Pub Chips Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional for more rustic chips). Using a mandoline or very sharp knife, slice potatoes into 1/8-inch (about 3 mm) slices. Aim for uniform thickness for even cooking.

Rinse and dry

Place the slices in a bowl of cold water and swish to remove surface starch for 2–3 minutes. Drain and repeat until water runs clearer. Spread slices in a single layer on clean kitchen towels or paper towels and pat completely dry. This prevents oil splatter and helps crisping.

Seasoning mix

In a small bowl combine kosher salt (reserve 1/2 tsp for finishing), black pepper, garlic powder, onion powder, and smoked paprika. Mix well. Measure out the malt vinegar and keep nearby for finishing.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches, leaving at least 3 inches headspace. Attach a thermometer and heat to 325°F (163°C) for the first fry.

First fry (blanch)

Working in small batches (about 6–8 slices at once depending on pot size), add potato slices and fry, stirring gently, until they are just tender and pale golden at the edges, about 2–3 minutes. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Allow oil to return to 325°F between batches.

Rest

Let the blanched slices cool and rest 8–10 minutes. This step helps remove internal moisture for a crisp second fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched, cooled slices again in small batches until deep golden brown and crisp, about 1–2 minutes. Stir gently to separate and promote even browning. Remove with a slotted spoon and place on paper towels or a rack.

Drain and season

While chips are hot, immediately sprinkle each batch with the reserved kosher salt (about 1/2 tsp total) and a light dusting of the prepared seasoning mix to taste. Drizzle or sprinkle malt vinegar evenly over the hot chips (about 1/2 tbsp per batch) for classic pub flavor—toss gently to coat.

Optional garnishes

If desired, toss with chopped fresh parsley for color or sprinkle grated Parmesan for a savory twist. Serve warm.

Safety and storage

Allow oil to cool completely before straining and storing. Leftover chips will lose crispness; they can be re-crisped in a 350°F (175°C) oven for 3–5 minutes. Best served the day they are made.