Chips Recipe

Wash and cut

Wash the potatoes thoroughly. Peel if you prefer (peeling optional). Cut each potato into 1/4" to 1/3" thick slices for classic chips, or into 1/8" for crispier, thinner chips. Try to keep thickness consistent so cooking is even.

Place the cut potato slices into a large bowl of cold water (approx. 8 cups). Swish them and let soak for at least 30 minutes, up to 2 hours. This removes surface starch for crisper chips.

Parboil

If using the parboil step: Bring about 6 cups water with 1 tablespoon salt to a boil in a large pot. Add potato slices and boil for 3–4 minutes until they are slightly tender at the edges but not fully cooked. Use a slotted spoon to transfer slices to a tray or colander and let drain briefly.

After parboiling (or after soaking if you skipped parboil), spread the potato slices in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly to remove surface moisture—this reduces oil splatter and yields crisper chips.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1.5 cups for a medium pot). Heat the oil over medium-high heat until it reaches 325°F (163°C) for a two-stage fry. If you don't have a thermometer, test by dropping one slice in: it should sizzle gently and start to bubble but not brown immediately.

First fry (blanching in oil)

Working in batches so you don't crowd the pot, fry potato slices at 325°F (163°C) for 3–4 minutes until they are soft and just starting to lose opacity but not browned. Remove with a slotted spoon and drain on paper towels. This step cooks the interior without crisping the outside.

Raise temperature

Increase the oil temperature to 375°F (190°C). Let oil come to temperature between batches.

Second fry (crisping)

Fry the par-cooked slices in batches at 375°F (190°C) for 1–2 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with salt and any optional seasonings while still hot so they adhere.

While chips are still hot, sprinkle with sea or kosher salt (about 2 tsp total) and a pinch of black pepper if using. For flavored chips, toss lightly with smoked paprika and/or garlic powder to taste. Add chopped fresh herbs if desired. Serve immediately for best crispness.

Leftover chips will lose crispness. To re-crisp, spread on a baking sheet and heat in a 375°F (190°C) oven for 5–7 minutes.