Chips Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (peels may be left on for extra texture). Cut each potato into even batons about 1/3–1/2 inch (8–12 mm) thick for classic chips. Try to keep sizes consistent for even cooking.

Rinse

Place the cut potatoes in a bowl and rinse under cold water, stirring, until the water runs clear. This removes surface starch that can cause sticking and uneven browning.

Parboil

Bring about 1 liter of water to a simmer in a medium saucepan. Add 1 tsp salt. Add the cut potatoes and simmer gently for 4–6 minutes until the edges are just tender but the centers are still firm (do not fully cook). Drain immediately.

Shock and drain

Transfer the parboiled chips into a bowl of ice water (use the 2 cups of ice with cold water) to stop cooking and remove excess heat. Leave for 5 minutes, then drain thoroughly in a colander and pat dry with clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and prevent crisping.

Heat oil for blanching

Pour neutral oil into a heavy-bottomed pot or deep fryer to about one-third to one-half full (about 1 liter for a medium pot). Heat oil to 325°F (160°C). If you don't have a thermometer, test with a small piece of potato: it should bubble steadily but not brown quickly.

First fry (blanch)

Working in batches to avoid overcrowding, add the potato batons and fry for 4–6 minutes until pale and slightly softened. They should not brown at this stage. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 5–10 minutes (or up to 30 minutes) to cool.

Heat oil for crisping

Increase the oil temperature to 375°F (190°C). Again, if you lack a thermometer, the oil should cause small vigorous bubbles around a test piece and brown it within about a minute.

Second fry (crisp)

Fry the cooled chips in batches for 2–4 minutes, turning as needed, until golden brown and crisp all over. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While the chips are still hot, sprinkle with sea salt or kosher salt to taste (use about 1 tsp across the whole batch as a starting point). Add optional black pepper, malt vinegar, or other seasonings to taste and toss gently to coat.

Serve

Serve immediately for best crispness. Chips pair well with ketchup, mayonnaise, or your favorite dipping sauce. Leftovers can be reheated in a hot oven (425°F / 220°C) for 5–8 minutes to re-crisp.