Side Of Chips Recipe

Prepare potatoes

Wash and scrub the potatoes thoroughly. Peel if you prefer (skins on give more texture). Using a knife or a mandoline, cut potatoes into 1/4-inch (about 6 mm) thick sticks for classic chips. Rinse cut potatoes in cold water until water runs clear to remove excess starch.

Soak and dry

Place the cut potatoes in a bowl of cold water and soak for at least 20 minutes (up to 2 hours) to further remove starch — this yields crisper chips. Drain and spread potatoes on a clean kitchen towel or paper towels and pat completely dry.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2 inches (5 cm). Heat oil over medium-high heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato — it should form small bubbles and sink slowly.

First fry (blanch)

Working in small batches (to avoid overcrowding), fry the potatoes for 3–4 minutes until softened and pale — not browned. Use a slotted spoon or spider to remove potatoes and drain on paper towels. Let the blanched chips rest while you finish blanching remaining batches.

Raise oil temperature

Increase the heat and bring the oil temperature to 375°F (190°C). This higher temperature crisps the exterior during the second fry.

Second fry (crisp)

Fry the blanched chips in batches for 1–2 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a fresh layer of paper towels to drain excess oil.

Season

While still hot, sprinkle the chips evenly with fine sea salt and freshly ground black pepper. Toss gently to coat.

Keep warm (if serving in batches)

If you need to hold finished chips, keep them in a single layer on a wire rack in a 200°F (95°C) oven for up to 15–20 minutes to stay crisp. Avoid stacking, which will steam them soggy.

For a smoky sprinkle: combine paprika and garlic powder in a small bowl and dust lightly over hot chips before serving. For classic dips: serve ketchup and mayonnaise on the side for dipping. Adjust amounts to taste.