Small Batch Potato Chips for Valentine’s Day (Gluten-Free and Vegan)

Nothing says “I love you!” more than homemade potato chips…at least not to my family. We are a family that loves all things savory, although we occasionally give in to a sweet craving. I have been a little under the weather for the past week or so which has given me some much needed down time to think about what special little goodies I can plan for my family on Valentine’s Day. These potato chips were inspired by the cutest little mixed bag of potatoes that I picked up at Trader Joe’s. Usually I make homemade potato chips with russet potatoes but this batch is a mix of Yukon gold, red, and purple potatoes. Eliza is going to love finding these in her lunchbox on Valentine’s Day! What special things do you do for your family on Valentines?

Small Batch Potato Chips (Gluten-Free and Vegan)
Adapted from Food 52: Homemade Potato Chips: Makes 1 large bowl of chips
3-5 medium sized potatoes, washed well (russet or a mix of Yukon, red, and purple if you want difeerent colors)
About 1 liter peanut or safflower oil for frying
Sea salt and freshly ground black pepper

Slice the potatoes into very, very thin rounds using a mandoline. You want to slice the potato chips thin, but they still need to be sturdy. Once all of the potato chips have been sliced into rounds you can continue to the next step or use a small heart shaped cookie cutter to cut the rounds into hearts.

Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.

To fry the chips, heat a pot of sunflower oil to 350°F, and fry the dried potato slices in small batches. Be careful not to over fill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, flipping once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. While the chips are still warm sprinkle with salt and pepper to taste.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama and  The Gluten Free R.D.!  Hop on over to find more great gf recipes.


  1. So cute, Meg! Such a crafty Mama you are! I wish someone would make me heart shaped potato chips everyday. I am such a potato chip monster. I don’t even buy them anymore because I will literally eat the entire bag. At once. It’s intense.

  2. Meg, you’re the coolest! These heart chips are adorable. I think I need to buy a mandoline in time for V-day.

    Do you think you could bake these instead? I love fried food but I’m scared of doing it, mainly because my 15 month old son is always climbing up my leg when I’m cooking 🙂

  3. I tweeted these out last week (and just now) and it got several retweets and comments! Everybody thought they were awesome! 🙂 Great work with these one! LOVE IT! Got it tweeted (again) and pinned! Thanks for linking up at Gluten Free Fridays!

  4. Katherine

    Hi Meg,

    I loved this recipe so much that I featured it on my best of post, 37 Healthy Valentine’s Day Recipes: Indulge Without The Bulge.
    I have used one image and a small quote from this page, and have given full credit to you and linked back to this page.
    I would love it if you came and checked it out.

    Have a fantastic day!
    Katherine from

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.