Chips Recipe
Make Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chips
Optional finishing / flavorings
Method
For the chips
- 1
Prepare the potatoes
Wash the potatoes thoroughly. Peel if you prefer (skins on give more texture). Using a sharp knife or a mandoline, slice the potatoes into 1/8- to 1/16-inch (3–2 mm) slices for thin chips or 1/4-inch (6 mm) for thicker chips. Rinse the slices under cold water until the water runs clear to remove surface starch.
- 2
Dry and rest
Place the potato slices in a clean kitchen towel or paper towels and pat very dry. Spread them in a single layer on a tray and let air-dry for 15–20 minutes; moisture prevents crisping and causes oil splatter.
- 3
Heat the oil
Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (enough to fully submerge the slices). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping one slice: it should bubble steadily but not brown instantly.
- 4
Fry the chips
Working in small batches (4–6 slices at a time depending on pot size), gently add potato slices to the hot oil using a spider or slotted spoon so they don't stick. Fry, stirring occasionally, until edges are golden and crisp — about 2–4 minutes for thin slices, 4–6 minutes for thicker ones. Do not overcrowd the pot; overcrowding lowers oil temperature and produces soggy chips.
- 5
Drain and season
Use a slotted spoon to transfer fried chips to a paper towel–lined baking sheet to drain excess oil. Immediately sprinkle with salt and a little black pepper while still hot so the seasoning adheres.
- 6
Optional double-fry for extra crispness
If you want extra-crispy chips, fry the slices in the first round at 300°F (150°C) until just tender and pale (about 3–4 minutes). Remove and drain. Increase oil to 375°F (190°C) and fry the chips a second time until deeply golden and crisp (1–2 minutes). Drain and season immediately.
Finishing and serving
- 7
Toss the hot chips with optional finishing ingredients if desired: sprinkle chopped parsley and grated Parmesan for a herby-cheesy finish, or dust lightly with smoked paprika for a smoky note. Serve with malt vinegar on the side or drizzle a teaspoon over the chips for a classic tangy finish.
- 8
Serve chips immediately while hot and crisp. Store any leftovers in a single layer on a baking sheet at room temperature and re-crisp in a 350°F (175°C) oven for 5–8 minutes before serving.