Zapps Recipe

Wash and peel the russet potatoes. Using a mandoline or very sharp knife, slice potatoes very thinly (1–1.5 mm) into uniform rounds. Aim for consistent thickness so chips fry evenly.

Place the sliced potatoes into a large bowl of cold water as you work to remove surface starch and prevent browning. Once all potatoes are sliced, change the water and continue to rinse until water runs mostly clear (about 2–3 changes).

Soak

After rinsing, let the potato slices soak in fresh cold water with 1 tablespoon kosher salt for 20–30 minutes to draw out more starch and improve crispness.

Drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause oil splatter and soggy chips. For best results, let them air-dry for 10 minutes after towel-drying.

In a medium bowl combine cornstarch and rice flour; whisk to break up lumps. Add paprika, onion powder, garlic powder, celery salt, black pepper, cayenne, and dried parsley. Whisk until evenly distributed. This dry mix will adhere to the potato surface and create a light, crisp coating.

Place the dried potato slices in a large dry bowl (work in batches if necessary). Sprinkle about 1 tablespoon of the seasoning dust over the slices and toss gently with your hands or tongs until lightly and evenly coated. The goal is a light dusting — you can add a little more if desired but avoid clumping.

Pour the neutral oil into a heavy, deep pot or a deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one potato slice in — it should sizzle immediately and rise to the surface.

Fry the potato slices in small batches so they have room to move and don't lower the oil temperature excessively. Fry for 2–4 minutes per batch, stirring gently with a spider/skimmer once or twice, until they turn golden and crisp. Thinner slices will cook faster—watch closely to avoid burning.

Use a slotted spoon or spider to transfer fried chips to a single layer on a wire rack set over a sheet pan or on paper towels to drain. Immediately season lightly with fine sea salt or additional Zapps-style seasoning while still hot so the salt adheres. Repeat until all slices are fried.

Allow chips to cool for 5 minutes; they will crisp further as they cool. Taste one and adjust seasoning for the batch if needed — sprinkle a touch more celery salt or paprika for a more distinctive flavor.

Serve chips in bowls with lemon wedges on the side if you like a bright contrast, or store fully cooled chips in an airtight container at room temperature for up to 3 days.