House Chips Recipe

Wash and dry

Rinse the russet potatoes under cold water to remove dirt. Pat them completely dry with kitchen towels. Leaving the skin on gives more texture; peel only if you prefer.

Slice thinly

Using a mandoline set to 1.5–2 mm (or a very sharp knife), slice the potatoes into uniformly thin rounds. Even thickness ensures even cooking. Transfer slices to a large bowl.

Soak to remove starch

Cover the potato slices with cold water and let them soak for 20–30 minutes. This removes surface starch for crisper chips.

Dry thoroughly

Drain the potatoes in a colander and spread the slices on clean kitchen towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and soggy chips.

Heat the oil

Pour the oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (use a thermometer). Heat the oil to 325°F (163°C) for the first fry.

First fry (blanch)

Fry the potato slices in small batches (do not overcrowd) for 2–3 minutes until they become pale and limp but not browned. Use a slotted spoon to transfer them to a paper towel–lined tray to drain. Maintain oil temperature; adjust heat as needed.

Raise temperature

After all batches are blanched, raise the oil temperature to 375°F (190°C). Let it stabilize for a few minutes.

Second fry (crisp)

Return the blanched slices to the hot oil in small batches and fry for 1–2 minutes until they are golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a tray.

While the chips are still hot, immediately sprinkle with fine sea salt and freshly ground black pepper to taste so the seasoning sticks. If using smoked paprika, sift it over the chips now and toss gently to coat.

If you like a slight tang, sprinkle the hot chips with 1 teaspoon of vinegar (white or malt) and toss quickly. For a savory finish, add grated Parmesan and toss until it clings to the hot chips. If using fresh herbs, sprinkle them on last to preserve color and freshness.

Let the chips rest for 1–2 minutes on the rack or paper towels to cool slightly; they will crisp further as they cool. Serve immediately for best texture.

Carefully cool and strain used oil if you plan to reuse it; store in a sealed container at room temperature and reuse a few times. Leftover chips will lose crispness; store in a paper bag at room temperature and re-crisp in a single layer on a baking sheet at 375°F (190°C) for 3–5 minutes.