Chips Recipe

Wash and slice

Scrub the potatoes under cold water to remove dirt. Leave the skins on for texture and flavor or peel if you prefer. Using a mandoline or a very sharp knife, slice the potatoes into very thin rounds about 1.5 mm (1/16 inch) thick. Aim for consistent thickness so chips cook evenly.

Rinse

Place the slices in a large bowl and cover with cold water. Swirl the potatoes to release surface starch, then drain. Repeat rinsing 2–3 times until the water runs clear or noticeably less cloudy.

Dry

Spread the rinsed slices on clean kitchen towels or paper towels and pat thoroughly dry. Remove as much surface moisture as possible; this prevents oil splatter and helps crisping.

If you have time, place the sliced potatoes in cold water and refrigerate for 30 minutes to 2 hours. This further removes starch for crisper chips. After soaking, drain and dry completely.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a single slice in; it should sizzle steadily and float immediately.

Fry in Batches

Working in small batches (do not overcrowd), gently add a handful of potato slices to the hot oil. Stir lightly with a slotted spoon to prevent sticking. Fry until golden and crisp, about 2–3 minutes per batch depending on thickness. Thinner slices will take less time; watch closely to avoid burning.

Drain

Use a slotted spoon or spider to transfer chips to paper towels in a single layer to drain. Immediately sprinkle with fine sea salt while still hot so the salt adheres.

Repeat

Repeat frying with remaining slices, allowing the oil to return to temperature between batches.

Basic salt

After each batch drains, season with the fine sea salt (about 1 tsp total across all batches, or to taste). Toss gently to distribute evenly.

Flavored chips

For pepper or paprika chips: while chips are hot, sprinkle 1 tsp black pepper and/or 1 tsp paprika and toss. For garlic chips: sprinkle 1 tsp garlic powder. For salt-and-vinegar chips: lightly mist or toss the hot chips with 2 tablespoons vinegar (malt or white) and then salt to taste; do this sparingly so chips don’t become soggy. Adjust amounts to taste.

Let chips cool to room temperature on a wire rack or paper towels; they will crisp further as they cool. Serve immediately for best texture. Store any leftovers in an airtight container at room temperature for up to 2 days (they’ll lose some crispness over time).