Potato Chips Recipe
Make Potato Chips Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chips
Seasoning
Method
Chips
- 1
- 2
Soak to remove starch
Place the potato slices in a large bowl and cover with the ice water. Add the 2 tsp fine sea salt and the 1 tbsp white vinegar (if using). Stir gently to separate slices so they are submerged. Soak for 30 minutes — this removes excess starch and helps the chips become crisp. After soaking, the water will be clouded; drain and rinse the slices under cold running water until the rinse runs noticeably clearer.
- 3
Dry thoroughly
Drain the slices in a colander, then spread them out on clean kitchen towels or paper towels and pat completely dry. For best results, transfer slices to a rack set over a tray and let air-dry for 10 minutes, then pat again. Removing surface moisture is essential to prevent oil splatter and to get crisp chips.
- 4
Heat the oil
Pour the 1500 ml vegetable oil into a heavy pot or deep fryer to a depth that will safely cover the slices without overflowing (about 6–8 cm). Heat the oil to 175°C (350°F). If you don't have a thermometer, test by dropping one slice in — it should bubble steadily and float, cooking steadily but not browning instantly.
- 5
Fry in batches
Fry the potato slices in small batches (do not overcrowd) so they can move freely. Use a spider/skimmer to separate slices if they stick. Fry each batch for 3–5 minutes, stirring gently, until the edges begin to turn golden and the chips are crisp. Thinner slices will cook faster — watch closely to avoid burning. Remove chips with a slotted spoon or spider and transfer to a wire rack or several layers of paper towels to drain. Keep batches warm in a low oven (about 90°C / 200°F) if making multiple batches.
- 6
Safety & tips
Do not leave hot oil unattended. If oil smokes, reduce heat. Let oil cool before disposing or storing. Use tongs or a spider to handle chips rather than hands. Reheat oil between batches if it cools too much; if it gets too hot, reduce heat and wait a minute before continuing.
Seasoning
- 7
Prepare seasoning
While the chips are frying, combine 1 tsp fine sea salt, 1/2 tsp paprika (if using) and 1/4 tsp freshly ground black pepper in a small bowl and mix well. Tasting and adjusting is fine — this blend is a guideline.
- 8
Season immediately
As soon as each batch of chips comes out of the oil and is still hot and a little oily on the surface, sprinkle a light, even pinch of the seasoning mix over them (or just the finishing salt if you prefer plain). Toss gently to coat so the seasoning adheres while the chips are hot. Serve immediately for best crunch.
- 9
