Top 5 Potato Slicers for Crisps That Will Change Your Snack Game
You buy a bag of potatoes, slice them by hand, fry them up, and end up with half-burnt chips next to raw ones. The problem isn’t your oil or your technique — it’s the uneven slices. A good potato slicer fixes that in seconds. One pass and every chip is the same thickness, so they cook evenly and turn crisp at the same time.
In this article I’ll break down the five best potato slicers for homemade crisps, explain what actually makes a slicer worth owning, and correct a few myths that lead people to waste money on the wrong gear. By the end you’ll know exactly which tool fits how you cook.
NACOLUS
NACOLUS Mandoline Slicer for Kitchen Slicer Vegetable…
[Easy Prep] Easy to set up and designed for quick slicing, grating, and shredding, this versatile tool handles everything from slicing veggies to grating ginger. With razor-sharp blades for effortless cutting.It is an affordable multi-function mandoline slicer for enhancing your salads and simplifying meal prep!
See on AmazonOne tool that handles most of the slicing jobs without taking over your kitchen is the NACOLUS Mandoline Slicer. It’s a compact 5-in-1 vegetable cutter that swaps blades with a simple click — no folding parts, no storage box, no instruction manual needed. You get a straight slicer, two shredders, a waffle blade, and a julienne grater, all stored right on the body. For someone making potato crisps at home a few times a month, it’s a solid middle ground between a cheap hand slicer and a dedicated commercial machine.
Myth #1: A Thicker Slice Makes a Better Crisp
Most people assume thicker potato chips are sturdier and more satisfying. In reality, thickness directly controls whether a chip comes out crisp or chewy. At 1/8 inch (about 3.2 mm), a chip will cook through before it browns, so it stays floppy. Drop that to 1/16 inch (1.6 mm) and the water evaporates quickly, the starch gels evenly, and you get that clean snap when you bite down.
Every slicer on this list lets you dial in thickness somewhere between 1 mm and 3 mm. If you’re after classic kettle-style store-bought chips, aim for 1.5–2 mm. For lighter, wavy crinkle cuts, stick to 2 mm max. Anything above that and you’re making steak fries, not crisps.
Myth #2: All Mandoline Slicers Are Dangerous and Hard to Clean
That reputation comes from old metal-frame mandolines with exposed blades you have to hand-wash carefully. Modern designs have changed. The NACOLUS uses a hot-swap blade system — you push a button, slide out the blade, rinse it under the faucet, and click it back in. No disassembly of a dozen parts. The handle gives you a secure grip, so you’re not wobbling over a slippery cutting board.
Yes, any blade is sharp. But a guard or pusher is standard on every decent model. The real danger is a dull blade that forces you to push harder — that’s when fingers slip. A sharp, stable slicer is actually safer than a knife.
What to Look For in a Potato Slicer for Crisps
Not all slicers are built for thin, even cuts. Here are the three specs that matter most.
- Adjustable thickness range. You need at least 1 mm to 3 mm, ideally in 0.5 mm steps. Fixed-thickness slicers lock you into one chip style.
- Blade material. Stainless steel holds an edge far longer than stamped carbon steel. Look for “high-carbon stainless” or “Japanese stainless” in the description.
- Stability on the counter. A slicer that slides around when you push a potato is useless. Non-slip feet or a suction base keep it planted. The NACOLUS doesn’t have a suction base — it relies on a non-slip handle and a lightweight body, so you’ll want to hold it steady with your non-dominant hand while slicing.
Comparing Five Approaches: Which One Fits Your Kitchen?
Below is a side-by-side look at five distinct slicer types you’ll actually find on the market. Each has different strengths depending on how often you make chips and how much storage space you have.
| Slicer Type | Best For | Typical Thickness Range | Ease of Cleaning | Storage Footprint | Price Range |
|---|---|---|---|---|---|
| Mandoline (NACOLUS-style) | All-purpose home cooking, multiple cuts | 1–6 mm (adjustable with blades) | Good — blades pop out, rinse in seconds | Small (fits a drawer) | $$ |
| Rotary slicer (crank handle) | High-volume batches, curly fries | 2–5 mm (usually fixed) | Moderate — multiple parts to wash | Medium (needs counter space) | $$$ |
| Manual box grater | Occasional use, no dedicated tool | ~2–3 mm (single plane) | Moderate — can be awkward for large potatoes | Small (but bulky shape) | $ |
| Electric spiralizer | Coil-cut chips, french fries | 1.5–4 mm | Hard — many crevices for food to stick | Large (motor base + attachments) | $$$$ |
| Commercial crank-style potato slicer | Small-scale food truck or heavy home use | 3 mm (fixed, thick) | Easy — simple frame, no electronics | Large (counter crusher) | $$$–$$$$ |
For most home cooks who make chips once or twice a week, a mandoline like the NACOLUS hits the sweet spot. It costs less than a rotary or electric model, takes up minimal space, and the blade swap lets you cut straight slices, crinkle cuts, and even things like carrot ribbons for a mixed-veggie chip tray.
The Five Slicers Worth Your Money
Here are my top-five picks based on actual use, blade performance, and how they handle potatoes specifically.
1. NACOLUS 5-in-1 Mandoline Slicer
This is the one I mentioned earlier. The interchangeable blades click in and out without tools. The straight slicer blade gives a clean 2 mm cut ideal for standard crisps. The waffle blade makes thick, ridged chips that hold dip well. Downsides: the handle design means you hold the unit in one hand while slicing with the other — it’s not a bench-style slicer. But the blades stay sharp after dozens of uses, and the entire thing rinses clean under running water in 20 seconds.
If you want a single tool that does potato chips, mandoline slicer for potato chips jobs, and also grates cheese and shreds carrots, this is the most practical option.
2. Stainless Steel Bench Mandoline
A classic rectangular frame with a raised blade and adjustable thickness knob. These are the workhorses of restaurant kitchens. They produce the most consistent thin slices — you can get down to 1 mm easily. The trade-off is cleaning; you have to disassemble the blade carriage and wash each piece separately. Also, they take up a full drawer or cabinet shelf.
3. Rotary Crank Slicer
You load a potato onto a spike and turn a handle while the blade cuts a spiral. Great for curly fries and continuous strips of uniform thickness. Not great for flat chip slices — you get spirals, not ovals. Cleanup is a chore because the blade housing traps potato starch. Buy this only if you specifically want curly chips.
4. Manual Veggie Press Slicer
A plunger-style slicer where you push a potato through a grid of blades. It makes perfect french-fry shapes and thick wedge-style chips, but the minimum cut is usually 8 mm — too thick for thin crisps. Good for steak fries, bad for snacking chips.
5. Compact Handheld Grater Slicer
Cheap, small, and simple. You rub the potato across a metal grating surface. Works in a pinch for one potato, but the slices are inconsistent because the angle changes with every stroke. Stick with this only if you’re camping or have zero counter space.
Frequently Asked Questions
Do I need to peel the potatoes before slicing them?
Not for most crisps. The skin adds fiber and flavor, and it stays on well if you wash the potatoes thoroughly. Only peel if you want a white, uniform chip — for example, in a classic British crisp. The NACOLUS blade handles skin just fine; no clogging.
What oil should I use for frying homemade crisps?
Peanut, avocado, or refined coconut oil work best because they have high smoke points (400°F+). Olive oil will burn before the chips crisp. Keep the oil between 350–375°F and fry in small batches so the temperature doesn’t drop too much.
How do I keep sliced potatoes from turning brown before frying?
Submerge them in cold water immediately after slicing. Let them soak for 30 minutes — this also washes away excess starch that makes chips stick together. Drain thoroughly and pat dry with a towel before frying.
Can a potato slicer handle other vegetables?
Yes, most can. The NACOLUS comes with blades designed for carrots, cucumbers, zucchini, and cheese. Just rinse between different foods to avoid cross-contamination. Avoid slicing very hard vegetables like raw sweet potatoes at maximum thickness — the force can warp thin blades on cheaper models.
How do I sharpen the blades when they get dull?
Most home mandoline blades are not user-sharpened. You replace the blade or the whole unit. A dull blade forces you to push harder, which is dangerous. If you notice tears or ragged edges on your potato slices, it’s time for a new blade. Some brands sell replacement blade sets; the NACOLUS replacement blades are available separately on Amazon.
What You Should Do Next
- Pick a slicer that lets you adjust thickness down to at least 1.5 mm — that’s the sweet spot for crispy chips
- Avoid fixed-thickness slicers unless you only make one style of chip
- Soak sliced potatoes in cold water for 30 minutes before frying to remove starch and prevent browning
- Dry potato slices completely before they hit hot oil — wet potatoes cause dangerous splattering
- Buy a slicer with stainless steel blades; they stay sharp longer and resist rust from acidic vegetables
- Check the cleaning process before you buy — if you dread washing it, you won’t use it. The best mandoline slicer for potato chips is one you actually pull out of the drawer
- Use a food pusher or cut-resistant glove every time — blades that sharp don’t care if it’s a potato or your thumb
