Joe's Chips Recipe

Prepare potatoes

Rinse potatoes well to remove dirt. Using a mandoline or very sharp knife, slice potatoes 1.2–1.5 mm (about 1/16"–1/8") thick for crisp chips. As you slice, transfer the slices to a large bowl of cold water to prevent browning.

Soak slices for at least 30 minutes (up to 2 hours) in cold water to remove surface starch. Change water once if it becomes very cloudy.

After soaking, drain the potato slices and rinse under cold running water until water runs clear. Spread the slices on clean kitchen towels or paper towels and pat very dry. Moisture will cause oil to splatter and prevent crisping.

Optional blanching (for uniformly pale, tender chips): Bring a pot of water to a simmer with 1 tbs kosher salt. Add potato slices in a single layer for 30–60 seconds, then immediately transfer to an ice bath to stop cooking. Drain and dry thoroughly.

Heat oil in a deep heavy-bottomed pot or deep fryer to 325°F (163°C). Use a thermometer to maintain temperature. Do not fill pot more than half full with oil.

Fry the potato slices in small batches (so they don’t stick) at 325°F (163°C) for 3–4 minutes, stirring gently with a spider or slotted spoon, until they are just tender and beginning to take color at the edges. Remove to paper towels or a wire rack set over a sheet tray to drain and cool for 2–3 minutes.

Increase oil temperature to 375°F (190°C). Return the partially cooked chips in small batches and fry for an additional 1–2 minutes until golden brown and crisp. Remove and drain on fresh paper towels or a wire rack. While still hot, sprinkle each batch lightly with fine salt (about 1/8–1/4 tsp per batch) so seasoning adheres.

Toast dried onion

If using dried onion bits rather than powder: preheat a small skillet over medium-low heat. Add the dried onion and toast, stirring frequently, for 3–5 minutes until golden and fragrant. Remove from heat and let cool, then pulse briefly in a spice grinder or chop finely so it blends into a powdery seasoning.

Combine buttermilk powder, toasted onion (or onion powder), powdered sour cream, dried chives, garlic powder, white pepper, and 1 tsp fine salt in a bowl. Stir thoroughly to combine. Taste and adjust salt or onion level as desired.

To season chips: place a single layer (or a pile) of freshly fried hot chips into a large mixing bowl or paper cone. While chips are still hot and slightly oily, sprinkle seasoning evenly—start with about 1–1.5 teaspoons of seasoning per 4 cups of chips, toss gently to coat. Increase to taste. Garnish with a pinch of fresh chive or lime zest if desired.

If using whole dried jalapeños or flakes, grind them to a coarse powder in a spice grinder or mortar and pestle. Measure out 2 tablespoons of jalapeño powder.

In a small bowl combine jalapeño powder, lime powder (or citric acid/sugar mix), ground cumin, garlic powder, and 1 tsp fine salt. Mix thoroughly and taste; adjust heat (more jalapeño) or brightness (more lime) if needed.

To season chips: as with the sour cream style, sprinkle jalapeño seasoning over hot chips—start with 1 tsp seasoning per 4 cups chips and toss to coat. For a brighter finish, add a light sprinkle of fresh lime zest on top of the seasoned chips.

For regular chips, simply salt immediately after frying with about 1/4 tsp fine salt per batch and serve hot or at room temperature.

To create multiple flavors from the same batch: keep plain fried chips unseasoned on a wire rack. Divide into portions and toss each portion with the desired seasoning (regular = salt; sour cream & toasted onion = sour cream mix; jalapeño = jalapeño mix).

Store cooled, unseasoned chips in an airtight container at room temperature for up to 3 days. Seasoned chips are best eaten immediately; seasoning can soften chips over time.