Chips Recipe
Make Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying & Seasoning
Method
Potatoes & Prep
- 1
Wash and peel
Wash the russet potatoes well. Peel them if you prefer classic restaurant-style chips (leave some skin for texture if desired).
- 2
Cut into chips
Cut each potato into thick chips about 3/4 inch (2 cm) wide. Try to keep pieces uniform so they cook evenly.
- 3
Rinse and soak
Place the cut potatoes in a large bowl and cover with the cold water (8 cups). Add the ice cubes and 1 tsp kosher salt for the soak. Stir, then let soak at least 30 minutes (up to 2 hours). This removes excess starch and helps crisping.
- 4
Dry thoroughly
After soaking, drain the potatoes in a colander, rinse briefly under cold water until water runs clear, then spread the chips on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil splatter and reduce crispness.
Frying & Seasoning
- 5
Heat the oil
Pour the vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge the chips). Heat the oil to 325°F (160°C) for the first fry. Use a candy/deep-fry thermometer to monitor temperature.
- 6
First (blanch) fry
Working in batches (do not overcrowd), lower a portion of the dried chips into the 325°F (160°C) oil. Fry for 4–6 minutes until the chips are softened and just beginning to take color but not browned. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan. Repeat with remaining chips.
- 7
Rest between fries
Allow the blanched chips to rest 10–15 minutes at room temperature (this can be longer if prepping ahead). Resting helps develop an interior fluffy texture and prepares them for the final crisping fry.
- 8
Increase oil temperature
Raise the oil temperature to 375°F (190°C). Make sure it stabilizes at that temperature before proceeding with the second fry.
- 9
Second (crisping) fry
Fry the blanched chips in batches again at 375°F (190°C) for 2–4 minutes, or until they are golden-brown and crisp. Stir gently while frying to ensure even browning. Do not overcrowd the pot — crowding drops oil temperature and yields soggy chips.
- 10
Drain and season
Remove the chips with a slotted spoon and transfer immediately to a wire rack or paper towels. While still hot, sprinkle each batch evenly with 1.5 tsp kosher salt (divided across batches), 1/2 tsp freshly ground black pepper, and the optional 1/2 tsp smoked paprika if using. Toss or shake gently to distribute seasoning so it sticks to the hot oil on the chips.
- 11
Serve
Serve the chips hot. Offer malt vinegar (2 tbs) on the side for those who like it. If making ahead, keep them in a warm oven (200°F / 95°C) on a wire rack for up to 15–20 minutes to maintain crispness; avoid holding much longer to prevent drying.
- 12
Safety and cleanup: Turn off and let oil cool completely before disposing or storing. Strain and store oil for reuse if desired.
