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Ingredients
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Potatoes & finishing
Frying oil
Seasoning
Method
Potatoes & prepping
- 1
- 2
Rinse and soak
Place the potato slices in a large bowl and cover with the 1000 ml cold water and 1 tablespoon fine sea salt. Swirl to remove surface starch. Let soak for 20 minutes, then drain. Rinse the slices under cold running water until the water runs mostly clear to remove remaining starches.
- 3
Dry thoroughly
Spread the potato slices on clean kitchen towels or layers of paper towels and pat completely dry. Moisture on the slices will cause oil splatter and soggy chips, so take your time and ensure they are as dry as possible.
Frying
- 4
Heat oil
Pour the oil into a heavy-bottomed pot or deep skillet so it fills about 2–3 cm deep (approximately 1 cup is usually enough for 3 medium potatoes if using a small pot). Attach a thermometer and heat oil to 175°C (350°F). If you don't have a thermometer, test with one slice: it should sizzle immediately and rise to the surface.
- 5
Fry in batches
Working in small batches (about 10–15 slices at a time depending on pot size), gently add potato slices in a single layer using a skimmer or slotted spoon. Stir gently a few times to prevent sticking. Fry until golden and crisp, about 2–4 minutes depending on thickness. Remove with a slotted spoon to a tray lined with paper towels to drain excess oil. Let the oil come back up to 175°C between batches.
- 6
Final crisp (optional)
If any chips seem slightly soft after cooling for a minute, return them to the hot oil for 20–30 seconds to finish crisping, then drain again.
Seasoning & finishing
- 7
Toss with seasoning
While the chips are still warm but not hot to the touch, transfer them to a large bowl. Immediately sprinkle the finely grated Parmesan, chopped parsley, and coarsely ground black pepper over the chips. Add the 1/2 teaspoon finishing salt. Gently toss or shake the bowl to distribute the seasoning evenly so the cheese melts slightly and adheres to the chips.
- 8
Adjust and serve
Taste one chip and adjust seasoning if needed (more salt, pepper, or Parmesan). Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days; they will lose some crispness over time.