Chips Recipe

Wash and peel (optional)

Rinse the potatoes under cold water to remove dirt. Peel them if you prefer skinless chips, or leave the skins on for a more rustic chip.

Slice

Using a sharp knife or mandoline, slice the potatoes into even slices about 2.5–3 mm (≈1/8 inch) thick for standard chips. Work carefully and keep slices consistent so they cook evenly.

Rinse starch away

Place the sliced potatoes in a large bowl of very cold water. Swirl and soak for 10 minutes, then drain and repeat with fresh cold water until the water runs clear (1–2 rinses). This removes excess surface starch and helps crispness.

Dry

Spread the potato slices on clean kitchen towels or paper towels and pat thoroughly dry. Any remaining surface moisture will cause oil to spit and reduce crisping.

Blanch in simmering water

Bring a large pot of water to a gentle simmer (not rapidly boiling). Add the potato slices in batches and poach for 3–4 minutes until they are just tender but still hold their shape. Remove with a slotted spoon and drain on a rack or paper towels to cool. Alternatively, you can blanch in oil at a lower temperature (see next section).

Heat oil

Pour oil into a deep, heavy pot or deep fryer so there is at least 3–4 inches (7–10 cm) of oil but do not overfill. Heat oil to 325°F (163°C) for the first fry. Use a deep-fry thermometer and maintain temperature throughout.

First fry (if not par-cooking in water)

Fry the potato slices in small batches at 325°F (163°C) for 4–6 minutes until they are soft and pale (do not let them brown). Remove with a slotted spoon and drain on paper towels. This step cooks them through so the second fry crisps without overbrowning.

Second fry

Increase oil temperature to 375°F (190°C). Fry the blanched/par-fried potato slices in small batches for 1.5–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Do not stack chips while hot or they will steam and lose crispness.

Salt and seasoning

While the chips are hot (within 30 seconds of removing from oil), sprinkle with fine salt (about 1/2 tsp per batch) and any desired additional seasonings: black pepper, smoked paprika, or garlic powder. Toss gently to distribute evenly.

Finish and serve

Optionally sprinkle with chopped fresh herbs. Serve immediately with malt vinegar, lemon wedges, or preferred condiments. Repeat frying and seasoning for remaining batches.