When it comes to food creators, few people have a following quite like Ree Drummond. Better known as “The Pioneer Woman,” Drummond built a massive media empire by documenting her life as an Oklahoma cattle rancher’s wife, ultimately turning her name into one of the biggest brands in food media. Between her blog, bestselling cookbooks and long-running Food Network show, she’s become a trusted source for approachable, crowd-pleasing recipes that home cooks of all skill levels can enjoy.
Considering Drummond’s recipe style leans on simple ingredients and straightforward cooking methods, I was curious to see whether one of her simplest recipes, Homemade Black Pepper Chips, was as foolproof and flavorful as it sounded. As someone who has no problem tearing through an entire bag of store-bought chips in one sitting, I liked the idea of a homemade option that uses just a handful of simple ingredients.
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What I didn’t expect, however, was just how much flavor could come from such an easy-to-make recipe. And by the time I pulled the chips from the oil and sampled my first batch, I immediately found myself wondering if my humble grocery budget could sustain a new obsession with making potato chips from scratch.
Ingredients for Ree Drummond’s Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
Herein lies the beauty of quite possibly the easiest Ree Drummond recipe: It only requires four ingredients. To get started, you’ll need canola or vegetable oil for frying, five to six Yukon Gold potatoes, kosher salt and black pepper. You’ll also need a Dutch oven or an equally large pot, a metal slotted spatula, a mandoline or box grater and a large mixing bowl for prep.
How to Make Ree Drummond’s Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
Once you’ve gathered all your ingredients and tools, give the potatoes a good wash under cold running water and pat them dry. From there, use a mandoline, vegetable peeler or the slotted side of a box grater to finely slice the potatoes into chips, dropping them into a bowl of ice water as you work to keep them from turning brown. This step also helps remove excess starch, which is key to achieving a satisfying crunch after frying.
In a heavy Dutch oven, heat the oil to 400°F, using a thermometer to monitor the temperature and ensure it stays at the right level. While the oil heats up, lay your uncooked potato chips on a baking sheet lined with paper towels and blot them dry before frying the first batch.
Courtesy Nathan Hutsenpiller
Now for the fun part. Use the spatula to carefully lower batches of potatoes into the oil. You’ll notice they start frying immediately, giving you about five minutes of cook time before turning golden brown and crisp. You can also stir the chips occasionally with a wooden spoon as they fry to help achieve more of a “kettle-style” finish.
When the first batch is done cooking, remove the chips with a slotted spoon and immediately season them with sea salt and plenty of black pepper. Repeat the process until every batch is finished, and serve as soon as possible after frying for the best results.
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What I Thought of Ree Drummond’s Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
To me, Ree Drummond hit the nail on the head with this recipe. It’s a no-fuss, no-nonsense snack that’s easy to recreate, doesn’t cost an arm and a leg to make and is honestly a lot of fun to tackle as a solo afternoon project or a fun activity with friends. What took me by surprise, however, were the almost plantain chip-like ghost notes that came through with each bite — a subtle flavor I wasn’t expecting, but satisfying nonetheless.
I also really enjoyed the prep process, as it was fun trying to cut perfectly shaped chips before realizing the imperfections were just as appealing, giving each batch a unique homemade charm that made them feel a bit more special.
Tips for Making Ree Drummond’s Homemade Black Pepper Potato Chips
Courtesy Nathan Hutsenpiller
1. Embrace imperfect slices.
The thinner the cut, the crispier the results will be, but don’t stress too much about making every slice perfectly uniform. Those little inconsistencies are what give this recipe its charm, and each batch will be special in its own unique way.
2. The ice bath is worth the extra step.
Soaking the potato slices in ice water helps remove excess starch, which is key to achieving a satisfying potato chip crunch. It might feel like an unnecessary extra step, but it plays an important role in helping the chips crisp up once they hit the oil.
3. Don’t skip drying the potatoes.
Perhaps the most important tip of them all is thoroughly drying your potato slices before frying because it’s essential for getting the crispiest results. Excess moisture can cause the oil to splatter and prevent the chips from developing the specific crunch you’re after.
4. Have fun with the seasoning.
While this is a salt-and-pepper-focused recipe, it’s also extremely easy to experiment with. If after the first batch you’re feeling like something is missing, try spicing it up with a little paprika, garlic powder, cayenne or another seasoning blend you already love.
Now that you know how to make Ree Drummond’s homemade black pepper potato chips and the tricks to getting a satisfying crunch, you have a simple snack recipe you can bust out anytime a craving for something salty and crunchy hits. Even better, these chips can be the star of the snack table at your next summer cookout or a fun addition to school lunches, road trips and more.
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