Chips Recipe

Wash and peel the potatoes. Using a mandoline or very sharp knife, slice the potatoes paper-thin (about 1/16 inch / 1.5 mm). Work quickly to keep thickness consistent.

Place the potato slices in a large bowl of cold water as you slice to remove surface starch and prevent browning. Once all are sliced, gently swish them for 1–2 minutes.

Drain the slices and transfer to a clean bowl of fresh cold water. Swirl again, then drain. Spread the slices on a clean kitchen towel or several layers of paper towels and pat very dry. Removing surface moisture is essential for crisp chips.

In a heavy-bottomed pot or deep fryer, heat 2 cups of oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test by slipping one potato slice in—if it sizzles steadily and rises to the surface, the oil is ready.

Fry the potato slices in small batches (about 20–30 slices per batch depending on pot size) so they have room to move. Use a slotted spoon or spider to stir gently and prevent sticking. Fry until golden and crisp, about 2 to 4 minutes per batch depending on thickness.

Use the slotted spoon to remove chips and transfer them to a paper towel–lined baking sheet in a single layer to drain. Immediately sprinkle each batch lightly with fine sea salt so the salt adheres while the chips are hot.

Continue with remaining slices, bringing oil back up to 350°F between batches if it cools significantly.

Let the chips rest for 5 minutes to cool and crisp further before serving or seasoning additionally.

If using a seasoning blend: in a small bowl combine ground black pepper, smoked paprika, and garlic powder. Toss warm chips lightly in a large bowl with the seasoning mixture to coat evenly (start with a small amount and add more to taste).

For Parmesan chips: while chips are still warm, sprinkle grated Parmesan over them and toss gently so the cheese melts slightly and adheres.

Taste and adjust salt or seasonings. Serve chips at room temperature for best crunch. Store cooled chips in an airtight container for up to 2 days (they are crispiest within the first day).