Salt And Pepper Chips Recipe
Make Salt And Pepper Chips Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Prep
Seasoning & Frying
Method
Potatoes & Prep
- 1
- 2
Rinse and soak
Place the sliced potatoes in a large bowl and cover with cold water (about 1.2 liters). Swish the slices for 1–2 minutes to remove surface starch, then drain. Refill with fresh cold water and add the ice. Soak for 30 minutes to 1 hour to firm the chips and remove excess starch.
- 3
Dry and toss with cornstarch
Drain the potato slices well in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — the drier the better for crisping. Transfer to a large bowl, sprinkle the cornstarch over the slices, and toss gently until the slices are lightly dusted. The cornstarch helps achieve extra crispness.
Seasoning & Frying
- 4
Heat oil
Pour the neutral frying oil into a heavy-bottomed pot or deep fryer. Heat the oil to 160°C (320°F) for the first blanch fry. Use a candy/deep-fry thermometer to monitor temperature. Maintain good ventilation.
- 5
First fry (blanch)
Working in small batches (to avoid dropping the oil temperature), lower a portion of the dried potato slices into the 160°C oil using a spider skimmer or slotted spoon. Fry for 3–4 minutes until the chips are just cooked through and beginning to turn pale gold but not browned. Remove to a wire rack or paper towel-lined baking sheet to drain and cool. Repeat until all chips are blanched.
- 6
Raise oil temperature
Increase the oil temperature to 190–195°C (375–385°F) for the second fry. Allow the oil to come back up to temperature between batches.
- 7
Second fry (crisp)
Fry the blanched chips in small batches at 190–195°C for 1–2 minutes until they are deeply golden and crisp. Remove with a spider or slotted spoon and transfer immediately to a wire rack or single layer on paper towels to drain excess oil.
- 8
Season immediately
While the chips are still hot and oil-sheen remains, sprinkle each batch evenly with fine sea salt, coarse black pepper, garlic powder, and toasted white pepper (if using). Toss gently to distribute the seasoning so it adheres to the hot chips. Taste one and adjust salt/pepper to preference.
- 9
- 10
Safety & storage
Allow oil to cool before straining and storing or disposing. Leftover chips are best eaten the same day; to re-crisp, spread in a single layer on a baking sheet and heat at 180°C (350°F) for 3–5 minutes until crisp.