Backer's Potato Chips Recipe

Wash and slice

Scrub the russet potatoes under cold running water to remove dirt. Leave the skins on for extra texture and flavor. Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp chef's knife, slice the potatoes into uniformly thin slices. Aim for consistent thickness for even frying.

Rinse and soak

Place the potato slices in a large bowl and cover with the 6 cups of cold water (add the optional 1 cup ice if you want to keep water very cold). Agitate the slices with your hands for 1 minute to remove surface starch, then let soak for 20–30 minutes. This reduces sticking and helps chips crisp.

Dry thoroughly

Drain the potato slices in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly, pressing to remove as much surface moisture as possible. Damp slices will cause oil to spatter and create soggy chips.

While the potatoes soak, combine the seasoned salt blend. In a small bowl whisk together 1 tsp kosher salt, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/8 tsp ground black pepper. Taste and adjust — this yields a balanced savory finish that complements the potato without overpowering it.

Heat oil

Pour about 3 cups of vegetable oil into a heavy-bottomed pot or Dutch oven (oil depth should be at least 2 inches) and clip in a deep-fry thermometer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with one slice: it should sizzle steadily and float.

Cook in batches

Working in small batches (about a handful of slices at a time), gently add potato slices to the hot oil in a single layer. Stir gently with a slotted spoon or spider to prevent sticking. Fry for 3–4 minutes, occasionally turning, until chips are golden and crisp. Thinner slices may take 2–3 minutes; thicker slices may take up to 5 minutes. Avoid overcrowding the pot, which lowers oil temperature and yields greasy chips.

Drain and season

Using a slotted spoon, transfer cooked chips to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. While still hot, sprinkle immediately and evenly with the prepared seasoned salt (use about 1/2–3/4 of the blend for the first batch, then adjust to taste for subsequent batches). This helps the seasoning stick as the oil on the chips cools.

Repeat

Repeat frying, draining, and seasoning with remaining potato slices. Keep finished chips in a single layer until all batches are done. If desired, when all chips are cooled slightly you can return the oven to 200°F (95°C) and hold completed chips on a sheet pan for up to 20–30 minutes to keep warm and maintain crispness.

Taste a chip and adjust seasoning if needed. If you prefer a stronger flavor, toss chips in a large bowl with a bit more of the seasoned salt blend. Serve at room temperature for maximum crunch. Store cooled chips in an airtight container for up to 2 days (they are best fresh).