Chips Recipe

Wash and slice

Wash the potatoes thoroughly to remove dirt. Using a sharp knife or a mandoline set to a 2.5–3 mm (about 1/8 in) setting, slice the potatoes into even thin rounds. Aim for consistent thickness so they cook evenly.

Rinse and soak

Place the potato slices in a large bowl and cover with cold water. Rinse by swishing to remove surface starch, then drain and refill with fresh cold water. Add 1 tablespoon kosher salt and 1 teaspoon white vinegar (optional). Soak for 30 minutes to 1 hour in the refrigerator; this removes more starch and helps produce crisp chips.

Dry the slices

After soaking, drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—moisture on the surface will cause oil to spatter and prevent crisping. Change towels if they become damp and continue until slices are very dry.

Heat the oil

Pour 1.5 cups vegetable or peanut oil into a heavy-bottomed pot or a deep skillet so the oil depth is about 1 to 1.5 inches. Attach a candy or deep-fry thermometer to the pot. Heat the oil over medium heat until it reaches 325°F (160°C) for a first fry. If you don't have a thermometer, test with one slice: it should bubble steadily but not brown quickly.

First fry (blanch)

Working in small batches (a single layer, not overcrowded), fry the potato slices at 325°F (160°C) for 3–4 minutes until they are soft and pale with no color. Use a slotted spoon to transfer blanched slices to a tray lined with paper towels to drain and cool. Repeat with remaining batches.

Increase heat and second fry

Raise the oil temperature to 375°F (190°C). When the oil reaches temperature, fry the blanched, cooled potato slices in small batches for 1–2 minutes, or until they turn golden brown and crisp. Stir gently during frying so slices don't stick together and cook evenly.

Drain and season

Use a slotted spoon to remove the chips and transfer them to a fresh paper towel–lined tray or a cooling rack set over a baking sheet to drain excess oil. While still hot, sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. For flavored chips, toss immediately with paprika and/or garlic powder if using.

Serve

Let chips rest for 2–3 minutes to crisp further, then serve warm with vinegar if desired or allow to cool completely for storage in an airtight container.