Chips Recipe

Wash and slice

Wash the potatoes thoroughly under cold water to remove dirt. Peel if desired. Using a sharp knife or mandoline set to about 3 mm, slice the potatoes into even thin rounds (about 1/8 inch / 3 mm thick). Consistent thickness ensures even cooking.

Soak

Place the sliced potatoes in a large bowl and cover with cold water (about 1 liter). Let them soak for 20–30 minutes to remove excess starch—this helps them become crisp. After soaking, drain and rinse the slices, then pat them very dry on clean kitchen towels or paper towels.

Heat oil

Pour about 1 cup of vegetable oil into a heavy-bottomed frying pan or skillet (or use a deep fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small potato slice in: it should sizzle gently and rise to the surface.

Fry in batches

Working in small batches (do not overcrowd the pan), carefully add potato slices in a single layer. Fry for about 3–4 minutes per batch, turning occasionally with a slotted spoon, until golden and crisp. Transfer cooked chips to a paper towel–lined tray to drain. Continue with remaining slices, maintaining oil temperature (adjust heat as needed).

Season while hot

Immediately after each batch is drained, sprinkle with a pinch of salt and a little black pepper. If using paprika, dust lightly while chips are hot so the seasoning adheres.

Once all chips are cooked and seasoned, arrange them on a serving platter. Sprinkle with chopped fresh parsley if desired. Serve hot with vinegar, ketchup, or your preferred dip.