Side Chips Recipe
Make Side Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Basic Seasoning
Optional Flavorings & Finish
Method
Potatoes & Basic Seasoning
- 1
Prepare potatoes
Wash and peel the potatoes if desired (leave skin on for more texture). Cut each potato lengthwise into 1/2-inch thick slices, then cut those slices into 1/2-inch sticks so you have evenly sized chips. Rinse the cut potatoes in cold water to remove surface starch until the water runs mostly clear (about 1–2 minutes).
- 2
Soak
Place the rinsed potato sticks in a bowl of cold water and soak for at least 30 minutes (up to 2 hours) to draw out more starch and help chips crisp. If short on time, soak 10–15 minutes — still helpful.
- 3
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and prevent crisping. Let them air-dry 10 minutes if needed.
- 4
Heat oil
Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge chips). Heat the oil over medium-high heat until it reaches 320°F (160°C) for the first blanch fry. If you don’t have a thermometer, test with a small piece of potato — it should produce gentle bubbles but not vigorous frying.
- 5
First fry (blanch)
Working in small batches (do not overcrowd the pot), fry the chips at 320°F (160°C) for 3–4 minutes until they are soft and pale, but not browned. Use a slotted spoon or spider to transfer them to a wire rack or tray lined with paper towels to cool for 5 minutes.
- 6
Second heat-up
Raise the oil temperature to 375°F (190°C). Allow it to come to temperature between batches so the second fry crisps quickly.
- 7
Second fry (crisp)
Fry the cooled, blanched chips in batches at 375°F (190°C) for 2–3 minutes until golden brown and crisp. Move them to a wire rack or paper towels to drain and immediately season with coarse salt and freshly ground black pepper while still hot.
Optional Flavorings & Finish
- 8
Seasoning mix
In a small bowl, combine garlic powder and smoked paprika. Toss hot chips briefly with the seasoning mix so the powders clings to the residual oil on the chips. Use about half the mix first, taste, and add more if desired.
- 9
Herb & cheese finish
If using, sprinkle chopped fresh parsley and grated parmesan over the chips while still hot so they adhere. This adds a fresh, savory finish.
- 10
Serve
Transfer the chips to a serving bowl or plate. Offer malt vinegar or lemon wedges and any preferred dipping sauces (ketchup, aioli, ketchup-mayo) on the side. Serve immediately for best texture.