Bayou Chips Recipe

Prepare potatoes

Wash and scrub 4 medium russet potatoes. Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp knife, slice the potatoes paper-thin. As you slice, place them into a large bowl of cold water to prevent browning and remove surface starch.

Rinse and dry

Swish the potato slices in the cold water, then drain and refill the bowl. Repeat rinsing until water runs mostly clear (2–3 rinses) to remove extra starch. Spread slices on clean kitchen towels or paper towels and pat completely dry. Any residual moisture will cause oil splatter and soggy chips.

Heat oil

Pour about 4 cups neutral oil into a heavy-bottomed deep pot or Dutch oven (enough for a 2–3 inch oil depth). Clip a deep-fry or candy thermometer to the pot and heat oil over medium-high until it reaches 325°F (163°C) for the first blanch. If you don't have a thermometer, test with one slice: it should float and sizzle gently but not brown quickly.

Blanch the slices

Working in small batches (about 1 handful / 1/2 cup slices at a time), gently add potato slices to the 325°F oil and cook 2–3 minutes—they should become slightly limp and pale, not browned. Use a slotted spoon to transfer blanched slices to a cooling rack set over a baking sheet to drain. Repeat until all slices are blanched. Maintain oil at 325°F, adjusting heat as needed.

Increase oil temperature

After blanching all potatoes, raise oil temperature to 375°F (190°C). Allow it to come fully up before frying the final crisping stage.

Crisp the chips

Fry the blanched slices again in small batches at 375°F until golden and crisp—about 1–2 minutes per batch. Stir gently to prevent sticking and ensure even browning. Remove with a spider or slotted spoon and place back on the cooling rack. Immediately season lightly with 1/2 teaspoon of the salt while still hot to help it adhere. Continue until all slices are crisped.

Make Creole spice blend

While chips fry, in a small bowl combine 2 tsp Creole seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Stir to blend evenly.

Season chips

When most batches are finished and still warm, sprinkle the prepared Creole spice blend evenly over the chips, tossing gently on the rack or in a large bowl to coat. Taste and add remaining salt to preference.

Optional lemon toss: If using, zest and squeeze half a lemon lightly over the finished chips (do a very light toss—too much juice will make chips soggy).

Sprinkle 2 tablespoons finely chopped fresh parsley over the chips for a fresh note and visual contrast. Let chips cool completely on the rack so they crisp fully before serving.

Make quick remoulade: In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Creole mustard (or Dijon), 1 teaspoon lemon juice, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, and 1 teaspoon minced cornichon (if using). Whisk until smooth and refrigerate at least 15 minutes to allow flavors to meld. Serve alongside chips.