The Ultimate Pantry-Staple Potato Chip Latkes

BY Emily Parker December 20, 2025

Most culinary enthusiasts are familiar with the labor-intensive ritual of grating tubers, but these Potato Chip Latkes bypass the traditional sweat and tears by utilizing the intense, concentrated flavor of a bagged snack. By using chips that have already been fried and salted, you introduce a depth of umami and a specific “shatter-factor” that raw potatoes simply cannot achieve. This preparation is a brilliant solution for those moments when you crave a savory, fried appetizer but lack the time for the standard multi-hour process. It is a dish that bridges the gap between high-end hors d’oeuvres and cozy, accessible comfort.

The beauty of this method lies in the texture of the batter. Unlike standard pancakes, which can sometimes turn out heavy or doughy, the inclusion of crushed chips creates a lacy, variegated edge that catches the oil and crisps up beautifully. Whether you are hosting a festive gathering or simply looking for a way to use the bottom of a chip bag, this recipe offers a sophisticated result with minimal effort. It is the kind of dish that surprises guests with its origin while satisfying every craving for salt, fat, and crunch.

Table of Contents

Everything You Need

The Foundation

One cup of kettle-style potato chips (manually crushed)
One half cup of all-purpose flour
One half teaspoon of baking powder

The Aromatics & Spices

One half cup of yellow onion, minced finely
One half teaspoon of kosher salt
One quarter teaspoon of freshly ground black pepper
One eighth teaspoon of cayenne pepper

The Binding Liquid

One large egg, beaten
One quarter cup of whole milk
Two tablespoons of cold water

The Frying Medium

Three tablespoons of neutral oil (such as grapeseed or canola)

Executing the Recipe

In a spacious mixing bowl, crumble the potato chips by hand until they are roughly the size of coarse sea salt.
Combine the beaten egg, milk, and water in a separate container, whisking until the mixture is uniform.
Add the flour, baking powder, salt, pepper, and cayenne to the wet ingredients, stirring until no dry clumps remain.
Gently fold the crushed chips and the minced onions into the batter until every fragment is well-coated.
Seal the bowl and place it in the refrigerator; let the mixture rest for forty-five minutes to allow the starches to hydrate.
Pour the oil into a wide nonstick skillet and set the heat to medium.
Once the oil is shimmering, drop the batter into the pan in four equal mounds, flattening them into disks with a spatula.
Fry the first side undisturbed for four minutes until a rich, dark golden color is achieved.
Flip the latkes and continue to cook for an additional three to four minutes.
Remove the pancakes and let them rest on a paper towel for sixty seconds before serving hot.

Sensory Mastery and Success Cues

The most critical phase of this recipe is the hydration period. When you first combine the chips with the flour and milk, the batter might look alarmingly liquid. Do not be tempted to add more flour. During the forty-five minutes spent at a temperature below forty Fahrenheit, the dehydrated potato chips will act like a sponge, pulling in the moisture and thickening the batter into a cohesive paste. When you take the bowl out of the fridge, it should feel heavy and slow-moving, which is exactly what you want for a sturdy fry.

As you place the batter into the skillet, look for the “halo effect”—a ring of tiny bubbles dancing around the edges of the latke. If the oil is too cool, the batter will simply soak up the fat and become heavy. If it is too hot (above three hundred seventy-five Fahrenheit), the outer chips will char before the inner onion has softened. The aroma will be a nostalgic mix of toasted grain and savory onion. When you flip them, the crust should be firm enough to support the weight of the latke without bending, indicating a perfect structural set.

Culinary Tips for Professional Results

Hand-Crush Only: Resist the urge to use a food processor. You want irregular, jagged pieces of chip to create texture. A powder will result in a dense, leaden pancake rather than a light, crispy one.
Cold Water Trick: Using cold water in the batter helps keep the gluten in the flour from over-developing, which ensures the interior stays tender rather than rubbery.
Onion Moisture: If your onions are particularly “weepy” after mincing, pat them dry with a kitchen towel. Excess water is the enemy of a crisp latke.
The Nonstick Advantage: Because these latkes have a high starch and egg content, they can be prone to sticking. A high-quality nonstick or well-seasoned cast iron skillet is your best friend here.
Check the Expiry: Ensure your baking powder is fresh. It provides the necessary lift to keep the interior of the latke airy while the chips provide the exterior crunch.

Flavor Variations

Mediterranean Style: Add a teaspoon of dried oregano and a tablespoon of crumbled feta cheese to the batter for a tangy, herbal twist.
The “Everything” Latke: Mix in a tablespoon of everything bagel seasoning (omitting the extra salt in the recipe) for a garlic and poppy seed explosion.
Garden Fresh: Stir in a tablespoon of finely chopped chives or scallion greens at the very last second before frying for a hit of color and freshness.

Pairing and Serving Logic

These latkes are best served immediately while the chips retain their maximum “snap.” To balance the salty richness, a dollop of cold, tangy sour cream is the gold standard. For those who enjoy a bit of heat, a drizzle of hot honey or a spoonful of chili crisp can take this dish in a modern, trendy direction.

If serving as part of a larger meal, these pair excellently with roasted meats or a bright, acidic arugula salad. The sharpness of a lemon vinaigrette cuts through the fried elements of the potato, refreshing the palate between bites.

Common Kitchen Questions

Can I use a different type of chip?

While kettle chips are the best for structure, you can use corrugated or “ruffled” chips as well. Avoid the very thin, air-puffed varieties as they tend to dissolve completely in the batter.

How do I know if the oil is ready?

Dip the end of a wooden spoon into the oil. If steady bubbles form around the wood and float to the surface, your oil is approximately three hundred fifty Fahrenheit and ready for the batter.

Can these be made vegan?

You can substitute the egg with a commercial egg replacer and use an unsweetened almond or soy milk. The chips provide enough flavor that the plant-based versions are still quite delicious.

Why are my latkes oily?

Oily latkes are usually the result of the oil temperature being too low or the pan being overcrowded. Fry in batches if necessary to keep the heat consistent.

Nutrition Information

Nutrient	Amount per Serving
Calories	242 kcal
Protein	4 g
Carbs	18 g
Fat	17 g
Fiber	1 g
Sugar	2 g
Sodium	415 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.