Potato Chips Recipe

Wash and peel

Rinse the potatoes under cold water to remove dirt. Peel them with a vegetable peeler. If you prefer skin-on chips, scrub well and leave the skins.

Slice thinly

Using a mandoline set to about 1.2–1.8 mm (1/16–1/8 inch) or a very sharp knife, slice the potatoes into uniform thin rounds. Uniform thickness ensures even frying.

Soak to remove starch

Place the potato slices in a large bowl and cover with the cold water. Add ice if you want the water very cold. Soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps the chips crisp.

Dry thoroughly

Drain the slices into a colander and spread them on clean kitchen towels or paper towels. Pat dry very thoroughly—excess water will cause oil spatter and prevent crisping. You can also let them air-dry for 10–15 minutes on a single layer.

Heat the oil

Pour oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 3–4 inches (enough to fully submerge slices). Heat the oil over medium-high heat until it reaches 175–180°C (350–355°F). Use a thermometer to monitor temperature.

Fry in batches

Working in small batches (about a handful of slices at a time), gently add potato slices to the hot oil using a spider or slotted spoon. Fry, stirring gently occasionally, until edges turn golden and centers are translucent and crisp—about 2 to 4 minutes depending on thickness. Avoid overcrowding the pot to keep oil temperature steady.

Drain

Use a spider or slotted spoon to remove chips and transfer to a baking sheet lined with paper towels or a wire rack set over a baking sheet to drain excess oil. Immediately season with fine salt while still hot so salt adheres.

Optional second fry for extra crisp

If you want ultra-crisp chips, fry in two stages: first at 160°C (320°F) until pale and soft (about 2–3 minutes), remove and drain; raise oil to 190°C (375°F) and refry the chips for 1–2 minutes until golden and crisp. Drain and salt immediately.

While chips are hot, sprinkle with fine salt to taste (start with about 2 tsp for the batch and add more if desired). If using pepper or other flavorings, sprinkle immediately after frying so they stick. Suggested optional flavorings: smoked paprika (1/2–1 tsp), garlic powder (1/2 tsp), vinegar spray for salt-and-vinegar chips (2–3 tsp malt or white vinegar in a spray bottle).

Serve chips warm or at room temperature for best crunch. To store, let cool completely and keep in an airtight container at room temperature for up to 2 days; chips will gradually lose crispness. Re-crisp briefly in a 150°C (300°F) oven for 3–5 minutes if needed.