in texture and color

For home preparation, select firm potatoes with smooth skin and no green spots (which indicate solanine). Avoid waxed or treated potatoes commonly found in grocery stores, as these won't crisp properly. The University of Idaho Extension recommends using potatoes within 2-3 weeks of purchase for best results.

Avoiding Common Potato Selection Mistakes

Even experienced home cooks make these critical errors when selecting potatoes for chips:

• Using new potatoes—Their high moisture content (up to 80%) creates soggy chips
• Choosing sweet potatoes—Different starch structure produces chewy rather than crisp results
• Ignoring storage history—Potatoes stored below 40°F develop excess sugars
• Using damaged potatoes—Bruises create uneven frying and dark spots

Professional chip makers test potatoes with a refractometer to measure sugar content before processing. At home, perform the float test: potatoes with ideal starch content will sink in water, while high-moisture varieties float.

Practical Tips for Perfect Homemade Chips

Follow these science-backed techniques for restaurant-quality chips at home:

1. Soak sliced potatoes in cold water for 30 minutes to remove surface starch
2. Blanch in 300°F (150°C) oil for 2 minutes before final frying at 375°F (190°C)
3. Use a thermometer—oil temperature fluctuations cause inconsistent results
4. Dry slices thoroughly before frying to prevent oil splatter and uneven cooking
5. Salt immediately after frying while chips are still oily for better adhesion

For best results, use a mandoline slicer to achieve uniform 1/16-inch thickness. Inconsistent thickness causes some chips to burn while others remain undercooked.

Frequently Asked Questions

Can I use Yukon Gold potatoes for making chips?

Yukon Golds have higher moisture and sugar content than ideal chip potatoes. While they can be used, they produce less crisp chips that brown more quickly. For better results, choose Russet varieties with higher starch content.

Why do my homemade chips turn brown too quickly?

Brown chips typically indicate high sugar content in your potatoes. This happens when potatoes have been stored below 40°F (4°C), triggering 'cold-induced sweetening.' Use Russet Burbank potatoes stored at room temperature for at least 24 hours before frying.

How long should I soak potatoes before making chips?

Soak sliced potatoes in cold water for 30-60 minutes to remove excess surface starch. This prevents sticking during frying and promotes even crisping. Change the water once during soaking for best results.

What's the ideal oil temperature for frying potato chips?

For perfect chips, use a two-stage frying process: first at 300°F (150°C) for 2 minutes to cook through, then at 375°F (190°C) for 1-2 minutes to achieve crispness. Maintain consistent temperature with a thermometer for best results.