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Ingredients
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Base Potato Chips
Cajun Seasoning (for Cajun flavor)
Vinegar & Sea Salt (for Tangy flavor)
Jalapeño & Cheddar (for spicy-cheesy flavor)
Method
Base Potato Chips
- 1
- 2
Rinse and remove starch
Place potato slices in a large bowl of cold water and agitate to release surface starch. Rinse until water runs mostly clear (2–3 changes).
- 3
Soak
Soak rinsed slices in fresh cold water for 20–30 minutes to further remove starch and help crisping. This also helps when you want a slight vinegar tang later — it prevents over-softening.
- 4
Dry thoroughly
Drain the potatoes in a colander and spread slices in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly — moisture causes oil splattering and soggy chips.
- 5
Heat oil
Pour 1.5 cups vegetable oil into a heavy-bottomed pot or deep fryer, leaving headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test with one slice; it should sizzle and float immediately but not burn.
- 6
Fry in batches
Fry potato slices in small batches (about 10–15 slices depending on pot size) so they can move freely. Fry, stirring gently, until golden and crisp, about 2–4 minutes per batch depending on thickness. Remove with a slotted spoon or spider and drain on paper towels in a single layer.
- 7
Season base salt
While still hot, sprinkle the drained chips with 2 tsp fine salt, tossing gently to distribute. Let chips cool completely on a rack or paper towels; they will crisp more as they cool.
Cajun Seasoning (for Cajun flavor)
- 8
Mix Cajun seasoning
In a small bowl, combine 1 tbsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne pepper, 1 tsp dried oregano, 1/2 tsp ground black pepper, and 1/2 tsp salt. Whisk to blend evenly.
- 9
Season chips
Place a portion of cooled plain chips in a large bowl or paper bag. Sprinkle 1–2 tsp (or to taste) of the Cajun seasoning over the chips and toss gently to coat evenly. Taste and add more if desired. Serve immediately or store in an airtight container once completely cooled.
Vinegar & Sea Salt (for Tangy flavor)
- 10
Apply vinegar
Place a portion of warm chips in a bowl and very lightly sprinkle with 2 tsp malt or white vinegar, tossing quickly so only a thin, even coating forms — a little goes a long way. Alternatively, put chips in a paper bag and spritz with a fine mist from a spray bottle filled with diluted vinegar for more even coverage.
- 11
Season with sea salt
Immediately sprinkle 1 tsp fine sea salt over the chips, toss gently to distribute, then spread out to cool completely. The vinegar will darken the chips slightly and give classic tangy flavor. Store after completely cool.
Jalapeño & Cheddar (for spicy-cheesy flavor)
- 12
Mix cheddar-jalapeño powder
In a small bowl combine 3 tbsp powdered cheddar cheese, 1/2 tsp jalapeño powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Stir until uniform.
- 13
Coat chips
While chips are still slightly warm (not hot), place a portion in a large bowl, sprinkle 1–2 tbsp of the cheese-jalapeño mix over them, and toss or shake the bag to coat evenly. The residual warmth helps the powder adhere. Adjust amount to taste. Let cool completely before storing.